Koginut Squash Soup Recipe
This Koginut Squash Soup Recipe will warm your soul. There’s something grounding about the rhythm of roasting—caramelized edges, cozy aromas, and a quiet kitchen on a cool evening. This Roasted Koginut Squash, Carrot & Apple Soup layers that warmth into a velvety, golden bowl. The sweetness of apple and carrot balances the nutty depth of Koginut squash, while a drizzle of cream adds richness. A sprinkle of our Garden Granola® Carrot Turmeric and roasted pumpkin seeds on top gives each spoonful a little crunch and color—comfort food with a bright, vibrant twist. It is the perfect soup for the fall and winter months
Koginut Squash Soup
with Roasted Carrots and Apples
Soup Season is here! Warm up with a bowl of this roasted Koginut Squash soup with carrots and apples.
ingredients
3 cups roasted Koginut Squash
1 cup roasted carrot
1 roasted apple
1/2 c heavy cream
1 tbsp olive oil
1/2 large onion - chopped
5 garlic cloves - chopped
1 tbsp butter
1/4 tsp dried thyme (2 sprigs fresh)
1/4 tsp dried rosemary (2 sprigs fresh)
1/4 tsp cinnamon
4-6 c vegetable stock
Sea salt & fresh cracked black pepper
Toppings
pumpkin seeds
Instructions
Preheat oven to 425 F
Scoop out stringy flesh and seeds of squash. Place squash, carrots, and apple cut side down on parchment lined baking sheet. Drizzle olive oil over top.
Roast 30-45min
Remove from oven and scoop out flesh.
In a large stock pot, heat olive oil over medium high heat.
Add onion and cook for 5-6 min, add garlic, and cook for an additional minute.
Add butter & spices and cook an additional minute until fragrant.
Add squash, carrots, and apple and stir to combine.
Add vegetable stock.
Bring to a boil and reduce to a simmer and cook for 15 minutes.
Purée the soup in a high powered blender.
Stir in heavy cream.
To serve: ladle soup in bowl, drizzle a bit of cream over top, garnish with our Carrot Turmeric Garden Granola and roasted pumpkin seeds.
