I love this soup and it just happens to be vegan. Using coconut milk instead of water or stock gives the soup its je ne sais quoi. It makes it silky and delicious with a hint of nutty sweetness. Serves 6 – 8
1. Toast cardamom pods in a pan over low heat until scent is released. Crush pods and remove seeds. Discard pods and reserve seeds.
2. Heat a large saucepan over medium heat. Add the oil and then the onion and cook until the onions start to turn golden about 2 minutes.
3. Add honey, cardamom and chili flakes. Cook and stir until honey bubbles thickly. Season with salt.
4. Add squash, coconut milk and enough water to cover the squash by 1 inch.
5. Bring to a boil and lower to a simmer. Cook until squash is very tender adding more liquid to keep squash submerged if necessary.
6. Remove pan from heat and cool for 15 minutes. Puree in blender a few cups at time. Strain if you want a smoother soup. Return soup to pan. Bring to boil. Season to taste and serve.
Note: This soup can be made up to 2 months in advance and frozen. You can also make it up to 4 days in advance and store it in the fridge. If you plan to make the soup the day of, cut the squash up to 3 days in advance and refrigerate.