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
- 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 <u>Andy's Vegetable Stock</u>
- <u>Cilantro Walnut Pesto</u>, for garnish (optional)
- 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.
- 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.
© 2013 Martha Stewart Living Omnimedia. All rights reserved.