INGREDIENTS

  • 2T Sunflower Oil from Market Provisions                                       
  • ½ Large Onion, Yellow, Chopped from William’s Garden                       
  • 4 Garlic Cloves, Sliced                               
  • 1 Small Piece Fresh Ginger, Peeled + Sliced              
  • ½ Stalk Fresh Lemongrass from Skye Farms                                 
  • 2 Medium Apples, Peeled + Chopped from The Shed                  
  • ½ t Red Pepper Flakes                                 
  • ½ t Turmeric, Powder or Fresh                     
  • 1 Large Butternut Squash, Halved & Roasted from The Shed       
  • 4 Cups Vegetable Stock                                    
  • 1 Can Coconut cream, Unsweetened               
  • TT Sea Salt                     

FOR THE SPICED NUTS: 

  • 1 Cup Mixed Nuts from Market Provisions                                          
  • ½ T Sunflower oil                                        
  • ½ t Sea Salt from Market Provisions                                                  
  • ½ t Fresh Cracked Black Pepper from Market Provisions                    
  • ½ t Cumin, Ground or Powder                     
  • ½ t Garlic, Ground or Powder                      
  • ½ t Onion, Ground or Powder                     
  • ½ t Paprika, Ground or Powder                   

 
FOR THE GARNISH:

  • Chives, Chopped, as Needed

                            

INSTRUCTIONS

STEP 1
Heat a large saucepan or stock pot over medium-high heat.  Add the sunflower oil and allow to heat through. Add the red pepper flakes, chopped yellow onions, garlic cloves, fresh sliced ginger, and turmeric to the pan and cook until tender and fragrant. 
STEP 2
Add the roasted butternut squash to the pan and stir until incorporated.  Add the coconut cream and vegetable stock and stir until incorporated.  Over high heat, bring the soup to a boil.  Once boiling, turn the heat to medium-low and cook until reduced by one-third or to desired thickness.
STEP 3 
While the soup is reducing, pre-heat oven to 325°F.  Coat the walnuts with sunflower oil and season with sea salt, fresh cracked black pepper, ground cumin, garlic, onion, and paprika.  
STEP 4 
Toast the seasoned walnuts in the oven until golden brown, about 10-15 minutes. 
STEP 5 
Allow the soup to cool slightly then carefully add to a blender and blend until smooth.  If desired, strain through a chinos or fine mesh strainer.  
STEP 6
Garnish the soup with chopped spiced walnuts and chopped chives and coconut cream if desired. 

Credit: Chef Michelle Tribble