Cream of Squash Soup

Way of preparation

In a larger pot, combine vegetables, seasonings, and water. Bring to a boil and cook on low until the vegetables are fork-tender (about 30-40 minutes).
Using a stick blender, carefully blend vegetables. (Temporarily turn off heat if needed.)
Stir well and bring to a boil on medium.
Stir in heavy cream until ingredients completely integrate. Cook for 2-3 more minutes and turn the stove off.
Serve hot garnished with more nuts and seeds like pumpkin, sunflower, chia, and/ or walnuts, and pumpkin seed oil or a drop of heavy cream. Store in an airtight container in the fridge for up to 24 hours.
Reheat using your preferred method.

Notes

To make an edible bowl out of squash look for squash that’s round. Spaghetti squash and pumpkins are great choices. Here are the steps:Step 1. Cut the top third of the squash off, peel, dice, and use this part for soup. Step 2. Deseed and wash the remaining squash, transforming it into a “bowl.” Step 3. Dry it well, oil generously, and bake the “bowl” at 390°F (200°C) for about 30-40 minutes or until soft. Serve the cream of squash soup inside the bowl.

Necessary ingredients

16-18 ounces squash (pumpkin, spaghetti, butternut, acorn, turban, etc.) peeled, diced, use one type or a combination of
8-10 ounces potatoes (Yukon Gold or Russett) peeled, diced
1 onion (yellow, white, or red) peeled, diced
2 carrots peeled, diced
2.5 to 3 cups water or vegetable broth
salt and pepper to taste
(Optional seasonings) allspice, ginger, cinnamon, nutmeg, pepper flakes choose one or more and season to taste
3-4 ounces heavy cream
1-2 teaspoons roasted pumpkin seeds
(Optional garnish) walnuts, roasted and de-shelled sunflower seeds, a few drops of heavy cream, a few drops of pumpkin seed oil, ground pepper, and/ or other seasonings choose one or more and season to taste