@cymbiotika
CymbiotikaHalloween Honey Nut Squash Soup in Mini Pumpkins 🎃 Ditch the candy and enjoy this delicious and nutritious festive treat! For the mini pumpkin bowls: 3-4 mini pumpkins 1. Preheat the oven to 400°F 2. Cut the top off of the pumpkin to create a lid. Scrape out the seeds and discard. 3. Place the pumpkin, cut side up, on a parchment-lined baking sheet with the lid next to it. 4. Bake for 30 minutes. Remove from the oven and let cool. Caramelized Onion & Honey Nut Squash Soup Ingredients: 1 large shallot, thinly sliced 1 sweet onion, thinly sliced 3 carrots, peeled and chopped 1 honey nut squash or small butternut squash, peeled, seeded and cubed 32 oz Bone Broth or Veggie Broth 1 bay leaf 2- 3 tbsp olive oil Salt and pepper to taste Fresh sage leaves, lightly toasted in olive oil Raw Pepitas, toasted in a dry pan with a pinch of salt 1. Preheat a medium stock pot or dutch oven on medium heat. Add olive oil to a preheated pot, then add the shallots and onions, season with a little salt. 2. Spread the onions out evenly over the bottom of the pan and let the onions cook down until they start to get color, stirring occasionally. 3. Once the onions have lightly caramelized, add in the chopped carrots and cubed squash. Stir the carrots and squash into the caramelized onions and cook for 5 minutes. Season with salt and pepper. 4. Add in the bone broth and scrape up the brown bits from the bottom of the pan. Toss in the bay leaf and allow the soup to simmer for about 20 minutes, until the veggies are soft and some of the liquid has evaporated. 5. Remove the bay leaf and discard. 6. Puree the soup in a large blender or with an immersion blender. 7. Pour soup into mini pumpkins and serve with crispy sage leaves and toasted pumpkin seeds. Enjoy! 🎃
On the profile · Nov 1, 2023