Roasted Squash & Apple Soup
Roasted Squash & Apple Soup

Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to make a special dish, roasted squash & apple soup. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Roasted Squash & Apple Soup is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Roasted Squash & Apple Soup is something which I’ve loved my entire life. They are nice and they look fantastic.

Place the squash in a roasting tin, cut-sides up. Drizzle over the olive oil and dot with the butter. Season, to taste, with salt and freshly ground black pepper, then scatter over the thyme leaves. Roasted squash, stirred through a rich risotto makes for a super-satisfying family dinner.

To begin with this 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. Make ready 3 tbsp olive oil, divided
  3. Prepare 1 tbsp sugar
  4. Prepare 1 medium onion, diced
  5. Take 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. Take 1 tbsp fresh thyme
  8. Take 1 quart low-sodium chicken or veggie broth
  9. Make ready 1 tsp salt
  10. Get 1 Freshly ground black pepper
  11. Get 1/2 cup toasted pumpkin seeds

Place the squash in one layer in a roasting tray and season lightly with salt and pepper. Remove the cinnamon and tuck in! You can use it for roasted acorn squash, roasted butternut squash, or really, to roast any type of squash. One thing to keep in mind when you are roasting one of the bigger squash is to make sure all our pieces of squash are the same size.

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.

You can use it for roasted acorn squash, roasted butternut squash, or really, to roast any type of squash. One thing to keep in mind when you are roasting one of the bigger squash is to make sure all our pieces of squash are the same size. You can use a sharp knife to cut them into evenly sized pieces. Squash recipes Squashes, pumpkins and gourds belong to the same family as cucumbers, melons, marrows and courgettes. There is an amazing variety of sizes, shapes and colours, and although most are.

So that is going to wrap this up for this exceptional food roasted squash & apple soup recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!