Coconut Cardamom Squash Soup

At the organic apple festival back in the fall, there was a farmstand complete with a mountain of squash. Literally all of the pumpkins and gourds. I picked out a couple I've never heard of before and decided to make soup with one pumpkin. I completely forget the name, so I've been calling it mystery squash. I saw this recipe on Love and Lemons and knew this is what the mystery squash was destined to become.

1 medium squash or pumpkin

2 cooking apples

3 leeks

1 medium yellow onion

1 head garlic

1 can coconut milk

1 inch piece ginger

1/2 teaspoon ground cardamom

1/4 teaspoon cayenne

Vegetable broth, to thin

salt + pepper

Preheat oven to 375 degrees F. Slice squash in half, remove seeds, and drizzle with olive oil. Roast, cut side up, for about 30 minutes until fork tender. Let cool, then scoop out all the squash meat.

At the same time, I roast all the veggies. Peel and quarter the onion. Slice the white parts of the leek into coins. Halve and core the apples. Peel ginger. Peel garlic. Place everything on a baking sheet and drizzle with olive oil. Roast for about 15-20 minutes until golden brown. I like to roast until the edges of the onions are black.

Once everything is cooked, place all vegetables and fruit into the blender. Add spices and thin a little with vegetable broth. Blend until completely smooth. Then add coconut milk and season with salt and pepper.

I ate my soup with some cheese ravioli with garden peach tomatoes and prosciutto on the side.

The mystery pumpkin:

Z