Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, roasted squash & apple soup. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. 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 favored of recent trending meals in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Roasted Squash & Apple Soup is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. 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:
- Get 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
- Make ready 1 clove garlic, minced
- Take 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
- Make ready 1 tbsp fresh thyme
- Make ready 1 quart low-sodium chicken or veggie broth
- Take 1 tsp salt
- Make ready 1 Freshly ground black pepper
- Prepare 1/2 cup toasted pumpkin seeds
Remove the cinnamon and tuck in! Spread evenly on a large baking sheet. There is an amazing variety of sizes, shapes and colours, and although most are. Butternut squash is sweet, nutty and can be used for all sorts of dishes.
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.
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. 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. Slice the squash lengthways down the middle, deseed and then dice into even chunks.
So that is going to wrap this up for this exceptional food roasted squash & apple soup recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
