Dive into a cozy bowl of this sweet and smoky soup, where roasted acorn squash, crisp Fuji apples, and carrots mingle in a velvety blend. Our Chipotle Salt adds a playful kick, while our Roasted Walnut Oil brings a nutty richness. Topped with tangy goat cheese, crunchy pepitas, and a splash of our Espresso Balsamic, it’s a fall favorite that’s both comforting and exciting!

I N G R E D I E N T S :

• 4 large carrots, peeled & chopped
• 1 medium white onion, diced
• 3 Fuji apples; peeled, cored, and cut into chunks (save a couple slices for garnish at end)
• 1 cup apple juice
• 2 cups chicken stock
• 1 tsp Grind Spice Co Chipotle Salt
• ¼ tsp ground black pepper
• 1 small acorn squash, seeds removed and cut into wedges
•  3 Tbsp Rocky Mountain Olive Oil Roasted Walnut Oil
• 1 cup cream (optional)
• Rocky Mountain Olive Oil Espresso Balsamic Vinegar (for drizzling)
• fresh goat cheese
• pepitas

I N S T R U C T I O N S :

1. Preheat oven to 375℉. On a sheet tray, coat squash in 2 tablespoons of Roasted Walnut Oil and sprinkle with Chipotle Salt. Roast in oven for about 30 minutes, or until soft.
2. Once squash has cooled, remove skin and cut into cubes and add it, along with all ingredients except for pepitas and goat cheese to a large pot. Let soup mixture simmer for about an hour, or until carrots are soft.
3. Using a handheld immersion blender or food processor, puree sup mixture. Then add remaining tablespoon of Roasted Walnut Oil and mix. (*For a creamier soup, slowly drizzle cream in while blending.)
4. Serve into bowls. Top with goat cheese, pepitas, chopped apples and a drizzle of Espresso Balsamic Vinegar.