Fall Squash Soup

Ingredients (4-5 servings)

  • 3 acorn squash
  • 1 carrots
  • ¼ yellow onion
  • 2 stalks celery
  • 2 garlic cloves
  • 2 tablespoon olive oil
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg powder
  • ½ pumpkin powder
  • 6 cups vegetable stock

Candied Pumpkin seed

  • 8 ounces toasted Pumpkin seed
  • 6 ounces brown sugar
  • 3 ounces water

Directions for Candied pumpkin seed:

  • Preheat oven to 350°F, then combine brown sugar and water until dissolved
  • Add pumpkin seeds and mix well.
  • Place the pumpkin seed mix on a baking sheet-pan with baking paper and cook for about 8 minutes. Stir after 4 minutes.

Soup Directions:

  • Take acorn squash halved and seeded, add olive oil and drizzle on squash.
  • Place the squash onto a baking sheet-pan cut side down. Bake in Preheated oven (350°F) until the flesh of the squash is easily pricked with a fork. About 30-35 minutes.
  • While acorn squash is baking, dice vegetables 2 inches side.
  • Remove squash from oven, let it cool until squash can be handled then scoop squash’s flesh into a bowl and set aside.
  • In a pot over medium-high heat, place olive oil then cut vegetables and sauté for 6-7 minutes. Pour in the squash flesh, spices and give a stir. Add vegetable stock, reduce heat, and bring to simmer and cook for 20 minutes.
  • Pour the mixture into a blender no more than half full, cover and blend in batches until smooth season with salt and pepper.
  • Return to pot. Thin the soup with veg stock or water if desired.

Final plate

Pour hot soup into a soup bowl, place the candied pumpkin seed in the middle and add 1 pinch of cayenne powder to give nice spice to it.