Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, roasted squash & apple soup. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Roasted Squash & Apple Soup is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look fantastic. Roasted Squash & Apple Soup is something that I’ve loved my entire life.
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! There's something about roasting vegetables that makes them taste so good.
To begin with this recipe, we have to 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
- Prepare sugar
- Get onion, diced
- Make ready garlic, minced
- Prepare 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
- Get salt
- Make ready Freshly ground black pepper
- Make ready toasted pumpkin seeds
Parmesan Roasted Acorn Squash. this link is to an external site that may or may not meet accessibility guidelines. 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. Drizzle over the olive oil and dot with the butter.
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.
Tips For Making Roasted Butternut Squash. A hotter oven will over-brown the squash before it is. When you prepare spaghetti squash, don't throw away the seeds! You can roast them into a crunchy, healthy snack–just like roasting. Butternut squash is a great paleo-approved carbohydrate to use.
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