Plated in Season

Autumn Frost Squash Soup 

Serves: 4–6 

Time: About 1 hour 

Ingredients 

• 1 medium Autumn Frost squash (about 2–3 lbs), peeled, seeded, and cubed 

• 1 medium yellow onion, chopped 

• 2 garlic cloves, minced 

• 1 apple peeled and diced 

• 2 tbsp olive oil or butter 

• 2 cups turmeric ginger Kettle & Fire bone broth 

• 1 cup unsweetened coconut milk 

• 1 tbsp honey (adjust to taste) 

• ½ tsp ground cinnamon 

• ¼ tsp nutmeg 

• Salt and pepper to taste 

• Garnish: 

Instructions 

1. Roast the squash:

Preheat oven or air fryer to 400°F. Toss cubed squash with olive oil, salt, and pepper, then roast for 25–30 minutes until caramelized and tender.  

2. Sauté aromatics: 

In a large pot, heat olive oil or butter over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and apple; cook another 2 minutes. 

3. Simmer: 

Add roasted squash, broth, cinnamon, nutmeg, salt, and pepper. Bring to a simmer and cook 10–15 minutes, until everything is very tender. 

4. Blend: 

Using an immersion blender (or carefully in batches in a blender), puree the soup until silky smooth. 

5. Finish: 

Stir in honey and coconut milk. Taste and adjust seasoning — add more honey for sweetness or cayenne for a hint of warmth. 

6. Serve: 

Ladle into bowls and garnish with pumpkin seeds, dried cranberries and feta cheese.  

The Garnish is an area to customize with other toppings you like, cream, crispy pancetta, bacon, fresh herbs or a nice sprinkle of a kale that was sautéed first with garlic and oil.