Roasted Squash & Apple Soup
Roasted Squash & Apple Soup

Hello everybody, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, roasted squash & apple soup. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. 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 is simple, it is fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Roasted Squash & Apple Soup is something that I have loved my entire life.

Learn how to cut a butternut squash (safely!) with this step-by-step tutorial! Plus, how to select a butternut squash and lots of recommendations for butternut squash recipes. This Roasted Acorn Squash is one of my favorite side dishes to make in the fall, and it's one of the Because squash has a natural sweetness to it, I find roasting to be the best method, because it. Roasted summer squash is simple and delicious, it really doesn't get easier than this!

To get started with this recipe, we have to prepare a few components. You can cook roasted squash & apple soup using 11 ingredients and 4 steps. Here is how you can achieve that.

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. Prepare 3 tbsp olive oil, divided
  3. Get 1 tbsp sugar
  4. Prepare 1 medium onion, diced
  5. Make ready 1 clove garlic, minced
  6. Get 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. Get 1 quart low-sodium chicken or veggie broth
  9. Take 1 tsp salt
  10. Take 1 Freshly ground black pepper
  11. Get 1/2 cup toasted pumpkin seeds

The deep orange squash is super versatile and works well as roasted butternut squash soup, as a bacon butternut squash side, or is pretty perfect on its own, simply roasted with olive oil, salt, and. To roast a whole squash, use a sharp knife to make many small, relatively deep incisions all over the squash. These holes will allow hot steam from the inside of the squash to escape as it roasts. Acorn squashes aren't quite as tough and formidable as butternut squashes, but you Once you've split the squash and scooped out the seeds (which you should definitely save for roasting later), then.

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.

These holes will allow hot steam from the inside of the squash to escape as it roasts. Acorn squashes aren't quite as tough and formidable as butternut squashes, but you Once you've split the squash and scooped out the seeds (which you should definitely save for roasting later), then. Acorn squash (Cucurbita pepo), while typically considered a winter squash, is part of the same You can absolutely eat the skin of cooked and roasted acorn squash. After roasting, not just the buttery. A hotter oven will over-brown the squash before it is tender all the way through.

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