Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, roasted squash & apple soup. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Roasted butternut squash with garlic is a quick and easy side dish ready in less than an hour for a weeknight or a holiday gathering. Trim the ends from the squash, and cut each squash in half lengthwise. Toss the squash with olive oil and garlic in a bowl; place into a shallow baking dish.
Roasted Squash & Apple Soup is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Roasted Squash & Apple Soup is something which I’ve loved my entire life.
To get started with this recipe, we must first 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:
- Make ready butternut squash, peeled, seeded and cut into 1-inch cubes
- Get olive oil, divided
- Make ready sugar
- Prepare onion, diced
- Make ready garlic, minced
- Make ready tart apples such as Granny Smith or Pink Lady, peeled, cored and cut into 1-inch cubes, plus 1 small apple for optional garnish
- Get fresh thyme
- Make ready low-sodium chicken or veggie broth
- Take salt
- Take Freshly ground black pepper
- Make ready toasted pumpkin seeds
Toss it with a little olive oil, season it to taste an roast while you are. Rotate the squash a quarter turn again and repeat process. Repeat process until all squash and zucchini are cut. This Oven Roasted Squash recipe is such a simple yet scrumptious side dish!
Steps 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.
It's an easy way to cook squash and brings out so much flavor! I love those summers when we have a huge bounty of squash from our garden. It's always a battle between the deer, rabbits, birds and me to see who can enjoy more of the squash. So it's easy to see why. Look for interesting squash like kabocha or hubbard at your farmers' market and try them in this recipe.
So that is going to wrap this up with this exceptional food roasted squash & apple soup recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
