Hey everyone, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, roasted squash & apple soup. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Roasted Squash & Apple Soup is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Roasted Squash & Apple Soup is something that I’ve loved my whole life. They are fine and they look wonderful.
Browse best-sellers, new releases, editor picks and the best deals in books 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.
To begin with this recipe, we must first prepare a few ingredients. You can have roasted squash & apple soup using 11 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Roasted Squash & Apple Soup:
- Make ready 1 1/2 lb butternut squash, peeled, seeded and cut into 1-inch cubes
- Make ready 3 tbsp olive oil, divided
- Make ready 1 tbsp sugar
- Make ready 1 medium onion, diced
- Prepare 1 clove garlic, minced
- 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
- Prepare 1 tbsp fresh thyme
- Take 1 quart low-sodium chicken or veggie broth
- Get 1 tsp salt
- Get 1 Freshly ground black pepper
- Get 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:
- 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.
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 is going to wrap it up for this special food roasted squash & apple soup recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
