Roasted Squash & Apple Soup
Roasted Squash & Apple Soup

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, roasted squash & apple soup. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Roasted Squash & Apple Soup is one of the most well liked of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Roasted Squash & Apple Soup is something that I have loved my whole life.

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. Arrange the squash in one layer and.

To get started with this recipe, we have to 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. Take 1 1/2 lb butternut squash, peeled, seeded and cut into 1-inch cubes
  2. Get 3 tbsp olive oil, divided
  3. Prepare 1 tbsp sugar
  4. Get 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. Make ready 1 tbsp fresh thyme
  8. Prepare 1 quart low-sodium chicken or veggie broth
  9. Take 1 tsp salt
  10. Make ready 1 Freshly ground black pepper
  11. Take 1/2 cup toasted pumpkin seeds

In a medium bowl combineyellow squash, olive oil, garlic powder, salt and pepper andtoss to mix. Place on kitchen sheet pan and drizzle with olive oil. Sprinkle with salt and black pepper. Cut the squash in half lengthwise and scrape out the seeds.

Instructions 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.

Sprinkle with salt and black pepper. Cut the squash in half lengthwise and scrape out the seeds. About this Roasted Butternut Squash Recipe. This roasted butternut squash recipe is ballgown-worthy flavor for yoga pants level of effort. It starts like any other roasted vegetable recipe—olive oil, salt, and pepper—but the simple additions of cinnamon, maple syrup, and fresh rosemary elevate it and give it a festive flair that you'll be.

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