Kabocha Squash & Apple Soup

Ingredients

• • 2 Kabocha Squash
  • 2 Red Delicious Apples (Peeled and Cored)
  • ½ Extra Virgin Olive Oil
  • 1 Cup Heavy Cream
  • Toasted Pumpkin Seed Oil
  • Ground Cinnamon to taste
  • Salt and Pepper to taste
  • Pomegranate Seeds & Micro Sorrel to Garnish

Preparation

Difficulty:

Medium

Total Time:

1 Hour15

1. 1. Pre heat oven 300 Degrees.
   2. Cut Kabocha Squash in half from stalk to base; remove seeds with a spoon, lay flat side down on a roasted pan.
   3. Rub with vegetable oil and season inside and out with salt and pepper.
   4. Roast in the oven with whole peeled and cored apples for approximately 1 hour or until flesh inside skin becomes tender.
   5. Leave to cool slightly then, while still warm remove flesh from skin with a fork or spoon.
   6. Puree Kabocha Squash flesh & apple in a food processor with the cinnamon and heavy cream until smooth (you can substitute water for some or all of the cream if you want a lighter healthier soup), taste for seasoning.
   7. Serve in a bowl garnished with 1 tsp of Pomegranate seeds, Micro Sorrel Leaves and a drizzle of Toasted Pumpkin Seed Oil.