Kashmiri Koginut Soup with Cranberry Oil

Check out a short video of me making the dish here

Spice profile: black peppercorns, cardamom, cinnamon, cloves, coriander, cumin, fenugreek seed, ginger, Kashmiri chili powder, mace, nigella, nutmeg, star anise, turmeric, yellow mustard

Take one good-sized Koginut squash, cut it in half, scoop out the seeds, and cut the rest into large chunks for roasting, (you can leave the skin on).

Chop 2 carrots into chunks about the same size as the squash. Toss the squash and carrots together in a bowl with olive oil and about 2 tsp salt, then spread them out on a parchment-lined baking sheet. Roast at 400°F for about 35 minutes, or until they’re tender and just starting to brown.

While they roast, in a large soup pot sauté 2 medium onions, sliced or chopped, in a bit of oil until translucent. Add the spice packet (about 2 heaping tsp Stock+Spice Kashmiri Squash Blend) and let the spices fry for about 30 seconds to bloom.

Add the roasted squash and carrots to the pot, cover with water (just enough to comfortably submerge the veggies), and bring to a simmer. Cook for about 15 minutes to let the flavors come together, then add 2 tsp white vinegar.

Cranberry Oil: Roughly chop a small handful of fresh cranberries and place them in a small pot with 1 cup olive oil. Warm gently over low heat—hot but not boiling—and let it infuse for about 10 minutes.

Remove from heat and let the mixture sit another 10 minutes, then strain through a fine sieve, reserving the infused oil.

Finish the Soup: Purée the soup with an immersion blender (or carefully in a blender) until smooth, adding a bit more water if needed to reach your desired consistency. Add salt to taste.

Ladle into warm bowls and drizzle generously with the cranberry oil.

Enjoy!