| Autumn Kabocha Soup |
Recipe Type: Soup
Author:
Ingredients
- 1 Kabocha squash, halved & seeds removed
- 1 apple, peeled, cored and quartered
- 1 apple, finely diced, for garnish
- 6 scallions, chopped
- 2 cloves garlic, minced
- ½ cup white wine
- 6 cups vegetable broth
- 1 bay leaf
- sea salt and pepper, to taste
Instructions
- Pre-heat oven to 400 degrees.
- Place squash cut side down and apple quarters in a large baking dish.
- Add 1 cup water, cover and roast for 30-35 minutes or until squash is tender.
- Cool squash until easy to handle.
- Heat pot to medium heat, add white wine and scallions and sauté for 3 minutes or until pot is nearly dry.
- Add garlic, veggie broth, squash, apple and bay leaf.
- Simmer uncovered for 20 minutes.
- Remove bay leaf and puree in blender until smooth and creamy.
- Cook on low heat for 5 minutes and add sea salt and pepper to taste.
- To serve, use a ladle and garnish soup with apples and a dash of cinnamon.
