FEATURE: Turban Squash and White Pumpkin Soup

One of our favorite ways to responsibly use decorative pumpkins and squashes from autumn season!

TURBAN SQUASH AND WHITE PUMPKIN SOUP

Ingredients:

• equivalent of one medium turban squash and one baby white pumpkin
• 1 cup cashew milk (or whole milk)
• 1/2 cup sour cream
• 1 tsp minced garlic
• basil and thyme to taste
• salt and pepper to taste

Directions:

1. Preheat oven to 400ºF
2. Cut pumpkin and squash in half, fill large, oven-safe dish with 1/2 inch of water and place pumpkin/squash face-down in the dish 
3. Cook for 45 min or until tops are browned, remove dish from oven and place pumpkin/squash on a cooling rack or cutting board to cool (out of the hot water)
4. Use an ice cream scoop or large spoon to scoop pumpkin/squash from the skins and place the meat into a blender or food processor
5. Add milk, sour cream, garlic and spices and blend — add more milk to achieve desired consistency
6. Scoop into bowls, garnish with dried cranberries, walnuts and/or pumpkin seeds and enjoy!