Spicy Roasted Gourd & Squash Soup

This vibrant soup is a celebration of autumn's bounty, showcasing the sweet, nutty flavors of roasted gourd and squash. With a hint of spice from cumin, coriander, turmeric, and cayenne, it's a warm and comforting dish perfect for a chilly evening.

The origins of this soup can be traced back to the kitchens of ancient Persia, where gourds and squash were staple ingredients. Over the centuries, the recipe has evolved and spread throughout the world, taking on regional variations. Our version follows a traditional Persian recipe, using a blend of spices that brings out the natural sweetness of the vegetables.

Prep time: 20 | Cook time: 45 | Serves: 4

Ingredients

• 1 large gourd, peeled and cubed
• 1 butternut squash, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper

Instructions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Toss the gourd, squash, onion, and garlic with olive oil and spices.
3. Spread the vegetables on a baking sheet and roast for 30-35 minutes, or until tender and slightly browned.
4. Remove the vegetables from the oven and let cool slightly.
5. Place the vegetables in a blender or food processor and puree until smooth.
6. Add water or vegetable broth to the blender or food processor as needed to reach desired consistency.
7. Season with additional spices to taste.
8. Serve hot.

Why It Works

• Roasting the vegetables intensifies their flavors and creates a caramelized sweetness.
• The combination of cumin, coriander, turmeric, and cayenne adds warmth and a touch of spice without overpowering the delicate flavors of the gourd and squash.
• Puréeing the vegetables until smooth creates a velvety texture that is both comforting and satisfying.