Squash & Coconut Soup Recipe

Sauté the Base

In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.

Cook the Squash

Add the diced butternut squash and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the squash is tender.

Blend the Soup

Stir in the coconut milk, lime juice, salt, and pepper. Use an immersion blender to puree the soup until smooth. Adjust seasoning as needed.

Prepare the Tikka

Preheat the oven to 400°F (200°C). In a bowl, mix the sliced butternut squash with curry powder, cumin, paprika, salt, and olive oil until well coated.

Bake the Tikka

Spread the spiced squash on a baking sheet and roast in the oven for about 25 minutes, or until tender and slightly caramelized.

Prepare the Crisps

In a bowl, combine the pita bread triangles with olive oil, cumin seeds, and salt. Toss until the pita is evenly coated.

Bake the Crisps

Place the coated pita triangles on a baking sheet and bake at 400°F (200°C) for about 10-12 minutes, or until crispy and golden.

Plate the Dish

Serve the coconut and squash soup in bowls, topped with spiced squash tikka, crispy pita, sliced avocado, diced cucumber, and a sprinkle of fresh cilantro.