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

This is a festive and cozy soup made with carnival squash, caramelized apples, and crunchy roasted cinnamon squash seeds, perfect for autumn.

- Cuisine: American
- Category: Soup
- Language: en

## 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

## Instructions

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

## Equipment

- knife
- chopping board
- colander
- baking sheet
- baking paper
- oven
- pot
- spatula
- blender
- plate
- spoon

## 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

## Source

- Original video: https://www.instagram.com/reel/Cyd7psKpv9A/?igsh=cmhoMmx0MzVzZzF6
- Recipe page: https://www.cliprecipe.com/recipe/dab0a352-bc61-4ee1-86ff-40e0c599d724
- Extracted: 2025-06-23

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt