This recipe series is brought to you by community news service COLlive and Kettle & Cord, the home essentials store in Crown Heights. Today Gitty Rapoport presents her 5-minute-prep perfect fall squash soup.
Fall is in the air, and what better way to celebrate than by curling up on the sofa with a steaming bowl of pumpkin soup. Way to make the vibes even better? A soup that takes only 5 minutes of prep and doesn’t leave any pots to clean when you’re done.
This recipe uses the powerful Vitamix blender to both blend and heat the soup. Simply chop the raw vegetables, roast them in the oven and pop them in the blender and you’ll be in your preferred Fall sofa position before you know it.
Watch below as Gitty Rapoport demonstrates how to make this perfect Fall soup.
You will need:
1 butternut squash (halved)
1 acorn squash (halved)
3 carrots
1 parsnip
2 onions (sliced)
5 cloves of garlic
2 tbsp molasses
Salt & pepper
3 cup vegetable stock
1 package roasted & peeled chestnuts
2 tbsp olive oil
Roasted sweet & spicy seeds
Squash seeds
2 tsp cinnamon
2 tbsp olive oil
1 tsp cumin
½ tsp chili powder
¼ tsp salt
1 tbsp coconut sugar
½ tsp cayenne pepper
Directions:
Preheat oven to 400˚F
Scoop seeds out of the squash, cut in half and place flesh side up on a baking sheet.
Place the onions, garlic, carrots and turnip around the squash, drizzle with olive oil and molasses. Season with salt & pepper.
Pour 3 cups of vegetable stock around the vegetables.
Roast for 1 hour until the vegetables are fork tender.
Prepare the seeds by washing off any residual flesh.
Toss the seeds into a bowl with coconut oil, coconut sugar and spices.
Roast on 350˚ for 20-25 minutes, stirring only once.
Remove the squash from the pan and pour the vegetables and juice in a blender.
Scoop the flesh out of the squash and add into the blender.
Pour in the rest of the stock and chestnuts to the blender and blend for 5 minutes until the mix turns into a soup consistency.
Serve into bowls and garnish with the roasted seeds.
Enjoy!
