I’ve discovered a relatively new squash, Robin’s Koginut squash. It’s a delicious, rather dense squash and the main ingredient in today’s recipe, Vegan Roasted Squash Soup.
Robin’s Koginut squash is the brainchild of Row 7 Seed Company. Established by a chef, a plant breeder and seedsman, Chef Dan Barber of Blue Hill, Michael Mazourek, and Matthew Goldfarb respectively. I don’t know about you, but eating something that has been created by a group of people who are invested in creating quality food from seed to table excites me. Vegetables from Row 7 will be high on my list from here on.
Robin’s Koginut squash softens and caramelizes relatively quickly when roasted and has a satisfying, sweet taste with citrus notes.
Don’t be concerned if you’re unable to find Robin’s Koginut squash, practically any squash can be used to create this Vegan Roasted Squash Soup. Nonetheless, if you can get your hands on a couple for this recipe I highly recommend giving it a try if you haven’t already.
Roasting is easy, cut them in half, remove the seeds drizzle with oil and place in the oven at 420 until it can be easily pierced.
This tasty soup can be your appetizer or main course. I must admit that I prefer it as an appetizer, but only because I enjoy meat and fish so much and there is none in this dish.
Having a cocktail party? Serve Vegan Roasted Squash Soup in shot glasses or short martini glasses. Your guests will love the ingenuity as well as the taste.
If you’re like me, the weather change makes you yearn for comfort food and this tasty soup is most definitely comforting.
40 minPrep Time
50 minCook Time
1 hr, 30 Total Time
- 1/2 cup squash seeds
- 1/2 tsp fine salt
- 1/2 tsp curry powder
- 1/2 tsp olive oil
- 4 1/2 lb squash
- Generous drizzle olive oil
- 1 tbsp vegetable oil
- 1/2 cup shallots (sliced thin)
- 2 garlic cloves (minced)
- 2 tsp curry powder
- 3 cups vegetable stock
- 1 cup coconut milk + extra for serving
- 1 tsp maple syrup
- Cut squash in half and scoop out seeds and threads. Set squash aside.
- Place seeds in a colander rinse and wash away squash threads.
- Pat dry seeds with a paper towel until dry.
- Place seeds in a bowl and add salt, curry powder and oil and toss.
- Scatter seasoned seeds onto a cooking sheet and place in a preheated oven at 350 until crisp to the bite.
- Once squash is cut in half and seeds have been removed drizzle all over with olive oil.
- Place squash on a cooking tray, cut side down and place in a preheated oven at 420 and cook for approx. 20 mins or until you can easily pierce squash with a skewer or fork and it’s a little charred on the edges.
- Once squash is roasted remove from oven and allow to cool.
- When you are able to handle the squash, scoop out flesh with a spoon into a bowl and set aside.
- Heat vegetable oil on high in a large saucepan then add shallots.
- Saute shallots until they begin to soften.
- Lower heat to medium and then add garlic and curry powder and continuing cooking and stirring until flavors release.
- Add stock and stir to combine then add squash and continue to stir to combine.
- Add coconut milk and maple syrup and keep stirring.
- Blend soup by either using a hand held blender or transferring to a traditional blender. Blend until all ingredients have become smooth, lump free.
- Return blended soup to the saucepan and place on high heat until it begins to bubble.
- Serve with a swirl or two of coconut milk and 1 tbsp of toasted squash seeds.
Prepare the squash a day or two before and store in the fridge to cut down on cooking time.