Roasted Squash & Apple Soup
Roasted Squash & Apple Soup

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, roasted squash & apple soup. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Browse new releases, best sellers or classics & Find your next favourite book Place the squash in a roasting tin, cut-sides up. Drizzle over the olive oil and dot with the butter. Season, to taste, with salt and freshly ground black pepper, then scatter over the thyme leaves.

Roasted Squash & Apple Soup is one of the most well liked of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Roasted Squash & Apple Soup is something which I have loved my entire life.

To begin with this recipe, we have to 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:
  1. Prepare 1 1/2 lb butternut squash, peeled, seeded and cut into 1-inch cubes
  2. Get 3 tbsp olive oil, divided
  3. Get 1 tbsp sugar
  4. Get 1 medium onion, diced
  5. Prepare 1 clove garlic, minced
  6. Make ready 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. Take 1 tbsp fresh thyme
  8. Take 1 quart low-sodium chicken or veggie broth
  9. Take 1 tsp salt
  10. Take 1 Freshly ground black pepper
  11. Make ready 1/2 cup toasted pumpkin seeds

Remove the cinnamon and tuck in! Spread evenly on a large baking sheet. It's a great addition to risottos and soups, is brilliant stuffed into ravioli, perfect for enhancing curries, or roasting whole as an impressive centrepiece. Explore our collection of butternut squash recipes and find your favourite way to eat it.

Steps 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.

The start of Autumn in the UK is signalled every year by an amazing variety of squashes, in myriad colours and sizes. Most of us know our way around a butternut squash or a common halloween pumpkin, but there are tonnes of other varieties, all with different textures and flavour profiles. Squash recipes Squashes, pumpkins and gourds belong to the same family as cucumbers, melons, marrows and courgettes. There is an amazing variety of sizes, shapes and colours, and although most are. Slice the squash lengthways down the middle, deseed and then dice into even chunks.

So that’s going to wrap this up with this special food roasted squash & apple soup recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!