How To Make Roasted Squash or Pumpkin Soups

Recipe

Recipe submitted by Fatimah

Vegan  Easy 
60 mins  6 Servings

Description:

    Equipment needed: blender/hand blender

    Basic formula/process for Roasted squash or pumpkin:

  1. Roast your vegetables —pumpkin, butternut, sweet potatoes squash or carrots
  2. Build Your Base — a combination of coconut milk, water and or broth
  3. Add oil — coconut oil
  4. Add your herbs and spices—spice up your soup with your favorite spices. Pumpkin spice, cinnamon, nutmeg, clove ginger. For more savory soups rosemary or sage would be delicious.
  5. Add fruit juice and zest — lemon and orange juice, zest and or flavoring.
  6. Add Fruit — apples
  7. Add zest — lemons or orange zest
  8. Slow cook it—cook on slow for 45 minutes
  9. Blend it up— blender or hand blender

Ingredients

    Roasted Kombucha Squash
  • 1 1/2 lb squash (or use already cut squash from your market)
  • 1-2 med. apples peeled, seeded and roughly chopped. Any kind will do.
  • 2 cups of vegetable broth or 2 cups of water with 1 vegetable bouillon
  • 2 cups of unsweetened coconut milk
  • 1 tbsp pf coconut oil
  • 1 cinnamon sticks
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp ground ginger
  • Juice of one lemon
  • Zest of one lemon

Directions

  1. Preheat oven to 400°F. Cut the butternut squash in half and remove seeds. *see note below.
  2. Put the squash halves in a large baking pan filled with a small amount of water and lightly sprayed with oil. Bake for about 45 minutes until or until tender when poked with a fork. Cool and remove flesh. Note: if you're using store-bought, already cut up squash, place on parchment in a baking sheet and bake for 20-25 minutes or until tender.
  3. Add the apples, the butternut squash, and the rest of the ingredients.
  4. Cook for about 45 minutes until the apples are soft and the vegetable flavors have blended. Add more water if the soup is too thick.
  5. Cool slightly before putting the soup in a blender. Carefully blend on slow speed. Optionally, you can use an immersion blender
  6. Turn up the blender to finish off the soup to a creamy smoothness.
  7. Serve in bowls with the roasted seeds, or or your favorite garnish, if desired.

    8. Note: If you're so inclined, you can roast the seeds with the squash on a baking sheet in the oven for about 15 minutes until they are crisp. Clean the seeds under running water in a colander. Place on an oil-sprayed cookie sheet and add a little salt. Check on them until they are your desired doneness.