Golden Autumn Squash Soup
Rated 5 stars by 1 users
Category
Soups & Salads
Servings
1-2 Cups
Prep Time
40 minutes
Cook Time
65 minutes
Ingredients
- 1 cup popcorn
- ½ cup Greek Yogurt
- ¼ cup Magical Honey
- 6-8 Fried Small Sage Leaves
- ¼ cup Magical Coconut Oil
- 1 cup Roasted Butternut Squash (peeled seeded and cubed)
- 1 cup Roasted Hubbard or Acorn Squash (peeled seeded and cubed)
- ½ cup Roasted Sweet Potato (peeled and cubed)
- ½ cup Roasted Carrot (peeled and cubed)
- ¼ cup Roasted Sweet Onion (peeled and medium diced)
- 3 Cloves Roasted Garlic (garlic peeled whole cloves)
- 1½ tablespoons Fresh Ginger (rough chopped)
- 1 tablespoon Brown Sugar
- ½ teaspoon Yellow Curry Paste
- 2 tablespoons of Molasses
- 1 teaspoon Kosher Salt
- Pinch or 2 of White Pepper (fresh ground black pepper is okay)
- Pinch of Cinnamon
- Pinch of Allspice
- Pinch of Clove
- 1½ cups Thick Coconut Milk (from a can is okay)
- 2 cups Water (can use chicken stock if you would like)
Honeyed Yogurt and Sage Garnish
Golden Autumn Squash Soup
Directions
Honeyed Yogurt and Sage Garnish
- In a small bowl mix the Greek yogurt and honey until mixture is consistent.
- To fry the sage leaves heat a small amount of regular oil up in a small sauté pan and fry each leaf until crispy about 45 seconds or so.
- Fill each bowl with desired amount of soup. Add a tablespoon or so of honeyed yogurt to each a scattering of popcorn and a fried sage leaf. Enjoy!
Golden Autumn Squash Soup
- To roast the carrot squash sweet potato onions and garlic place the peeled ingredients on a lined sheet pan. Drizzle with regular oil and season with a little salt and pepper and roast in a 400° oven for 35 minutes.
- Add all the ingredients into the MB2e excluding the popcorn honey Greek yogurt and sage leaves.
- Secure the lid. Set the temperature to 160° and set the timer for 1 hour.
- When the cycle is finished run for an additional 5-minute cycle with no heat.
- Season the soup to taste and make sure you are happy with the desired consistency. (can thin out with water if needed)
Recipe Note
Recipe provided by Chef Sebastian Carosi Instagram: @chef_sebastian_carosi
