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Before you jump to Roasted Squash & Apple Soup recipe, you may want to read this short interesting healthy tips about Quite A Lot Of You Might Not Understand This But Coconut Oil Can Have Great Health Advantages To It.
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We hope you got insight from reading it, now let’s go back to roasted squash & apple soup recipe. You can cook roasted squash & apple soup using 11 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to prepare Roasted Squash & Apple Soup:
- You need 1 1/2 lb butternut squash, peeled, seeded and cut into 1-inch cubes
- Prepare 3 tbsp olive oil, divided
- Use 1 tbsp sugar
- Get 1 medium onion, diced
- Provide 1 clove garlic, minced
- 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
- Prepare 1 tbsp fresh thyme
- Get 1 quart low-sodium chicken or veggie broth
- Take 1 tsp salt
- Use 1 Freshly ground black pepper
- Use 1/2 cup toasted pumpkin seeds
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.
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