Without Fail Cooking Recipe Roasted Squash Apple Soup Most Delicious

Fast making ultimate Roasted Squash & Apple Soup easy, fast, practical.

11 ingredients, 4 steps, cooking Roasted Squash & Apple Soup

Good Afternoon every body, at this time you can present recipe Roasted Squash & Apple Soup with 11 ingredients and 4 steps. Next this is how to cook, please observe carefully.

In cooking there are some levels that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 11 ingredients and 4 stages of easy cooking Roasted Squash & Apple Soup.

Ingredients for Roasted Squash & Apple Soup

1. You need 1 1/2 lb : butternut squash, peeled, seeded and cut into 1-inch cubes.
2. You need 3 tbsp : olive oil, divided.
3. You need 1 tbsp : sugar.
4. Prepare 1 medium : onion, diced.
5. You need 1 clove : garlic, minced.
6. It’s 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.
7. You need 1 tbsp : fresh thyme.
8. Prepare 1 quart : low-sodium chicken or veggie broth.
9. It’s 1 tsp : salt.
10. It’s 1 : Freshly ground black pepper.
11. It’s 1/2 cup : toasted pumpkin seeds.

If all composition Roasted Squash & Apple Soup it’s ready, We’re going into the cooking stage. Below is how to making with without fail.

Step by Step Cooking Roasted Squash & Apple Soup

1. 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.
   
2. 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.
   
3. 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.
   
4. Divide between bowls and garnish with thinly sliced apple, pepper and pumpkin seeds.
   
5. Finish and Enjoy.

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