Today I ate a bunch of cider donuts when I went apple picking but then I came home and made this apple squash soup. Also this picture is funny because not only am I hunched over, but my friend is serving as my first assistant by holding this gift wrap down that I found that’s been rolled up in my car for the past week. Talk about behind the (OB)scene!!!!!!! Anyways this 3-ingredient apple squash soup is topped with sweet coconut oil braised caramelized onions and peppery arugula and crunchy cinnamon squash seeds and is like a giant hug to your taste buds. It tickles the border of perfection so much, in fact, I’d go so far as to say it’s inFALLible; it can do no wrong (had to squeeze in at least one fall pun….) Recipe below.
- 1 squash (I used local red kuri)
- 1 apple, chopped (I used a honeycrisp I picked just today!)
- 2 cups vegetable broth
- dashes: cinnamon, salt, pepper, garlic salt, rosemary – taste as you blend and tailor to your particular likings
- toppings: cinnamon dusted squash seeds, coconut oil braised caramelized onions, arugula, local honey
Cut squash. Scoop out seeds and put on separate baking sheet. Coat squash with good quality organic olive oil, salt and pepper. Do the same with the seeds but add cinnamon as well. Place both in a 350 degree oven. Take seeds out of oven after 15 minutes. Take squash out after 35 minutes.
Place squash in blender along with two cups vegetable broth, a chopped apple and spices. Blend and done! Top with seeds, caramelized onion, and arugula. I also drizzled mine with honey I got from a local shop in Boston.
