Carnival Squash Soup

Carnival Squash Soup
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Carnival Squash Soup
3 medium carnival squash
2 apples
1 white onion
2 oz butter
3 Tbsp olive oil plus a splash
2 tsp nutmeg
1 tbsp cinnamon
Salt and pepper to taste
1 qt Thai seasoned stock
Slice the top off one squash. Make sure the bottom is flat and doesn't lean. Remove the seeds and soak them in some water to remove any fibers. Remove enough squash from the top so that it can be used as your bowl. Season and drizzle with oil and roast at 350 for about 30 -45 minutes. Just until fork tender. Dry the seeds and toast them off in the oven for a few minutes until they have a nice brown color. Season with salt and pepper.
Dice the remaining squash, removing the seeds and top as well. Chop the apples and onions into medium large chunks. Heat a pot and add the butter and olive oil. Followed by the onions and apples. Saute until the onions are fragrant and translucent. Add the squash and saute for another couple of minutes. Season and pour stock over the vegetables. Bring to a boil and then simmer for 45 minutes or until the squash is soft.
Blend the squash and adjust the seasoning if needed. Serve in the roasted squash bowl, top with toasted seeds and a splash of coconut cream.( Optional). As always, please enjoy.