Roasted Winter Squash and Apple Soup
- Comments()
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
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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.
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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.
Delicious! Very simple and clean tasting. I like that it is a savory soup even though squash and the apples could easily be sweet. I bet you could take it in a different direction if you threw in a dash of cinnamon/nutmeg rather than the chili powder and maybe added some soy milk. Nice and healthy ...and easy!
Just by adding a yam or sweet potatoe to the mix really changes the flavour. Yum!
Gr8t! Halved the ingredients because I wasn't sure if DH
This soup is absolutely delicious! It is so simple to make! The apples add a great flavour. I certainly recommend this!