Name: Simple Kabocha Squash and Apple Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 tablespoons extra virgin olive oil, divided; 2 1/4 teaspoons sea salt, divided; 1 teaspoon ground allspice; 1/2 teaspoon ground cinnamon; 2 unpeeled apples, cored and cut into 1-inch cubes; 2 pound kabocha squash, halved and seeded (approximately 4 cups cooked squash); 4 cups bone broth or vegetable stock; 1/4 teaspoon freshly ground black pepper; 1 tablespoon fresh lemon juice; 1/2 cup toasted walnuts, for topping

Description

This smooth and simple kabocha squash and apple soup uses just a handful of ingredients for a comforting gluten free, paleo, Whole30, and vegan meal!

Ingredients

Units Scale

2 tablespoons extra virgin olive oil, divided
2 1/4 teaspoons sea salt, divided
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
2 unpeeled apples, cored and cut into 1-inch cubes
2 pound kabocha squash, halved and seeded (approximately 4 cups cooked squash)
4 cups bone broth or vegetable stock
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
1/2 cup toasted walnuts, for topping

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Instructions

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper
Drizzle the squash halves with half the olive oil and sprinkle with 1 teaspoon sea salt. Toss the apples in the remaining olive oil, along with 1 teaspoon sea salt, allspice and cinnamon.
Roast the squash for 30 minutes. Add the apples to the same tray and continue to roast for an additional 20 minutes.
Blend until smooth. Transfer to a soup pot over low heat. Stir in 1/4 teaspoon salt, pepper, and lemon juice. Serve with toasted walnuts or store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.