Roasted Squash & Apple Soup
Roasted Squash & Apple Soup

Hey everyone, 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 food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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Roasted Squash & Apple Soup is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They are fine and they look fantastic. Roasted Squash & Apple Soup is something that I have loved my entire life.

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

Arrange coated butternut squash on a baking tray. Place the squash in one layer in a roasting tray and season lightly with salt and pepper. Remove the cinnamon and tuck in! Spread evenly on a large baking sheet.

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.

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. 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.

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