Roasted Squash & Apple Soup. Learn how to cut a butternut squash (safely!) with this step-by-step tutorial! Plus, how to select a butternut squash and lots of recommendations for butternut squash recipes. Roasted summer squash is simple and delicious, it really doesn't get easier than this!
You can have Roasted Squash & Apple Soup using 11 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Roasted Squash & Apple Soup
- You need 1 1/2 lb of butternut squash, peeled, seeded and cut into 1-inch cubes.
- You need 3 tbsp of olive oil, divided.
- Prepare 1 tbsp of sugar.
- It’s 1 medium of onion, diced.
- Prepare 1 clove of garlic, minced.
- You need 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.
- Prepare 1 quart of low-sodium chicken or veggie broth.
- Prepare 1 tsp of salt.
- It’s 1 of Freshly ground black pepper.
- Prepare 1/2 cup of toasted pumpkin seeds.
These holes will allow hot steam from the inside of the squash to escape as it roasts. Acorn squashes aren't quite as tough and formidable as butternut squashes, but you Once you've split the squash and scooped out the seeds (which you should definitely save for roasting later), then.. Squash And Eggplant Recipes on Yummly Simple Roasted Butternut Squash, Maple Roasted Creamy Roasted Butternut Squash Pasta SauceBy The Forkful. stock cube, butternut squash.
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..
Honeynut Squash: easy to roast and incredibly delicious. This seasonal side will brighten any plate. Line a roasting tin large enough to hold both squash halves with nonstick baking paper. Use the drained, chargrilled peppers to line the hollowed out squash halves in an even, single layer. Acorn squash (Cucurbita pepo), while typically considered a winter squash, is part of the same You can absolutely eat the skin of cooked and roasted acorn squash.
