Dumpling Squash and Apple Soup
Ingredients:
3 dumpling squash
2 cloves of elephant garlic in skin
olive oil
salt
pepper
1 yellow onion, chopped
4 apples, peeled and chopped
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon turmeric
1/2 cup water, plus additional if needed
1/4 cup of almond milk
1 can chicken broth
6 slices bacon, cooked until crisp, then crumbled
Instrcutions:
Preheat oven to 375 degrees F. Using a sharp knife, carefully cut dumpling squashes in half and scoop out seeds. Place squashes and elephant garlic on a baking pan. Drizzle everything with olive oil and season with salt and pepper. Transfer to oven. Roast squash and garlic for 60 minutes or until squash becomes soft enough to poke all the way through with a fork. Take the pan out and let it cool for 10-20 minutes. When the squash is cool, remove the flesh from the skin and place in a bowl.
Next, melt 2 Tbsp of butter in a large pan over medium heat. Add onions and cook until translucent. Then add the apple, season with salt, pepper, cumin, paprika, and turmeric, and let the apples sweat for 2 minutes. Cover the apples with water and bring the mixture to a boil. Once it is boiling, turn the heat down and simmer for 15 minutes or until the apples are soft. Let the mixture cool for 10 minutes.
Once everything is cool enough to work with, place the dumping squash, garlic (removed from skin), apple mixture, chicken broth, and almond mixture in a high speed blender, and slowly blend. Add water until you arrive at the right consistency for your liking. If all the ingredients cannot fit in your blender, blend the squash, garlic, chicken broth, almond milk, and some water first, then blend the apple mixture, and add them together. Reheat the soup in a crock-pot or large pan on the burner for 30 minutes, adding seasoning if needed. Serve in bowls with crispy bacon on top. Enjoy!
