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Fall Squash Soup

Fall Squash Soup

Ingredients

  • 1 small to medium butternut squash
  • 1 small to medium red Kuri squash
  • 1 small to small pumpkin
  • 1 can Coconut milk (canned, not drinking coconut milk)
  • 2 apples, peeled, cored and cut into large cubes
  • 1 medium sweet onion- chopped
  • 3 cloves, peeled, smashed, finely chopped Garlic
  • 1 Tsp microblade-grated fresh ginger root or minced
  • 1 Tbls microblade-grated fresh turmeric root or minced
  • 2-4 cups Vegetable or Bone Broth (use more if you like it thinner)
  • Good salt to taste
  • GARNISH: Hemp seeds, Sage & good oil!

CHEF NOTES:

  • Roasted squash taste way better!
  • If you’re not going Vegan on this one- 1 tab of butter & 2oz. cream cheese blended in is amazing!
  • Vegan- use Miyoko plant-based butter for a DELICIOUS soup- by blending in.
  • You can double up on your squash- and then reserve the flesh for mash squash; shepherd’s pie; breakfast hash or use in your chaffle & pumpkin puree recipe!

PROCESS

Cut squash and pumpkin in half, butter and olive oil the fleshy. Place flesh side down on a parchment-lined baking pan, and roast at 375 degrees, 20-25 minutes

  • Using a sharp/larger knife- cut top and bottom from all squash
  • Cut the squash in half lengthwise.
  • Scoop out the seeds and stringy bits from each half and discard seeds (or save for roasting).
  • Brush all squash and apples with olive oil and butter, season with salt and a smidge of white pepper- if desired a little coconut sugar or maple syrup is lovely
  • Transfer apples and squash to a lined baking sheet and roast in the oven for approximately 25-35 minutes, or until fork-tender. Apples will need to be removed 15 minutes into baking or until fork tender.

While the squash is roasting…

  • Heat 4 tablespoons oil in a heavy large pot over medium-low heat.
  • Add onions and apples and sauté on medium-low heat until tender but not brown, about 10-15 minutes.
  • Add turmeric stirring for 1 minute, allowing to slightly brown, then add garlic and ginger, stir for 30 seconds then add 4 cups stock; bring to boil then reduce heat to simmer.
  • Once Squash is done roasting, allow to cook for 10-15 minutes or cool enough to handle.
  • Scoop out squash flesh and add to the pot.
  • Stir ingredients together- then working in batches puree mixture in the blender.
  • Once you’ve blended all ingredients into a dreamy puree, pour the soup back into your soup pot, to warm it back up to enjoy!
  • Add toasted hemp seeds, fried sage leaves and oil drizzle for garnish, yummo!

NOTES

Use additional stock if too thick.
You can use a handheld immersion blender directly in the pot, but the texture is a bit gritty and not silky smooth as the blender!
Do be careful transferring mixture to the blender, it can be a bit tricky!
Velvety finish- add a tab of butter to each blender batch!

All recipes property of Cultivating Good Inc./Chef LDD

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