Spicy Squash and Coconut Soup with Toasted Squash Seeds

When this is what it looks like outside:

Then you need THIS inside:

Acorn squash, chickpeas, and tons of great vegetables pureed into a thick base with coconut and a unique little surprise mixed in.  For years my family has eaten the one part of the pumpkin (or squash) that most people probably wouldn't dream of eating.  Slimy, coated in stringiness from the inside of the pumpkin, not really that appetizing, the seeds don't seem all that interesting.  But roasted in butter and salt to crispy, crunchy perfection - addictive.

See those seeds peeking out from under the pile of coconut?  Perfection.  Of course, I couldn't go the conventional direction, oh no, roasting in the oven for an hour or more wasn't happening!  That would take too much time as the pot bubbled away on the stove.  What to do, what to do?  I've had a certain amount of success toasting coconut on the stove, combined with lots of stirring, and nuts as well, why not the seeds from the acorn squash?  Let's just say it worked beautifully, really, however the kitchen was a bit of a war zone.  Turns out toasting squash seeds only have to hit a critical point to turn into projectiles, and those little pests HURT when they hit you.  Have your lid handy and drop it on at the first sign of popping, and you won't have to dodge super-hot, super-sharp seeds in a frantic dash to the stove.

Even if you forget, it's still worth it.  Trust me.

 Spicy Squash and Coconut Soup with Toasted Squash Seeds

Adapted loosely from the New England Soup Factory Cookbook

2 tablespoons olive oil

1 red onion, peeled and diced

3 large carrots, peeled and diced

5 stalks celery, diced

1 clove garlic, chopped

1 acorn squash, peeled, seeded (SAVE THOSE SEEDS!), and chopped

2 diced tomatoes or 1 15 oz can diced tomatoes

1 15 oz can chickpeas, drained

2 cups chicken stock (slightly more if necessary)

1/4 cup soy sauce

2 tablespoons lime juice

1 tablespoon ginger

1 tablespoon coriander

1/4 cup brown sugar

1 15 oz can coconut milk

1/4 tsp bird's eye pepper (or other hot pepper)

1/2 to 3/4 cup shredded coconut, sweetened or unsweetened

Salt and pepper

Heat olive oil in 8 quart stockpot over medium-high heat.  Add onion, carrots, celery, and garlic.  Saute for five to ten minutes.  Add squash and saute five minutes more.  Add tomatoes, chickpeas, stock, soy sauce, lime juice, ginger, coriander, and brown sugar.  If the stock does not barely cover the vegetables you may want to add a little more.  Simmer for 20 to 30 minutes until the squash and other vegetable are very tender.

Meanwhile, wash the squash seeds.  Melt a tablespoon of butter in a small frying pan over medium heat.  Increase heat to medium high and add squash seeds.  Salt generously and stir.  Once the seeds have dried out and the butter has mostly evaporated, put lid on pan.  Try not to let squash seeds fly all over the kitchen.  Stir frequently and quickly, mostly keeping the lid on, until well toasted.  Remove from heat.

Once vegetable are tender remove soup from heat.  Add a can of coconut milk and the hot pepper.  Puree the soup in batches in a blender or with an immersion blender.  (I consider the immersion blender a much safer option, and extremely useful tool.  No hot soup flying around the kitchen!  As long as you keep it submerged...)  Add shredded coconut, toasted seeds, salt, and pepper.  Stir.  Serve hot.