Easiest Way to Make Quick Roasted Squash & Apple Soup

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, roasted squash & apple soup. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Roasted Squash & Apple Soup is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Roasted Squash & Apple Soup is something which I have loved my entire life.

Season with salt and black pepper. Watch how to make this recipe. Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and.

To get started with this particular recipe, we must prepare a few ingredients. You can cook 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:

1. Get 1 1/2 lb butternut squash, peeled, seeded and cut into 1-inch cubes
2. Get 3 tbsp olive oil, divided
3. Make ready 1 tbsp sugar
4. Take 1 medium onion, diced
5. Take 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. Make ready 1 tbsp fresh thyme
8. Prepare 1 quart low-sodium chicken or veggie broth
9. Prepare 1 tsp salt
10. Make ready 1 Freshly ground black pepper
11. Make ready 1/2 cup toasted pumpkin seeds

Maybe you start by removing the skin. There are many approaches, and many add extra time and work. Luckily, the best way to roast butternut squash might be the simplest. Place on kitchen sheet pan and drizzle with olive oil.

Instructions 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.

Luckily, the best way to roast butternut squash might be the simplest. Place on kitchen sheet pan and drizzle with olive oil. Sprinkle with salt and black pepper. Or to freeze diced cooked butternut squash, spread it out on a parchment-covered baking sheet in an even layer (no overlapping). Cut the squash in half lengthwise and scrape out the seeds.

So that is going to wrap it up for this special food roasted squash & apple soup recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!