Winter Roasted Squash Soup with Healing Spices

Ingredients

• 2 medium acorn squash

• 3 tablespoons extra virgin olive oil, plus more for plating

• 1 large yellow onion, chopped

• 5 garlic cloves, chopped

• 3/4 teaspoon turmeric

• 2 teaspoons sea salt, plus more to taste

• 5 cups chicken or vegetable broth

• 1 teaspoon zested fresh ginger

• Roughly chopped candied pecans, pepitas, or pine nuts (optional)

• 1/4 cup chopped fresh parsley and basil

  
  
  
  

Instructions

• Preheat the oven to 400°F.

• Roast the squash. Use a sharp knife to carefully halve the squash from top to bottom. Scoop out the pulp and seeds, then coat with 1 tablespoon of the olive oil. Place the squash halves on a baking sheet with the cut side DOWN. Roast 30 minutes. Set aside.

• When cool enough to handle, use a soup spoon to scoop out the flesh from the skin.

• Heat the olive oil over in a large saucepan over medium-low heat. Add onion and cook, stirring occasionally, until softened about 15 minutes. Stir in the garlic, turmeric, ginger and salt. Cook, stirring until fragrant, about one minute more.

• Add the squash and broth. Bring to a simmer and cook, stirring to incorporate squash, about 10 minutes. Using a high powered blender, puree soup until smooth.

• Stir and Divide the soup among bowls and top with a drizzle of olive oil and fresh herbs. Finish with the candied pecans, pine nuts, or pepitas (your choice).