How to Prepare Appetizing Roasted Squash & Apple Soup

Roasted Squash & Apple Soup. Free UK Delivery on Eligible Orders Fall brings tons of traditions with it, but squash recipes are one many may not consider. Find some of your new favorite fall recipes with these butternut squash dishes. Place the squash in a roasting tin, cut-sides up.

If you're roasting squash halves, rub with olive oil and season, put cut-side up on a baking tray. Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. You can have Roasted Squash & Apple Soup using 11 ingredients and 4 steps. Here is how you cook it.

Ingredients of Roasted Squash & Apple Soup

1. You need 1 1/2 lb of butternut squash, peeled, seeded and cut into 1-inch cubes.
2. It's 3 tbsp of olive oil, divided.
3. It's 1 tbsp of sugar.
4. It's 1 medium of onion, diced.
5. Prepare 1 clove of garlic, minced.
6. It's 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.
7. You need 1 tbsp of fresh thyme.
8. It's 1 quart of low-sodium chicken or veggie broth.
9. Prepare 1 tsp of salt.
10. Prepare 1 of Freshly ground black pepper.
11. Prepare 1/2 cup of toasted pumpkin seeds.

Arrange coated butternut squash on a baking tray. Place the squash in one layer in a roasting tray and season lightly with salt and pepper. Remove the cinnamon and tuck in! Combine remaining ingredients in a small bowl and toss with squash.

Roasted Squash & Apple Soup instructions

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..

Toss the dry squash seeds with salt and butter and place in a single layer onto a cookie sheet lined with aluminum foil or parchment paper. When you remove them from the oven, agitate the pan a bit to loosen them. Place on kitchen sheet pan and drizzle with olive oil. Sprinkle with salt and black pepper. Halve the butternut squash vertically and scoop out the seeds with a soup spoon or melon baller.