Recently I posted on social media about the gigantic Indian Squash that my mother gave me.
Isn’t it huge?!!?
You can see here the size of it compared to these carrots. The squash is way bigger than a watermelon and it is solid! The skin on this thing is at least a quarter inch thick and more like a shell than skin. I suppose it is a cross between a squash and a pumpkin…maybe. I couldn’t even cut it open; Alex had to do it. We tried a few knives and ended up sawing it with a serrated knife. The whole family was out on the deck trying to get this squash open! An ax probably would have worked well too… It was a challenging process to get it open, but we had fun!
I baked this whole squash, but we have only eaten half and I froze the rest for a snowy day. We were able to make two dishes with it. One was this Creamy Curried Squash Soup. The other was linguini with a squash-based pasta sauce. The pasta sauce was really good too! Maybe I will work on a blog post about that as well! What do you think?
I don’t expect any of you to have an Indian Squash, but if you do awesome! Where did you get it?? The beauty of squash is that they are really versatile. You can use whatever type of squash you would like…butternut or acorn will both work great and are often at any grocery store! You’ll bake it the same way I did this Indian Squash.
How to Bake the Squash:
Cut it in half and scoop out the seeds. Put some tin foil in the bottom of a baking dish and place the squash in face down. Bake it at 350 degrees for 15 to 20 minutes. You can poke it with a fork to double check that it is soft all the way through. When it is done you’ll scoop out the inside.
There are many ways you can make squash soup, but I chose to make mine Creamy Curried Squash Soup. It’s rich, creamy, flavorful, and smooth! The roasted garbanzo beans are optional, but they were really fun and added a little texture to the soup. I did a really light roast on the beans because I didn’t want them to be crunchy, but just to have a light bite that would set them off from the soup. If you are making the soup for a party or dinner guests, I highly recommend the garbanzo beans!
How to Roast the Garbanzo Beans:
Rinse the beans and give them 10 minutes to dry off. This isn’t crucial, but it dries them enough so they aren’t dripping with water. Then line a baking dish with tin foil and dump all but a third cup of the beans in. Give them a really light drizzle of avocado oil and sprinkle with some chili powder. Mix them up and then spread them evenly around the pan. Bake at 425 degrees for 15-20 minutes.
Just the same as I make all of my other blended recipes…I used the NutriBullet for vegan squash soup. If you have a Vitamix or Blendtec use that bad boy instead, because you will definitely save a couple steps! If you are like me and a fancy blender is still on your wish list that is okay! You can use a NutriBullet too, it works really well.
Enjoy your Creamy Curried Squash Soup! Tag @PlantifulJourney in your photos.
Creamy Curried Squash SoupPrint
- 4 cups squash
- 1 can coconut milk
- 1 onion
- 3 carrots
- 1 can garbanzo beans
- 4 t. curry powder
- 2 t. salt
- 1/2 t. black pepper
- 2 t. garlic
- 1/3 c. fresh cilantro
- 1 t. coriander
- 1/2 t. garam masala
- 4 t. lime juice
- 1/4 t. cayenne pepper
- 1/2 t. chili powder (for roasted garbanzo beans, optional)
- Roast the squash:Cut the squash in half and scoop out the seeds. Cut a butternut squash the long way or if you have an acorn squash cut it in half like a hamburger. You want to be able to lay it upside down so it is flat and can roast. Put some tin foil in the bottom of a baking dish and place the squash in face down. Bake it at 350 degrees for 15 to 20 minutes. You can poke it with a fork to double check that it is soft all the way through. When it is done you’ll scoop out the inside.
- While the squash is baking cut up the onions and carrots. Put them in a small saucepan with just enough water to cover them. Boil them until the carrots are a little soft, but not mushy.
- When the carrots and onions are done scoop them out of the water (save the water) and put them in the blender or NutriBullet with about 1/4 cup of the water that they cooked in. Blend. If they don’t blend well add a little bit more water.
- Put the carrot mixture into a soup pot, add the coconut milk and spices (except the lime juice). Cook on low. Do not boil. If the soup starts to boil cover it and turn off the heat.
- Drain and rinse the garbanzo beans. Let them dry for 5-10 minutes.
- Scoop out 1/3 cup of the beans and put them in the blender. The other two thirds will be roasted.
- By this time your squash should be done, so you can take that out of the oven. Then turn up the temperature on the oven to 425 degrees.
- Roast the garbanzo beans: Line a baking dish with tin foil and dump in the garbanzo beans. Give them a really light drizzle of avocado oil and sprinkle on some chili powder (about a 1/2 teaspoon). Mix them up and then spread the beans evenly around the pan. Bake at 425 degrees for 15-20 minutes.
- Start blending the squash. If you have a big blender it can all go in at once. If you are just working with a NutriBullet do it in 2 or 3 steps.
- Blend 1-2 cups of squash, 1/2 cup of the carrot and coconut milk. Also, blend the 1/3 cup of garbanzo beans that we set aside. Do this until everything is blended and added to the soup pot. The soup shouldn’t have any chunk and should mix together really smoothly in your soup pot. Each ingredient will have gone through the blender.
- Once it is all stirred together test the thickness. You probably won’t need to add more water, but if it is too thick you can use what was left of the carrot and onion water and then if it still needs more you can use tap water.
- Cook on low for another 5-10 minutes. Do not boil.
- Mix in the lime juice.
- It’s ready to serve.
- Enjoy your Creamy Curried Squash Soup topped with Roasted Garbanzo Beans! #plantifuljourney