Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, roasted squash & apple soup. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Season with salt and black pepper. Watch how to make this recipe. Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well.
Roasted Squash & Apple Soup is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Roasted Squash & Apple Soup is something which I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can cook roasted squash & apple soup using 11 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Roasted Squash & Apple Soup:
- Prepare 1 1/2 lb butternut squash, peeled, seeded and cut into 1-inch cubes
- Take 3 tbsp olive oil, divided
- Make ready 1 tbsp sugar
- Take 1 medium onion, diced
- Make ready 1 clove garlic, minced
- Prepare 2 tart apples such as Granny Smith or Pink Lady, peeled, cored and cut into 1-inch cubes, plus 1 small apple for optional garnish
- Make ready 1 tbsp fresh thyme
- Get 1 quart low-sodium chicken or veggie broth
- Take 1 tsp salt
- Make ready 1 Freshly ground black pepper
- Get 1/2 cup toasted pumpkin seeds
Once your skin-on butternut squash has cooked, the skin should peel away with relative ease. Winter squash becomes tender and sweeter when roasted–a delicious side for a holiday dinner. Look for interesting squash like kabocha or hubbard at your farmers' market and try them in this recipe. Place on kitchen sheet pan and drizzle with olive oil.
Instructions to make Roasted Squash & Apple Soup:
- Preheat oven to 400°F. Toss cubed squash with 1 Tbsp olive oil and sugar and spread out in a single layer on a sheet pan. Roast for 20–30 minutes or until tender and beginning to brown, gently stirring halfway through roasting. Set aside.
- In a medium pot, heat 2 Tbsp olive oil over medium high heat. Add onion and garlic and sauté 4–6 minutes or until softened. Add apples and thyme and sauté 5 minutes more. Add broth and 1 cup water and bring to a boil. Reduce to a simmer and cook 10–15 minutes or until apples are tender. Stir in roasted squash to combine.
- Puree soup in batches in a food processor or blender until very smooth. If soup is too thick, add additional water until desired consistency is reached. Return to pan and season with sugar and salt.
- Divide between bowls and garnish with thinly sliced apple, pepper and pumpkin seeds.
Sprinkle with salt and black pepper. Line a baking sheet with parchment paper or aluminum foil. Cut the squash in half lengthwise and scrape out the seeds. Or to freeze diced cooked butternut squash, spread it out on a parchment-covered baking sheet in an even layer (no overlapping). This roasted squash recipe is simple and takes minimal ingredients.
So that is going to wrap it up with this exceptional food roasted squash & apple soup recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!