Step-by-Step Guide to Prepare Any-night-of-the-week Roasted Squash & Apple Soup
Hello everybody, it's John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, Recipe of Any-night-of-the-week Roasted Squash & Apple Soup. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Roasted Squash & Apple Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Roasted Squash & Apple Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Roasted Squash & Apple Soup is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Roasted Squash & Apple Soup estimated approx 10 mins.
To get started with this particular recipe, we must first prepare a few components. You can have Roasted Squash & Apple Soup using 11 ingredients and 4 steps. Here is how you cook that.
Ingredients and spices that need to be Prepare to make Roasted Squash & Apple Soup:
- 1 1/2 lb butternut squash, peeled, seeded and cut into 1-inch cubes
- 3 tbsp olive oil, divided
- 1 tbsp sugar
- 1 medium onion, diced
- 1 clove garlic, minced
- 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
- 1 tbsp fresh thyme
- 1 quart low-sodium chicken or veggie broth
- 1 tsp salt
- 1 Freshly ground black pepper
- 1/2 cup toasted pumpkin seeds
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.
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