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1
Preheat your oven to 350 degrees
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2
Prepare all vegetables as listed above. Save fennel fronds and squash seeds for garnish.
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3
Prepare spice rub. Mix well all smoked paprika, cumin, cinnamon, 2 teaspoons salt, 1 teaspoon pepper, and olive oil.
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4
Generously apply 3/4 spice rub to all fruits and vegetables on a baking sheet.
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5
Place fruit and squash flesh side down, hiding the bay leaves and shallots where the seeds have been carved out.
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6
Bake for about an hour, until everything is fork tender. Do not worry about the difference of ingredients, The longer the better for the softer guys to caramalize
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7
With everything baking prepare seeds for garnish. Check out that part below
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8
When everything is tender, prepare to blend smooth. Grab your vegetable stock and blend with your roasted vegetables and fruit minus the orange. Make sure to get all the good juice left on your roasting pan. Working in batches is very important. As you blend your volume will increase. Take your time.
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9
When everything is blended well combine batches in a pot to keep warm and season. Add in the apple cider vinegar and squeeze in the juice of your roasted halved orange, check your salt and pepper balance, use the remainder s&p plus or minus to your taste.
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10
Sweet, your done! Keep warm for serving. Checks those seeds, I am sure they are done!
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11
Turn your oven down to 275 degrees
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12
Wash the squash seeds and pat dry
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13
Mix spice rub with seeds and bake on parchment paper in the oven about 10-15 minutes. Crispy not burnt. Then cool while you plate.
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14
Ladle your soup into bowls, add the smoked paprika, a few toasted seeds, sprig of fennel, a circle drizzle of finishing olive oil, and the S&P
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15
Watch the faces of pure enjoyment and enjoy!
