Funky Winter Squash Soup!

Carnival
 Squash

Kombucha Squash

I went to the store and bought some really cool looking funky organic squash.  One Carnival and one Kombucha.  I cut these in half and scooped out all the seeds and shreddies and put them on parchment on a cookie sheet.   I then add about three sections of fresh garlic, skinned, and about a quarter to a half of an onion to the mix and throw in the oven.  I put generous Kirkland's Organic Extra Virgin Oil Oil (the smaller more spendy container), Himalayan Salt and Tellicherry Pepper over all of these and then roast these in the oven at 350 for about 45 minutes.

Then I just let these cool a bit and scraped all the squash out of the skin into my vitamix container.  I added the following:

Grated fresh nutmeg, to taste
2 teaspoons of real Maple Syrup
Curry powder, about a half teaspoon or so
Ancho Chili powder, half teaspoon or to taste
Smoked Paprika (just a smidge)
Organic Chicken Stock until desired thickness
Organic Half and Half until desired thickness



Then I just turn the Vitamix on to soup setting and let it heat up and mix.  You could do this in a regular mixer and then heat if needed.   I adjust the chicken stock and cream while heating up, adding if needed.  I find people like their soup at different thicknesses so have fun finding yours.  I add additional salt and pepper before serving.  You can put a dollop of Creme Fraichein if desired too.

I personally love Penzy's Spices and use them whenever possible. The quality is excellent and they are gluten free without worry!  Click here for the website!


Enjoy your heart-warming easy meal!