Ingredients:

  • 2 medium coquina squash, halved and seeds removed
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • ½ teaspoon ground cinnamon
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 1 tablespoon fresh sage, chopped
  • 1 tablespoon maple syrup, optional for sweetness
  • Additional salt and pepper, to taste
  • Toasted pumpkin seeds, for topping, optional

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Halve coquina squash, remove seeds, and place cut side up on a baking sheet. Drizzle with olive oil and season with salt and pepper.
  3. Roast in the oven for 30-40 minutes until tender (check by piercing with a fork).
  4. In a large pot, melt butter over medium heat. Add chopped onions; cook until caramelized (about 15 minutes), stirring occasionally.
  5. Stir in minced garlic, thyme, and cinnamon; cook for an additional minute.
  6. Once squash is roasted, scoop flesh into the pot. Add vegetable broth; bring to a simmer and cook for 10 minutes.
  7. Use an immersion blender to puree until smooth (or transfer in batches to a countertop blender).
  8. Taste and season with additional salt, pepper, and maple syrup if desired.
  9. Ladle soup into bowls and garnish with toasted pumpkin seeds and fresh sage, if desired.