Carnival Squash Soup

INGREDIENTS

• 1 carnival squash
• 1 head garlic
• 1 sweet onion
• 1 red apple
• 1 cup vegetable stock
• 1 cup milk, or heavy cream
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Olive oil
• Salt and pepper

For Roasted seeds:

• Squash seeds
• Olive oil
• 1/2 teaspoon cinnamon
• 1 teaspoon brown sugar
• 1/8 teaspoon nutmeg
  
  

INSTRUCTIONS

• Preheat the oven to 400°F;

• Scoop out the seeds and thoroughly wash them, get rid of all the squash "guts", pat dry, drizzle with olive oil and the seasonings, toss to coat evenly, place on the lower rack in the oven.
• Take out the squash seeds after 20 - 25 minutes, monitor them closely to prevent burning.

• Cut the squashes in quarters and scoop out the seeds, generously drizzle on some olive oil and sprinkle with salt and pepper.
• Slice off the root of the garlic head, expose each individual clove, rub the cut side with some olive oil, and wrap in foil.
• Roast the squash and garlic for 45 - 50 minutes, or until the squash is buttery soft and the edges are ever so slightly browned.
• Meanwhile, finely chop the onion and apple, in a thick pot, and sauté them with a drizzle of olive oil over medium heat, take some time and let them caramelize, don't stir too often.
• When the onions are browned, deglaze the pot with the vegetable stock, stir to mix well.
• Once the squash and garlic are done roasting, wait till they're cooled enough to handle, squeeze out the roasted garlic, they should be soft like butter, and scoop out the squash flesh.
• Transfer the garlic and squash to the pot, stir to mix well with the onions and apples, add the milk or cream, and spices.
• Turn off the heat, and blend with an immersion blender until very smooth.
• *If using a blender, let the soup cool down a little bit before you scoop the mixture into the blender cup, hot liquid can be dangerous when you blend it, be careful.
• Return the blended mixture back on the stove, stir and cook till it reaches a simmering bubble, let it thicken to your preferred consistency.

Serve hot with the crispy roasted seeds and a drizzle of olive oil or cream, enjoy!