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Ingredient
Roasted Squash & Apple Soup
Introduce
Ingredient
Food ration :
10 servingsCooking time :
10 mins
3 tbsp
olive oil, divided
1 tbsp
sugar
1 medium
onion, diced
1 clove
garlic, minced
1 tbsp
fresh thyme
1 tsp
salt
1/2 cup
toasted pumpkin seeds
Cooking instructions
* Step 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.
* Step 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.
* Step 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.
* Step 4
Divide between bowls and garnish with thinly sliced apple, pepper and pumpkin seeds.
Note: if there is a photo you can click to enlarge it
Tag
butternut squash, peeled, seeded and cut into 1-inch cubes
olive oil, divided
Sugar
onion diced
garlic minced
tart apples such as Granny Smith or Pink Lady, peeled, cored and cut into 1-inch cubes, plus 1 small apple for optional garnish
fresh thyme
low sodium chicken or veggie broth
Salt
freshly ground black pepper
Toasted Pumpkin Seeds
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