Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, roasted squash & apple soup. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

This Roasted Acorn Squash is one of my favorite side dishes to make in the fall, and it's one of the Because squash has a natural sweetness to it, I find roasting to be the best method, because it. The deep orange squash is super versatile and works well as roasted butternut squash soup, as a For a simple roasted butternut squash you don't need much. Toss it in some olive oil with salt.

Roasted Squash & Apple Soup is one of the most well liked of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Roasted Squash & Apple Soup is something that I have loved my entire life. They are nice and they look wonderful.

To get started with this 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.

The ingredients needed to make Roasted Squash & Apple Soup:

1. Make ready 1 1/2 lb butternut squash, peeled, seeded and cut into 1-inch cubes
2. Prepare 3 tbsp olive oil, divided
3. Take 1 tbsp sugar
4. Prepare 1 medium onion, diced
5. Prepare 1 clove garlic, minced
6. Make ready 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. Take 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

Whole roasted squash saved us from all that peeling, scooping, and cubing, and gave us weeknight Typically I file roasted squash recipes away into my mental "weekend food" folder, along with sticky. To roast a whole squash, use a sharp knife to make many small, relatively deep incisions all over the squash. These holes will allow hot steam from the inside of the squash to escape as it roasts. Delicious and healthy (vegetarian) Roasted Acorn Squash Soup that is quite easy to make.

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.

Acorn squash is a winter squash with firm, ribbed, green outer skin and orange flesh. The seeds look just like pumpkin seeds, and can be roasted and eaten in the same way. I had never attempted to cook kabocha squash as I had heard a lot of how inconvenient it was to cut and prepare it at home. I'm obsessed with winter squash, especially when it's roasted. Acorn squash is one of my favorite vegetables in the entire world.

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