Moroccan Kabocha Squash Soup | Club House for Chefs

Ingredients

• Serves 4
• 1 each Small Kabocha squash (about 1.5 lb) halved and seeded
• 1 tsps Club House ® Pepper, Black Cracked
• 1/4 cup Canola oil
• 4 cups Chicken broth
• 1 tbsps Sherry vinegar
• 1/4 cup Date syrup
• 1 tsps
• 1/4 cup Flat leaf parsley, roughly chopped
• 1/4 cup Marcona Almonds, roasted, salted and crushed
• 2 each Garlic cloves, chopped
• 2 each Carrots, medium and chopped
• 2 stalk Celery, chopped
• 1 each Yellow onion, small and chopped
• 2 tsps Club House ® Cumin, Ground
• 1/2 tbsps Club House Garlic Salt divided in two
• 1/2 tsps
• 1/2 tsps Red Chile flakes