Ingredients:

1 butternut squash, peeled and cut into chunks

1 chopped red chilli

1 yellow onion, cut into quarters, skin on

2” stick of ginger grated

1 large bunch of fresh coriander chopped with roots

5” piece of ginger grated

1 whole bulb of garlic, cut in half

3 teaspoons cumin seeds, toasted and ground

2 teaspoons coriander powder

1 tablespoon cardamom (to taste)

½ teaspoon cinnamon

2 teaspoon Zha’tar

1 tablespoon Sumac

1 teaspoon of Himalayan or sea salt

3 to 4 tablespoons of rapeseed oil

2 cups of vegetable broth (if not doing vegan, can use chicken broth)

1 ½ to 2 cups of oat crème (if not doing vegan, can use crème)

2 handfuls of pumpkin seeds, toasted lightly

3 tablespoons sesame oil to finish

a few coriander leaves to finish

 

Preheat oven to 250 degrees.

Take a baking dish and add the chopped butternut squash. Pour over the rapeseed oil generously and then add the spices, salt, onion and garlic. Make sure the onion is skin side up. Roast for ten minutes. Toss, add a tiny bit more rapeseed oil if necessary. You want to make sure the squash gets crispy on all sides. Roast another ten minutes. When ready, a fork will easily pierce the squash. In a food processor, add the squash. Peel the onion and add this, and squeeze the garlic bulbs into the food processor. Add the fresh ginger, fresh coriander, vegetable broth, and oat crème. Blend until a smooth puree. You may need to do this in batches.  Add more broth if desired, the soup can be creamy or thin depending upon your liking. Heat in a large soup pot if serving immediately. Adjust any seasoning, and then pour into bowls. Top with coriander leaves, toasted pumpkin seeds, and a tiny crisscross of sesame oil. This soup also freezes very well.