Check Out Our

Delicious Recipes

Recipe

Product was successfully added to your shopping cart.
  • Fall
  • 1 hr 40 mins
  • Serves 4

Rate this Recipe

Recipe Products

Butternut Squash Seed Oil

Pick A Size:

Espresso Balsamic Vinegar

Pick A Size :

Himalayan Pink Sea Salt

Size:

Butternut Squash Oil & Espresso Balsamic

Pick A Size:

Apple Squash Soup

Apple Squash Soup with Chèvre & Pepitas. Going into the colder months, cozy up to this delicious Fall soup to stay warm!

Ingredients

  • 4-5 large carrots, peeled & chopped
  • 1 medium Vidalia onion, diced
  • 3 Macintosh or Fuji apples; peeled, cored & cut into chunks (save a couple slices for garnish at end)
  • 1C apple cider (you can also use apple juice)
  • 2C chicken stock
  • 1t SOOC Himalayan Pink Sea Salt
  • ¼ t ground black pepper
  • 1 small kabocha squash, seeds removed & cut into wedges
  • 2T + 1t SOOC Butternut Squash Seed Oil
  • 1C cream (optional)
  • 2t SOOC Espresso Balsamic Vinegar
  • fresh goat cheese
  • pumpkin seeds for garnish

Directions

  • 1. Preheat oven to 375℉
  • 2. On a sheet tray, coat squash in Butternut Squash Seed Oil & sprinkle with Himalayan Pink Sea Salt. Roast in oven for about 30 minutes, or until soft.
  • 3. In a dutch oven over medium heat, toss all ingredients in, up to & including the black pepper. Bring to a boil, then reduce to a simmer.
  • 4. Once squash has cooled, remove skin & cut into cubes. Add to dutch oven.
  • 5. Let soup simmer for about an hour, or until carrots are soft.
  • 6. Using a handheld immersion blender or food processor, puree. Then add 1t SOOC Butternut Squash Seed Oil & mix. (*For a creamier soup, slowly drizzle cream in while blending.)
  • 7. Serve into bowls. Top with goat cheese & pepitas or chopped apples; finish with a drizzle of SOOC Espresso Balsamic Vinegar & pepper.

Write Your Own Review

Apple Squash Soup

  • Fall
  • 1 hr 40 mins
  • Serves 4

Apple Squash Soup with Chèvre & Pepitas. Going into the colder months, cozy up to this delicious Fall soup to stay warm!

Ingredients

  • 4-5 large carrots, peeled & chopped
  • 1 medium Vidalia onion, diced
  • 3 Macintosh or Fuji apples; peeled, cored & cut into chunks (save a couple slices for garnish at end)
  • 1C apple cider (you can also use apple juice)
  • 2C chicken stock
  • 1t SOOC Himalayan Pink Sea Salt
  • ¼ t ground black pepper
  • 1 small kabocha squash, seeds removed & cut into wedges
  • 2T + 1t SOOC Butternut Squash Seed Oil
  • 1C cream (optional)
  • 2t SOOC Espresso Balsamic Vinegar
  • fresh goat cheese
  • pumpkin seeds for garnish

Directions

  • 1. Preheat oven to 375℉
  • 2. On a sheet tray, coat squash in Butternut Squash Seed Oil & sprinkle with Himalayan Pink Sea Salt. Roast in oven for about 30 minutes, or until soft.
  • 3. In a dutch oven over medium heat, toss all ingredients in, up to & including the black pepper. Bring to a boil, then reduce to a simmer.
  • 4. Once squash has cooled, remove skin & cut into cubes. Add to dutch oven.
  • 5. Let soup simmer for about an hour, or until carrots are soft.
  • 6. Using a handheld immersion blender or food processor, puree. Then add 1t SOOC Butternut Squash Seed Oil & mix. (*For a creamier soup, slowly drizzle cream in while blending.)
  • 7. Serve into bowls. Top with goat cheese & pepitas or chopped apples; finish with a drizzle of SOOC Espresso Balsamic Vinegar & pepper.