Hey everyone, it’s Clark, I hope you are having an amazing day. Today I’m gonna show you a way to make a special dish, Roasted Squash & Apple Soup. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.
Roasted Squash & Apple Soup Recipe.
You can cook Roasted Squash & Apple Soup using 11 ingredients and 4 steps. Here is how you cook that.
Ingredients of Roasted Squash & Apple Soup
Make ready 1 1/2 lb of butternut squash, peeled, seeded and cut into 1-inch cubes.
Prepare 3 tbsp of olive oil, divided.
You need 1 tbsp of sugar.
You need 1 medium of onion, diced.
Make ready 1 clove of garlic, minced.
It’s 2 of 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 of fresh thyme.
It’s 1 quart of low-sodium chicken or veggie broth.
Take 1 tsp of salt.
You need 1 of Freshly ground black pepper.
Prepare 1/2 cup of toasted pumpkin seeds.
Roasted Squash & Apple Soup instructions
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..
