Harvest soup

Harvest soup

Sep 30 2019

u

45 mn

Serves 5

This is absolutely delicious and has a sweetness and a kick to it as well because of the cinnamon and turmeric combined. These is no need to peel the veggies or even chopped them. You need to roast them nicely and then scoop out the flesh when ready and blend with stock.

Ingredients

  • 2 butternut squash
  • 1 acorn squash
  • 1 shallot sliced
  • 1/2 tsp cinnamon
  • 1/2 tsp of smoked paprika
  • 1/2 tsp of turmeric
  • 1/2 tsp of curry powder
  • Salt and pepper
  • 4 cups of stock
  • Toppings: greek yogurt, pumpkin seeds

Directions

Preheat the oven at 400F.

Cut the squashes into 2 and remove the seeds. Drizzle some olive oil and sprinkle all the the spices all over. Sprinkle the shallot there and there and 2-3 tbsp of stock. Cover with foil and bake for 35-40 minutes until super soft.

Scoop out the flesh and transfer to blender with stock, purée until smooth, taste and adapt the seasoning.

Add a scoop of greek yogurt on top and some pumpkin seeds and enjoy!

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