Roasted Squash & Apple Soup

Name: Roasted Squash & Apple Soup
Ingredients: 1 1/2 lb butternut squash, peeled, seeded and cut into 1-inch cubes; 3 tbsp olive oil, divided; 1 tbsp sugar; 1 medium onion, diced; 1 clove garlic, minced; 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; 1 tbsp fresh thyme; 1 quart low-sodium chicken or veggie broth; 1 tsp salt; 1 Freshly ground black pepper; 1/2 cup toasted pumpkin seeds

11 ingredients

14 steps

Ingredients

1 1/2 lb butternut squash, peeled, seeded and cut into 1-inch cubes
3 tbsp olive oil, divided
1 tbsp sugar
1 medium onion, diced
1 clove garlic, minced
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
1 tbsp fresh thyme
1 quart low-sodium chicken or veggie broth
1 tsp salt
1 Freshly ground black pepper
1/2 cup toasted pumpkin seeds

Directions

1

Preheat oven to 400F.
2

Toss cubed squash with 1 Tbsp olive oil and sugar and spread out in a single layer on a sheet pan.
3

Roast for 2030 minutes or until tender and beginning to brown, gently stirring halfway through roasting.
4

Set aside.
5

In a medium pot, heat 2 Tbsp olive oil over medium high heat.
6

Add onion and garlic and saute 46 minutes or until softened.
7

Add apples and thyme and saute 5 minutes more.
8

Add broth and 1 cup water and bring to a boil.
9

Reduce to a simmer and cook 1015 minutes or until apples are tender.
10

Stir in roasted squash to combine.
11

Puree soup in batches in a food processor or blender until very smooth.
12

If soup is too thick, add additional water until desired consistency is reached.
13

Return to pan and season with sugar and salt.
14

Divide between bowls and garnish with thinly sliced apple, pepper and pumpkin seeds.