1 large butternut squash, halved lengthwise and seeds removed
5 Tbsp olive oil, divided
Kosher salt to taste
Spicewalla Black Peppercorns, freshly ground to taste
1 medium red onion, diced
3 cloves garlic, smashed and peeled
1 Tbsp Spicewalla Tandoori Masala
1 tsp maple syrup
4 cups vegetable or chicken stock
⅓ cup full fat coconut milk, plus more for garnish
Toasted pumpkin seeds, for garnish
Toasted coconut chips
Cilantro, for garnish
- Preheat oven to 400°F. Line a baking sheet with parchment paper. Place the halves of the butternut squash on the baking sheet, drizzle with 2 Tbsp olive oil, salt and pepper – make sure you have removed the seeds. Turn the squash cut side down and roast for 50-60 minutes or until tender. **Do this step first before prepping your other ingredients to use the most of your time**
- Heat the remaining 3 Tbsp olive oil in a large soup pot or dutch oven over medium heat. Add the onions, garlic, and a pinch of salt. Sauté, stirring occasionally until the onions and garlic are starting to brown. Add the Tandoori Masala and cook for another 1-2 minutes.
- Remove the squash from the oven and set aside to cool for a few minutes. Use a spoon to scoop out the flesh of the squash, leaving the skin. Add roasted squash to the pot and stir to combine. Add the maple syrup and a pinch more salt and pepper.
- Pour in the chicken stock, turn up the heat to medium-high and bring to a boil. Turn down the heat to medium-low and simmer for 5-7 minutes.
- Use an immersion blender to puree. You can also use a regular blender, working in 2-3 batches at a time.
- Stir in the coconut milk, taste, and adjust seasonings to your liking.
- Serve topped with pumpkin seeds, a drizzle of coconut milk, coconut chips and cilantro or any other toppings you like.