Winter Squash Soup with Red Onion Crisp

Ingredients

• 1 large red onion
• 4 cloves garlic
• 2 T vegetable oil
• 1 inch ginger
• 1 t cumin
• 1/2 t cayenne
• kosher salt
• 2 lb winter squash
• 13.5 oz coconut milk
• 2 C vegetable broth
• 1/4 C dried coconut flakes
• juice of 1 lime
• 1/2 C cilantro

NOTE - not updated yet, but consider doubling the topping

Preparation

Thinly slice the garlic and ginger. Dice 1/4 C of red onion, then thinly slice the rest. Peel the squash and cut into 1" cubes.

Heat 2T vegetable oil over medium heat, then saute the thinly sliced onion, 3/4 of the garlic, the ginger, cumin, 1/4 t cayenne, and 1 t kosher salt until tender (8m). Add the squash and cook for one minute.

Add the coconut milk and broth, bring to a simmer, cover, reduce heat, and simmer until the squash is cooked (20m). Blend the soup and add more salt if needed.

For the topping, heat 1T oil over medium heat, then add the diced red onion, 1/4 t cayenne, and the coconut flakes. Cook until the onion and coconut darken a bit (5m), then add the remaining garlic and cook until everything is crisp (2m). Season with salt.

Finish the soup with the topping, lime juice, and cilantro.