This is one of the best winter squash soups I’ve had. It’s super easy to make and it also uses apples, everyone’s favorite fall staple. I guarantee you’ll love it!
Prep Time: 20 min
Cooking Time: 40 min
Yields: 4 servings
Ingredients:
1 Large winter squash (about 2 /12 lbs), such as butternut, buttercup, or kabocha, peeled, seeded, and cut into 2-inch pieces.
2 medium onions, peeled, and quartered
3 garlic cloves, peeled
2 tart, firm apples, peeled, cored and quartered
2 tbsp extra virgin olive oil
Salt and red chili powder to taste
4-5 cups chicken or vegetable stock, or water
Directions:
1. Preheat oven to 400 degrees F.
2. In a large roasting pan, toss the squash, onions, garlic, and apples with the oil to coat. Season with salt and chili powder
3. Roast for about 40 min — or until veggies are fork-tender and lightly brown — stirring every now and then.
4. Transfer to stove-top pot and blend veggies w/ vegetable stock using an immersion blender, or in regular blender, blend in two batches
5. Correct seasoning and bring to a simmer
6. Serve with a dollop of pesto or creme fraiche.
Adapted from The Healthy Kitchen by Andrew Weil and Rosie Daley
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