Winter Squash Soup with Roasted Seeds
Nothing beats a warm bowl of soup on a cold winter day - especially when it's packed with the rich, comforting flavors of winter squash and finished with a deliciously crunchy topping of roasted seeds.
Ingredients
- 1 small acorn squash
- 1 medium butternut squash Need helping cutting? click here!
- 1 medium red apple
- 2 cans or about 2 cups of your favorite vegetable OR chicken broth
- 1 teaspoon coriander seeds
- 1 teaspoon cumin powder
- ⅛ teaspoon ground black pepper
- ½ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ¼ teaspoon ground cinnamon
- 2 bay leaves
- Kosher salt
- Parsley for garnish
Instructions
- Preheat the oven to 350 degrees.
- Cut both squashes in half scrapping out and saving the seeds.1 small acorn squash, 1 teaspoon coriander seeds
- Core the apple. Line a cookie sheet with aluminum foil and spray with non-stick cooking spray. Lay the squash flesh side down, place the apple and bake for 45 minutes to an hour.1 medium red apple
- While the squash is baking, clean the pulp from the seeds, rinse them and allow them to dry on a paper towel.
- Remove the squash from the oven and let cool for a few minutes.
- While the squash is cooling line another cookie sheet with aluminum, foil and spray with non-stick cooking spray. Lay the seeds out and sprinkle with kosher salt. Bake for about 10-15 minutes until toasted.
- While the seeds are toasting, add the squash, spices and broth to the blender. You are going to have to do about 3 ‘batches’ as it’s a lot of soup.2 cans or about 2 cups of your favorite vegetable OR chicken broth, 1 teaspoon cumin powder, ⅛ teaspoon ground black pepper, ½ teaspoon ground ginger, ⅛ teaspoon ground cloves, ¼ teaspoon ground cinnamon, 2 bay leaves
- Start with the spices, half the acorn and butternut squash , keep adding broth until well blended and spices are all grinded. Then pour about half out into a pot over low heat, add more squash and blend with additional broth. Keep repeating this process until you are out of squash and both. When finished, mix well in the pot.1 medium butternut squash
- Continue to simmer until ready to serveKosher salt, Parsley for garnish
Nutrition
Calories: 95kcalCarbohydrates: 24gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 2mgSodium: 331mgPotassium: 647mgFiber: 4gSugar: 5gVitamin A: 11653IUVitamin C: 31mgCalcium: 85mgIron: 2mg
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