Roasted Acorn Squash Rasam (Soup)
- 1 small-medium acorn squash cut in half and seeds removed
- 1 tbsp olive oil for roasting squash
- 2 cups of water
- 1 tsp cumin seeds 1/2 to blend with acorn squash, 1/2 to temper in oil later
- 1/4 tsp fenugreek seeds
- 1 tsp coriander powder
- 1/2 tsp red chili powder or 1 dried red chili broken in half
- 3 cloves garlic grated
- 1/2 tsp turmeric powder
- 1 tbsp ghee for making rasam
- Pinch of asafoetida hing
- 1 tsp mustard seeds
- 1 sprig of curry leaves ~10 leaves
- 1/4 tsp freshly ground black pepper
- 1 tsp salt
- 1 tbsp coconut sugar
- 1 tsp tamarind paste pure tamarind – I prefer Pure Indian Foods
- Cilantro for garnish optional
- Pre-heat oven to 400 degrees F.
- Wash and cut the acorn squash in half and remove seeds. Leave the skin on.
- Drizzle olive oil on acorn squash and place face down on a lined baking sheet.
- Bake in the oven for 30 minutes or until tender.
- Once finished roasting, let the squash cool. Peel off the skin once cooled.
- Place acorn squash in a blender, along with water, grated garlic, salt, fenugreek seeds, coriander, 1/2 tsp cumin seeds, turmeric, and red chili powder. Blend until fully a liquid, 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 the blender into the pot. Add in coconut sugar, tamarind, black pepper, 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, red chili powder, tamarind, and coconut sugar. Should be spicy, sour, and sweet.).
- Garnish with cilantro (optional) and serve hot!
Tried this recipe?Mention @raodyrecipes if you like it!