VEGAN RED KURI SQUASH SOUP with CUMIN, CORIANDER + COCONUT

Recipe By The Rawsome Vegan Life

INGREDIENTS

  • 1 (2 lb) red kuri squash
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1/4 teaspoon cinnamon powder
  • 1/4 teaspoon nutmeg powder
  • 1/2 teaspoon chipotle powder
  • 1 tablespoon tamari
  • 1 tablespoon rice vinegar
  • 1 can (400 ml) coconut milk
  • 2 garlic cloves
  • 1 tablespoon chunk ginger
  • 3 cups vegetable broth or more, depending on your preference 
  • 1/2 cup walnuts (optional) 

INSTRUCTIONS

  • Preheat the oven to 350 degrees. Chop the squash into 1-inch cubes (no need to peel). Toss the cubes with the cumin, coriander, cinnamon, nutmeg, chipotle, tamari and vinegar. Bake for 30-40 minutes or until tender all the way through. Transfer the baked squash to a blender and blend with the rest of the ingredients (you might need to do it in two or three batches if your blender is smaller or less powerful). If you need to add more broth, go ahead. Mine was super thick and that's how I like it. Also: be careful not to over-blend, otherwise the soup will get glue-y. Once blended to a smooth, creamy consistency; serve with avocado toast, crackers, as a sauce for vegetables or pasta, or however you like