Roasted Calabaza Squash Soup

Ingredients

• 2 lbs calabaza squash, seeded and cut into large wedges
• 1 medium yellow onion, quartered
• 4 cloves garlic, unpeeled
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 3 cups low-sodium chicken or vegetable broth
• 1/2 cup full-fat coconut milk
• 1 tablespoon fresh lime juice
• Salt and black pepper to taste
• 2 tablespoons toasted pumpkin seeds, for garnish
• 1 tablespoon crema or sour cream, for garnish

Steps

1. 1

   1. Preheat oven to 425°F. Arrange the squash wedges, onion quarters, and unpeeled garlic on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 35–40 minutes until deeply caramelized and tender.

2. 2

   2. Let the roasted vegetables cool slightly, then squeeze the garlic cloves out of their skins. Scoop the squash flesh away from the skin and discard the skin.

3. 3

   3. Transfer the squash flesh, onion, garlic, cumin, smoked paprika, and cayenne to a blender or large pot if using an immersion blender. Add the broth and blend until completely smooth.

4. 4

   4. Pour the blended soup into a medium saucepan over medium heat. Stir in the coconut milk and lime juice, then bring to a gentle simmer for 5 minutes, adjusting consistency with additional broth if needed.

5. 5

   5. Taste and adjust seasoning with salt and pepper. Ladle into bowls and finish each serving with a swirl of crema and a scattering of toasted pumpkin seeds.