Roasted Spaghetti Squash and Kohlrabi Soup

Trying a new soup recipe and using up things from our Seton Harvest partial share.  This recipe is from http://www.theintentionalminimalist.com/2013/10/roasted-spaghetti-squash-and-kohlrabi.html.  I'm hoping it will help get rid of this cold I seem to be coming down with.

INGREDIENTS

1 spaghetti squash (yields about 4 cups)

1 cup kohlrabi, peeled and chopped

1 medium onion, peeled and chopped (about 1 cup)

2 Tbsp Extra virgin olive oil

1 medium apple, peeled, cored, and chopped (about 1 cup)

2 Tbsp pure maple syrup, plus some for drizzling on soup

1/4 tsp Garam masala 

Salt

COOKING INSTRUCTIONS

Preheat oven to 400 degrees F.  Cut spaghetti squash in half lengthwise.  Place squash halves cut side down in a glass baking dish with 1/2 inch water.  Baked, covered, about 30 minutes.  Flip squash halves and bake, uncovered, an additional 10-15 minutes.  Remove from oven and let cool 10 minutes.  Remove seeds.  Scoop out spaghetti squash and set aside.

In a large metal soup pot, add 1 cup chopped onion,1 cup chopped kohlrabi, 2 Tbsp olive oil, 1/8 tsp salt.  Cook over medium heat 10 minutes.  Add chopped apple, spaghetti squash, and 1 cup water.  Stir, cover, and cook 10 minutes.  Add 3 cups water, 2 Tbsp pure maple syrup, 1/4 tsp Garam masala, 1/4 tsp salt and bring to boil.  Reduce heat to medium low, cover, and cook 20 minutes.  Remove from heat.

Blend.  This can be done in soup pot using emersion blender or handheld blender, or in batches in free-standing blender.  Serve with small swirl of maple syrup or plain.