The secret to this healthy, flavourful soup is to bake all the vegetables unpeeled, then peel and add them to the spices and stock. For the best flavour, I prefer Hubbard squash; other types are more watery.
- 1 large squash, unpeeled and cut in half
- 8 garlic cloves, unpeeled
- 2 medium onions, unpeeled and quartered
- 1 tablespoon olive oil for brushing baking sheet
- 1 teaspoon cumin seeds
- 1 teaspoon seeded and chopped Scotch bonnet pepper (or 1 teaspoon hot pepper sauce)
- 1 cup orange juice
- 4 cups chicken stock or water
- Salt and freshly ground pepper
- 1 tablespoon sherry or balsamic vinegar
- 1/4 cup chopped fresh coriander
- 1/4 cup whipping or sour cream
- Plantain or banana chips
Preheat oven to 450 F.
Place garlic on oiled baking sheet. Place squash on baking sheet, skin side up, so that garlic is nestled underneath. Place onions on baking sheet. Bake for 20 to 30 minutes or until onions are browned and squash is tender.
Peel onions and garlic and scoop flesh out of squash. Place in a soup pot over medium heat. Stir in cumin seeds and chili pepper. Add orange juice and chicken stock. Bring to boil and simmer, covered, for 20 minutes.
Purée soup in a blender or using a stick blender. Return to heat and season to taste. Stir in balsamic or sherry vinegar and coriander and simmer for 5 minutes. Garnish with streaks of cream and banana chips. Serves 4 to 6.