Step 1

For the soup, preheat oven to 400F, and line a large baking sheet with parchment paper or a silicone mat. Place cabbage, tomatoes, red onion, bell peppers, apple, squash, and garlic onto baking sheet, drizzle with oil and toss to evenly coat.

Step 2

Roast for 30 minutes, stirring veggies around halfway through. Once tender, with lightly-browned edges, transfer baking sheet contents to a large soup pot. Add 4 cups of vegetable broth to pot, and bring to a boil over medium-high heat. Once boiling, adjust heat to medium-low, cover with lid and simmer for 15 minutes.

Step 3

Next, in a blender or food processor, carefully puree roughly 1/2 of the fruits/veggies. You can also use an immersion blender, though it may take longer, and not be as smooth.

Step 4

Return pureed mixture to the pot, and stir in paprika, marjoram, and lemon juice. Simmer for 5 minutes, while prepping squash seeds. After 5 minutes, season with salt and pepper, to taste.

Step 5

For the toasted squash seeds, warm oil in a small pan over medium heat. Once hot, add squash seeds to pan and toast them until golden brown, stirring occasionally, for 3-5 minutes. In the last minute, add garlic lemon salt, and stir to coat seeds evenly.

Step 6

Once ready to serve soup, garnish each bowl with a dollop of non-dairy sour cream or plain yogurt, fresh dill,  and 1 tablespoon toasted squash seeds.