Carnival Squash Soup with Caramelized Apples & Crunchy Roasted Cinnamon Squash Seeds

Serves 1
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Directions

  1. 1Cut the top of the carnival squash.
  2. 2Cut the bottom of the carnival squash.
  3. 3Remove the seeds from the carnival squash.
  4. 4Wash the squash seeds.
  5. 5Put the washed squash seeds on a baking sheet lined with baking paper.
  6. 6Season the squash seeds with cinnamon and brown sugar.
  7. 7Cut the garlic bulb.
  8. 8Wrap the garlic bulb in foil.
  9. 9Cut the carnival squash into quarters.
  10. 10Arrange the squash quarters on a baking sheet lined with baking paper.
  11. 11Drizzle olive oil over the squash quarters.
  12. 12Season the squash quarters with salt and pepper.
  13. 13Place the squash seeds, garlic, and squash quarters in the oven.
  14. 14Set the oven temperature to 175°C.
  15. 15Start the oven.
  16. 16Dice the sweet onion.
  17. 17Peel the red apple.
  18. 18Dice the red apple.
  19. 19Sauté the diced onion and apple in a pot.
  20. 20Remove the roasted squash seeds from the oven.
  21. 21Remove the roasted squash and garlic from the oven.
  22. 22Squeeze the roasted garlic cloves from their skin.
  23. 23Scoop out the roasted squash flesh from the skin.
  24. 24Add the roasted garlic and squash flesh to the pot with the sautéed onions and apples.
  25. 25Pour vegetable stock into the pot.
  26. 26Pour soy milk into the pot.
  27. 27Blend the ingredients in the pot until smooth.
  28. 28Continue blending until the soup is creamy and smooth.
  29. 29Pour the finished soup into the hollowed-out carnival squash serving bowl.
  30. 30Drizzle with cream.
  31. 31Garnish with roasted squash seeds and fresh parsley.

Ingredients

  • 2 small carnival squash
  • 1 head garlic
  • 1 sweet onion
  • 1 red apple
  • 1 cup vegetable stock
  • 1 cup soy milk or plant milk of choice
  • 1 teaspoon cinnamon
  • 0.25 teaspoon nutmeg
  • olive oil
  • salt
  • pepper

Equipment

knifechopping boardcolanderbaking sheetbaking paperovenpotspatulablenderplatespoon

Tips

  • Do not waste the seeds, roast them for soup toppings or snacks.
  • You can use any autumn squash like pumpkin, butternut squash, or acorn.
  • You can make the roasted seeds savory or spicy instead of cinnamon and brown sugar.
  • The soup is naturally sweet from the squash, caramelized onions, and apples.
  • The soup is super creamy, silky, and comforting.
  • The full recipe is linked in the bio, which means there are more details and instructions about the recipe not shown in the video, that will not be included here because this response is based on the video only and what is provided by the user in the prompt's description

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