Roasted Turban Squash Soup With Pear and Sweet Onion

Flavorful and sweet turban squash get roasted with pear and sweet onion, then combined with
Indian curry spices and coconut milk in a healthy and creamy soup!

Prep Time 10 minutes

Cook Time 50 minutes
Total Time 1 hour

Ingredients
  2 tablespoons olive or coconut oil, divided use
 1 turban squash
 1 potato, peeled and quartered
 1 medium sweet onion, quartered
 1 pear
 1 tablespoon fresh ginger, minced
 1 teaspoon garlic, minced
 2 teaspoons black mustard seeds
 4 cups vegetable or chicken broth
 2 teaspoons garam masala
 1 teaspoon turmeric
 1 cup lite coconut milk
 1 cup coconut creamer see notes
 sea salt and fresh ground pepper to taste

Instructions

1. Preheat oven to 400 degrees (375 convection).

2. Cut the turban squash in half, and using a thick spoon, remove the seeds and pulp.
3. Brush with coconut or olive oil. Place skin side down on baking sheet. Brush the sweet
onion wedges and potato with oil. Place on the baking sheet with the squash.
4. Season with sea salt and fresh ground pepper.
5. Set timer for 15 minutes. Add the quartered pear.
6. Roast until squash is tender (about 40-45 minutes total).
7. While the squash cools to where it can be handled, start the soup. To a dutch oven, add a
drizzle of coconut or olive oil. Bring the pan to medium-high heat. Add the ginger and
garlic. Stir-fry until the mixture is fragrant.
8. Add the black mustard seeds. Continue until the seeds begin to pop.
9. Pour in the broth. Scoop the flesh from the squash leaving the skin behind. Add to the
dutch oven with the roasted pear and onion.
10. Add the garam masala and turmeric.
11. Cover and simmer 10 minutes.
12. Using an immersion blender, puree until very smooth.
13. Add the coconut milk and coconut creamer. Stir to combine. Season with sea salt and
ground pepper to taste. Bring the soup barely to a simmer. Do NOT BOIL.
14. Garnish with chopped cilantro and serve!

Notes

I use a combination of lite coconut milk and So Delicious coconut (unsweetened) creamer in this
soup. You can substitute half n' half or milk for the coconut cream if you're not concerned about
dairy...

Macronutrients (approximation from MyFitnessPal): 248 calories; 3 g protein; 33 g

carbohydrates; 10 g fat.
 

Nutrition Information:

Amount Per Serving: Calories: 248Total Fat: 10gCarbohydrates: 33gProtein: 3g