SEASONALITY: ALL YEAR
ROASTED SQUASH SOUP
– 3 ½ pounds of squash
– 1 tablespoon avocado oil
– 1 small yellow onion, halved
– 1 garlic clove, peeled
– 1½ tablespoon maple syrup
– 1 teaspoon salt
– ¼ teaspoon ground nutmeg
– ¼ teaspoon ground ginger
– 4 cups vegetable broth
– Cracked black pepper to taste
– 2 tablespoon butter, optional
Preheat oven to 425 degrees Fahrenheit. Slice the ends of the squash. With a flat surface on the bulb end, stand the squash on the back and carefully slice it in half lengthwise.
Use a spoon to remove the seeds and membrane.
Transfer the squash to a baking tray, cut side up, coat with oil, and sprinkle with salt and pepper. Then flip the squash over so the cut side is down and roast for 60 minutes.
At the 30-minute point, coat the cut half of the onion with avocado oil and place it cut side down on the baking tray. Continue cooking for another 30 minutes, then remove from the oven.
Once the squash is cool enough to handle, use a large spoon to scoop out the flesh and transfer it to a blender. Remove the outer layer of the onion and add it to the blender along with the garlic, maple syrup, salt, nutmeg, ginger, butter, and vegetable broth. Start with 3 cups of vegetable broth and add more to achieve desired consistency. Blend on high for several minutes or until creamy. Taste the soup and add more salt and pepper if needed.
Pour the soup into bowls and garnish with pepitas, parsley, and cracked black pepper.