Roasted Squash & Apple Soup Recipe

Name: Roasted Squash & Apple Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb butternut squash, peeled, seeded and cut into 1-inch cubes; 3 tbsp olive oil, divided; 1 tbsp sugar; 1 medium onion, diced; 1 clove garlic, minced; 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; 1 tbsp fresh thyme; 1 quart low-sodium chicken or veggie broth; 1 tsp salt; 1 Freshly ground black pepper; 1/2 cup toasted pumpkin seeds

Servings: persons

1 1/2 lb butternut squash, peeled, seeded and cut into 1-inch cubes
3 tbsp olive oil, divided
1 tbsp sugar
1 medium onion, diced
1 clove garlic, minced
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
1 tbsp fresh thyme
1 quart low-sodium chicken or veggie broth
1 tsp salt
1 Freshly ground black pepper
1/2 cup toasted pumpkin seeds

1
Preheat oven to 400F.
2
Toss cubed squash with 1 Tbsp olive oil and sugar and spread out in a single layer on a sheet pan.
3
Roast for 2030 minutes or until tender and beginning to brown, gently stirring halfway through roasting.
4
Set aside.
5
In a medium pot, heat 2 Tbsp olive oil over medium high heat.
6
Add onion and garlic and saute 46 minutes or until softened.
7
Add apples and thyme and saute 5 minutes more.
8
Add broth and 1 cup water and bring to a boil.
9
Reduce to a simmer and cook 1015 minutes or until apples are tender.
10
Stir in roasted squash to combine.
11
Puree soup in batches in a food processor or blender until very smooth.
12
If soup is too thick, add additional water until desired consistency is reached.
13
Return to pan and season with sugar and salt.
14
Divide between bowls and garnish with thinly sliced apple, pepper and pumpkin seeds.

1421

kcal

Calories

150

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 lb butternut squash, peeled, seeded and cut into 1-inch cubes, 3 tbsp olive oil, divided, 1 tbsp sugar, 1 medium onion, diced, and more.

Yes, Roasted Squash & Apple Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Squash & Apple Soup

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