Koginut Squash Soup Recipe
This Koginut Squash Soup Recipe will warm your soul. Made with roasted koginut squash, roasted carrots and roasted apples it is the perfect soup for these cold winter months. We topped off our soup with our Carrot Turmeric Garden Granola and roasted pumpkin seeds for some added crunch and flavor perfection!
Gluten-Free Soup
Yield: 6 Cups
ingredients
Soup Season is here! Warm up with a bowl of this roasted Koginut Squash soup with carrots and apples.
3 c roasted Koginut Squash
1 c 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
DIRECTIONS
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.