Roasted Acorn Squash Rasam (Soup)
1 small-medium acorn squash (cut in half and seeds removed)
1 tbsp olive oil
2 cups water
1 tsp cumin seeds
1 tsp fenugreek seeds
1 tsp coriander powder
1 tsp red chili powder
3 cloves garlic
6-8 whole black peppercorns
1/2 tsp turmeric powder
Pinch of asafoetida (optional)
1 tsp mustard seeds
1/2 tsp cumin seeds
10-15 curry leaves
1/8 tsp freshly ground black pepper
1 tsp salt
1/2 tsp coconut sugar (optional)
1 tsp tamarind paste
1 tsp lemon juice
Cilantro for garnish (optional)
Pre-heat oven to 400 degrees F.
Wash and cut acorn squash in half and remove seeds. Leave skin on.
Drizzle olive oil on acorn squash and place face down on a lined baking sheet.
Bake in oven for 30 minutes or until tender.
Once finished roasting, let squash cool. Peel off skin once cooled.
Place acorn squash in a blender, along with water, garlic, salt, fenugreek seeds, coriander, cumin seeds, turmeric, and red chili powder. Blend until fully liquified and spices are broken down and blended thoroughly.
Place a pot on medium heat with oil in it (I use 1 tbsp coconut oil or ghee).
Let oil melt and add mustard seeds and asafoetida to oil and let it temper. Mustard seeds will make popping noises as it tempers.
Once popping noises reduce, add curry leaves and 1/2 tsp cumin seeds. Let it fry in the oil for 1-2 minutes.
Pour in squash mixture from blender into pot. Add in coconut sugar (optional), tamarind, lemon juice, and a little extra water if it needs to thin a bit more.
Let it simmer on medium heat for 10-15 minutes until piping hot.
Taste and adjust seasonings as necessary (especially salt).
Garnish with cilantro (optional) and serve hot!