Ingredients:
¼ teaspoon allspice
¼ teaspoon cinnamon
¼ teaspoon sea salt
¼ teaspoon red pepper flakes
1/8 teaspoon freshly ground nutmeg
3 tablespoons melted coconut oil, divided
2 small kabocha squash, halved and seeded
3-4 delicata squash, halved and seeded
1 yellow onion, chopped
1 tablespoon finely chopped shallots
1 teaspoon minced ginger
1 apple of choice, cored and chopped
1 large Asian pear, (peeling optional), cored and chopped
6 cups vegetable stock, or more if needed
lemon juice to taste, if needed
½ cup pumpkin seeds, toasted, for garnish
Directions:
1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
2. In a small bowl, whisk the allspice, cinnamon, salt, red pepper flakes, and nutmeg with 1 tablespoon of the oil. Brush the inside flesh of the squash with the spiced oil mixture, reserving any remaining. Arrange the squash cut side down on the sheet pan. Roast for 30 minutes or until very soft. Remove from the oven and set aside to cool.
3. While the squash is roasting, heat the remaining 2 tablespoons of oil and the reserved spice mixture in an 8-quart pot over medium heat. Add the onions and a pinch of salt, and cook until the onions turn a light golden brown, stirring occasionally. Add the shallots, sauté for a few minutes then add the ginger, pears, and apples. Continue to sauté for another 3-5 minutes, or until the fruit softens and turns golden brown. As the mixture starts to stick to the bottom, deglaze with 1 cup of the broth. Add 3 more cups of broth and simmer gently.
4. When the squash has cool slightly, scoop out the flesh into the onion-fruit mixture. Mash the mixture with the back of a wooden spoon and add 4 more cups of broth. Gently simmer another 15 minutes. Ladle the soup into the blender in small batches and puree until smooth. Taste and balance with lemon and salt, if needed. Add more broth if necessary to thin the soup. Serve garnished with pumpkin seeds.
Serves 12