1 med Kabocha squash, cut into uniform chunks.1-2 shallots, chopped and sautéed1 apple, chopped and sautéedVegetable stock (adjust quantity for consistency of choice and size of squash).Olive oil for roasting and sautéingSea saltFresh ground pepper
Toss squash with olive oil and roast at 425 F until tender and edges caramelize.
Sautée shallot in olive oil (careful not to let it smoke) until translucent, add apple and continue until tender.
Place all ingredients in a high speed blender and purée until creamy smooth.
Adjust liquid as desired, season with s&p.
Add to large soup pot and bring to a simmer to allow flavors to come together. Enjoy!