Roasted Squash & Apple Soup
Roasted Squash & Apple Soup

Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, roasted squash & apple soup. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.

Roasted Squash & Apple Soup is one of the most favored of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Roasted Squash & Apple Soup is something which I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. 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:
  1. Get 1 1/2 lb butternut squash, peeled, seeded and cut into 1-inch cubes
  2. Take 3 tbsp olive oil, divided
  3. Take 1 tbsp sugar
  4. Prepare 1 medium onion, diced
  5. Prepare 1 clove garlic, minced
  6. Make ready 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
  7. Prepare 1 tbsp fresh thyme
  8. Get 1 quart low-sodium chicken or veggie broth
  9. Make ready 1 tsp salt
  10. Get 1 Freshly ground black pepper
  11. Prepare 1/2 cup toasted pumpkin seeds

Season with salt and black pepper. Arrange coated butternut squash on a baking tray. EatingWell 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.

Steps to make Roasted Squash & Apple Soup:
  1. 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.
  2. 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.
  3. 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.
  4. Divide between bowls and garnish with thinly sliced apple, pepper and pumpkin seeds.

Spread squash and zucchini pieces evenly on prepared rack. Trim the ends from the squash, and cut each squash in half lengthwise. Place the pieces into a roasting tray. Put the spices into a pestle and mortar and pound them up with a pinch of salt. Scrape them into the tray over the squash, add the garlic, rosemary, bacon and olive oil.

So that is going to wrap it up with this special food roasted squash & apple soup recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!