wholeliving

Roasted Winter Squash and Apple Soup

This recipe has been adapted from Dr. Andrew Weil's book "The Healthy Kitchen" (Knopf, 2005).
Body+Soul, October 2005
  • Prep Time 15 minutes
  • Total Time 1 hour 15 minutes
  • Yield Serves 4
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Ingredients

  • 1 large winter squash (about 2 1/2 pounds), such as butternut or kabocha, peeled, seeded, and cut into 2-inch pieces
  • 2 medium onions, peeled and quartered
  • 3 cloves garlic, peeled
  • 2 apples, such as Granny Smith, peeled, cored, and quartered
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt
  • Chili powder, for seasoning (optional)
  • 4 cups Andy's Vegetable Stock
  • Cilantro Walnut Pesto, for garnish (optional)

Directions

  1. Preheat oven to 400 degrees. In a large roasting pan, toss squash, onions, garlic, and apples with oil to coat. Season well with salt and chile powder. Roast, stirring every 10 minutes, until vegetables are fork-tender and lightly browned, about 40 minutes.

  2. Transfer half the vegetables and 2 cups stock to a food processor; puree until smooth. Repeat with remaining vegetables and broth. Return pureed mixture to pot, thinning soup with stock, if necessary. Season with salt and chile powder; bring to a simmer over medium-low heat. Serve immediately, garnished with Cilantro Walnut Pesto, if desired.

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