Roasted Squash & Apple Soup
Roasted Squash & Apple Soup

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, roasted squash & apple soup. It is one of my favorites. This time, I will make it a bit unique. This will be really 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 current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Roasted Squash & Apple Soup is something that I have loved my whole life.

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

This Oven Roasted Squash recipe is such a simple yet scrumptious side dish! 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.

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.

So it's easy to see why. Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. In a bowl, combine the oil, basil, oregano, garlic, salt and pepper and stir to combine. Add the sliced squash to the bowl and toss, ensuring rounds are evenly coated. Rotate the squash a quarter turn again and repeat process.

So that is going to wrap it up with this exceptional food roasted squash & apple soup recipe. Thanks so much for reading. I’m confident that you can 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, colleague and friends. Thank you for reading. Go on get cooking!