Apple Squash Soup

Ingredients

4-5 large Carrots, peeled & chopped
1 medium Vidalia Onion, diced
3 Macintosh or Fuji apples; peeled, cored, and cut into chunks (save a couple slices for garnish at end)
1 cup Apple Cider (you can also use apple juice)
2 cups Chicken Stock
1 tsp SOOC Himalayan Pink Sea Salt
¼ tsp ground Black Pepper
1 small Kabocha Squash, seeds removed and cut into wedges
2 Tbsp + 1 tsp SOOC Butternut Squash Seed Oil
1 cup Cream (optional)
2 tsp SOOC Espresso Balsamic Vinegar
Fresh Goat Cheese
Stony Brook Pumpkin Seed Pepitas for garnish

Directions

Preheat oven to 375℉

On a sheet tray, coat squash in Butternut Squash Seed Oil and sprinkle with Himalayan Pink Sea Salt. Roast in oven for about 30 minutes, or until soft.

In a dutch oven over medium heat, toss all ingredients in, up to and including the black pepper. Bring to a boil, then reduce to a simmer.

Once squash has cooled, remove skin and cut into cubes. Add to dutch oven.

Let soup simmer for about an hour, or until carrots are soft.

Using a handheld immersion blender or food processor, puree. Then add 1 tsp SOOC Butternut Squash Seed Oil and mix. (*For a creamier soup, slowly drizzle cream in while blending.)

Serve into bowls. Top with goat cheese, pepitas, and/or chopped apples; finish with a drizzle of SOOC Espresso Balsamic Vinegar and pepper.