Roasted Acorn Squash & Curry Chilis Soup with Crispy Cumin Chickpeas
This week its all about our Ontario winter squash. With the chilly weather upon us, its time to enjoy some delicious soups that warm the soul. I have brought my favourite flavour pastes to the farm for a farm-to-table collaboration. This acorn squash soup is spiced with Entube's Curry Chili paste for a warm and delicious hug. for a rustic edible presentation, slice tops of acorn squash, removed seeds and rest whole.
Keep warm and Enjoy
3 medium acorn squash, cut in half and seeds removed
1 large onion, peeled & quartered
1 head of Garlic
4 tbsp. Olive oil
1 large apple, cored and sliced
1 tbsp. Entube Curry Chili Paste, heaping
3 cup warm water
1/2 cup Greek Yogurt
Fresh Cilantro (optional)
Crispy Cumin Chickpeas
540 ml can of chickpeas
1 tsp. extra-virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. fresh ground pepper
1 tsp. cumin
To make Chickpea, preheat oven to 425 degrees and line a large baking sheet with parchment paper.
Drain and rinse chickpeas and dry by blotting them with a paper towel. Remove any loose skin.
In a bowl, toss chickpeas with oil, salt, pepper and cumin.
Spread on baking sheet and bake in preheated oven for 35-40 minutes until lightly golden and crisp.
To prepare soup, line another large baking sheet with parchment paper.
Place squash cut side up and onion on baking sheet and drizzle with 3 tbsp. of olive oil and season with salt and fresh ground pepper.
Cut top of garlic bulb to expose cloves, drizzle with remaining 1tbsp. of oil, wrap in foil and place on baking sheet with squash and onion.
Bake for 45-50 minutes until squash, onion and garlic have softened.
Soup out squash and place in a food processor. Add onion, roasted garlic without the skin and apple.
Dilute the Entube Chilis paste in the warm water and add to food processor. Blend until creamy, you may add an additional cup of water if you prefer it less creamy.
Serve in warm soup bowls or in roasted whole acorn squash with the seeds removed. Top with thick Greek Yogurt, cilantro and roasted Cumin Chickpeas.
SERVINGS 4 -6 | PREP & COOK TIME 1 hour and 15 mins.