GreenSeed’s Autumn Squash Soup

Photo Courtesy of GreenSeed

RiNo—27th + Larimer, Denver Central Market

This rich and flavorful soup from GreenSeed is made from a blend of roasted acorn and butternut squash, paired with carrot, red onion, tomato and garlic for a deep, savory flavor. Jalapeño adds a touch of warmth, balanced with thick coconut cream and finished with a drizzle of hot honey for a hint of sweetness. Topped with crunchy pepitas, this hearty squash soup is perfect for a fall day, delivering comforting flavors with a nutritious twist.

GreenSeed’s Autumn Squash Soup

Created by James Keenan

Ingredients:

• 2 Acorn Squash
• 2 Butternut Squash
• 6 oz. Garlic
• 2 Jalapeño (WHOLE)
• 2 Red Onions
• 8 Carrots
• 2 Roma Tomatoes
• 4 Quarts Veggie Stock
• 1 tbsp. Apple Cider Vinegar
• 2 Cans of Coconut Cream
• 4 oz. Ginger Juice (Fresh)

Toppings: Coconut Cream Drizzle, Pepitas, Hot Honey Drizzle

Instructions:

1. Pre-heat oven 400 degrees.
2. Cut squash in half and remove seeds. Add salt, pepper drizzle with olive oil.
3. Cut red onion and carrots and place on a different sheet pan. Add whole jalapeño to this sheet pan.
4. Place both sheet pans into oven for 30-40 minutes. Make sure to rotate halfway through.
5. Allow it to cool for about 15-20 minutes after cooking.
6. Place all the roasted vegetables into a blender and add veggie stock with each batch.
7. Blend completely until smooth.
8. Add two cans of coconut cream, apple cider vinegar, ginger juice, and salt to taste.
9. Heat and serve with pepitas, coconut cream drizzle, hot honey drizzle.

Allergens: Allium, Nightshade, Tree Nuts