Ingredients

How to make it

  • Preheat oven to 375 degrees F
  • Prepare vegetables and coat with Canola oil
  • Place on foil lined cookie sheet
  • Place the herbs evenly over the squash
  • Place the raisins in the seed cavity of the squash.
  • Sprinkle with the sea salt
  • Roast uncovered for 80 minutes until the squash is soft and starts to brown
  • Let cool then transfer all the ingredients to a food processor , add the water in a stream and process until smooth.
  • Transfer to a pot and heat on medium heat add the ginger a teaspoon at a time until you like it.
  • Note * no brown sugar is needed the natural sugar from the caramelized Apple, and caramelized vegetables make it sweet enough.
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Reviews & Comments 7

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    " It was excellent "
    sunflower48386 ate it and said...
    Love the soup. I make a version of my own, often. And have even made it over a campfire.
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  • conner909 5 years ago
    Trig, only 6 oz. of water?
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    " It was excellent "
    jett2whit ate it and said...
    Yummy! sounds very comforting too. Thanks for sharing.
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    " It was excellent "
    minitindel ate it and said...
    wow !!!what a great combo of flavors i bet this is very tasty indeed.......nice post there...... thank you high 5
    Was this review helpful? Yes Flag
    " It was excellent "
    uk2nyc ate it and said...
    sounds great! thanks for the recipe.. i love soups
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    " It was excellent "
    invisiblechef ate it and said...
    Great way to get my son to eat up his onions, amazing wonderful delicious post, thanks so much.

    Marie
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  • jenniferbyrdez 6 years ago
    I don't care for "liquid" soups-just me. Sounds lovely-I would just cut the veggies up, throw in a litte hot chicken broth and eat it that way. Thanks.
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