Roasted Honeynut Squash & Coconut Soup with Spiced Oil Topping

Ingredients

• 4 Honeynut squash
• 1 large or 2 medium shallots, unpeeled, sliced in half
• 1 head of garlic, sliced in half
• 1/4 cup extra virgin olive oil
• 2 tsp kosher salt, plus more to taste
• 1 heaping tsp curry powder
• 1/4 tsp turmeric
• Cracked black pepper, to taste
• 2 (400 mL) cans of whole coconut milk
• 3 cans of water or vegetable stock (using the coconut milk cans for measurement)
• 4 garlic cloves, thinly sliced
• 3 scallions, thinly sliced
• 2 tsp cumin seeds
• 1 tsp mustard seeds
• 2 tsp Aleppo chili flakes
• 1/2 cup neutral oil
• 1/2 cup finely chopped cilantro
• Fresh lime, for serving