Name: Roasted Winter Squash and Apple Soup
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
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)

Roasted Winter Squash and Apple Soup

Recipe by By Mackenzie Edwards

Servingsservings

Prep time

minutes

Cooking time

hour

minutes

Calorieskcal

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

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.