Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, roasted squash & apple soup. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
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. Roasted summer squash is simple and delicious, it really doesn't get easier than this! There's something about roasting vegetables that makes them taste so good.
Roasted Squash & Apple Soup is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Roasted Squash & Apple Soup is something which I have loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can have 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:
- Prepare 1 1/2 lb butternut squash, peeled, seeded and cut into 1-inch cubes
- Make ready 3 tbsp olive oil, divided
- Take 1 tbsp sugar
- Prepare 1 medium onion, diced
- Get 1 clove garlic, minced
- Prepare 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
- Take 1 tbsp fresh thyme
- Make ready 1 quart low-sodium chicken or veggie broth
- Get 1 tsp salt
- Prepare 1 Freshly ground black pepper
- Make ready 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. A hotter oven will over-brown the squash before it is tender all the way through.
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.
These holes will allow hot steam from the inside of the squash to escape as it roasts. A hotter oven will over-brown the squash before it is tender all the way through. That is due to the naturally occurring sugars in the squash. 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. Place the squash in a roasting tin, cut-sides up.
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