2 lbs red kuri (or other hard squash variety), peeled, seeded, and cut into 1-2” pieces
½ yellow onion, roughly chopped
2 cloves garlic, peeled and crushed
1 tablespoon whole fennel seed
1 tablespoon whole coriander seed
Pinch of aleppo or other red chili flakes (optional)
2 tablespoon olive oil
1 ½ cup broth
1 cup milk (use coconut or cashew milk for non-dairy)
Sherry vinegar or lemon juice
Preheat oven to 425º F and line a baking sheet with parchment paper. Toss squash with onion, garlic, seeds, chili flakes, olive oil, and a few big pinches of salt. Spread evenly onto the prepared baking sheet, and roast for 30-40 minutes or until soft and golden brown on the edges.
Warm the broth and milk in a medium saucepan just until it comes to a low simmer. Combine the roasted vegetables, broth and milk in a blender or food processor (do this in batches if you need to), and blend until smooth. Season to taste with salt and sherry vinegar or lemon juice.
For the Chili Oil
(makes about ½ cup)
½ cup olive, avocado, or grapeseed oil
4-5 cloves garlic, thinly sliced
2 teaspoons red chili flakes (aleppo, anaheim, etc)
Heat the oil in a large saucepan over medium heat. Add the garlic and chili flakes, and cook, swirling pan often, until the garlic is just beginning to turn a light golden brown (about 3–5 minutes). Transfer to a small bowl and set aside. Store leftovers in a jar in the fridge for a few months (if it lasts that long!).
Chili Oil (or olive oil)
Portion the soup out into bowls, top with a dollop of yogurt and drizzle with chili oil. Serve immediately.