- 1 red onion squash
- ½-1 tsp harissa
- 1 tbsp olive oil
- Sea salt
- 1 onion
- 2 vine tomatoes
- 2 garlic cloves
- 400ml coconut milk
- 400ml cold water
- A handful of coriander, leaves only
- 15g coconut flakes
1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Halve the squash and scoop out the seeds (these can be rinsed and toasted in a pan with some spices to make a crunchy snack). Chop the squash into chunks around 2cm across – no need to peel.
2. Spread the squash out in a large roasting tin. Dust with ½-1 tsp harissa (harissa is spicy, so use as much or as little as you prefer). Add 1 tbsp olive oil and a pinch of salt. Shake the tray to mix the squash with the seasoning, slide into the oven for 15 mins.
3. While the squash roasts, peel and slice the onion into thin wedges. Slice the tomatoes to match. When the squash has roasted for 15 mins, take it out of the oven. Add the onion and tomatoes to the tin. Drop in the whole, unpeeled garlic cloves. Return the tin to the oven and roast for 30 mins till all the veg are lightly charred.
4. Take the veg out of the oven. Pick out the garlic cloves. Tip the veg into a blender. Squeeze in the roasted garlic flesh, discarding the skins. Pour in the coconut milk with 400ml cold water. Blitz, adding more water if needed. No blender? Add the coconut milk and water to the roasting tin and blitz with a hand-held blender, or mash the veg as smoothly as possible with a potato masher then stir in the coconut milk and water.
5. Pour the soup back into the roasting tin and set the tin over a medium heat – or transfer to a pan. Warm for 2-3 mins. Taste and more harissa or salt if you like. Ladle into warm bowls and top with the coconut flakes and coriander leaves to serve.