Baked Squash Soup with Nuts and Spices

Preheat the oven to 350 degrees F. Put the almonds on a pie plate or small sheet pan and toast for 3 minutes.

Add the sesame seeds, keeping them separate from the almonds, and toast for 3 minutes longer. Add the hazelnuts, also keeping them separate, and toast for 11 minutes more, or until the almonds and hazelnuts are browned but not too dark and the sesame seeds are golden.

Chop the almonds. Let the hazelnuts cool slightly, rub off the skins in a clean dish towel, and chop. Mix the nuts and sesame seeds and set aside.

Raise the oven temperature to 400 degrees F. Combine the cinnamon, cloves, ginger, and curry powder in a small bowl.

In a larger mixing bowl, toss the squash with the olive oil. Add the spices and mix well.

Spread out the squash on a baking sheet. Bake the squash, covered with aluminum foil, for 20 minutes or until it softens and the fibers are starting to come apart.

Transfer the squash to a large saucepan or stockpot. Add the stock, cover, and bring to a boil over high heat. Reduce the heat and simmer for 15 minutes.

Transfer the squash to a food processor and puree. Strain through a medium-fine strainer, pressing out all the liquid with a wooden spoon or the back of a ladle. Add the yogurt and mix well. Season with salt and pepper to taste.

Divide the soup among warm bowls. Sprinkle with the nut-seed mixture and chopped cilantro.

Recipe Source: "Matthew Kenney's Mediterranean Cooking"