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!
- 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
- 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.
Keywords: roasted squash and apple soup, squash soup, paleo, Whole30, vegan, vegetarian, gluten free