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Before you jump to Roasted Squash & Apple Soup recipe, you may want to read this short interesting healthy tips about Precisely Why Are Apples So Good Pertaining To Your Health.
Every person has heard the saying “an apple a day will keep the doctor away”, but the question is, is this genuinely a true statement. You might know men and women that live by this and also request that their children live by this rule as well. You will even find that individuals in other country’s also adhere to this simple rule and they do not know why. You will be happy to know that we have completed a little research, and we are going to explain to you why this is considered a miracle fruit.
At this time we are going to explain to you the actual reason why these minerals and vitamins are important to good health. Well first off there have been many studies done that report that eating apples can reduce the chance of various cancers. And on the list of cancers in which apples can help ward off is colon cancer and even lung cancer. That fact by itself should be enough to make sure men and women are eating at least one apple a day.
I really hope I have revealed some information that defined why apples are so healthy for you. In the following paragraphs we just dealt with some of the benefits of eating an apple a day. All the benefits would take us too much time to include in this article, nevertheless the information is out there. When you go shopping again, don’t forget to buy some apples, their in the produce department. It can truly help your health for short term and also for the long haul.
We hope you got benefit from reading it, now let’s go back to roasted squash & apple soup recipe. To cook roasted squash & apple soup you only need 11 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to cook Roasted Squash & Apple Soup:
- Prepare 1 1/2 lb butternut squash, peeled, seeded and cut into 1-inch cubes
- You need 3 tbsp olive oil, divided
- Take 1 tbsp sugar
- Get 1 medium onion, diced
- Take 1 clove garlic, minced
- Prepare 2 tart apples such as Granny Smith or Pink Lady, peeled, cored and cut into 1-inch cubes, plus 1 small apple for optional garnish
- Provide 1 tbsp fresh thyme
- Provide 1 quart low-sodium chicken or veggie broth
- Use 1 tsp salt
- You need 1 Freshly ground black pepper
- You need 1/2 cup toasted pumpkin seeds
Instructions to make Roasted Squash & Apple Soup:
- Preheat oven to 400°F. Toss cubed squash with 1 Tbsp olive oil and sugar and spread out in a single layer on a sheet pan. Roast for 20–30 minutes or until tender and beginning to brown, gently stirring halfway through roasting. Set aside.
- In a medium pot, heat 2 Tbsp olive oil over medium high heat. Add onion and garlic and sauté 4–6 minutes or until softened. Add apples and thyme and sauté 5 minutes more. Add broth and 1 cup water and bring to a boil. Reduce to a simmer and cook 10–15 minutes or until apples are tender. Stir in roasted squash to combine.
- Puree soup in batches in a food processor or blender until very smooth. If soup is too thick, add additional water until desired consistency is reached. Return to pan and season with sugar and salt.
- Divide between bowls and garnish with thinly sliced apple, pepper and pumpkin seeds.
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