Warm up with a comforting bowl of Roasted Winter Squash and Apple Soup. This deliciously creamy soup blends the sweetness of roasted winter squash with the tartness of apples for a perfect balance of flavors. It’s a healthy, nutritious dish packed with vitamins and antioxidants, making it an ideal choice for cozy fall and winter meals.
Roasted Winter Squash and Apple Soup
Course: Main, SoupsCuisine: American4
servings10
minutes40
minutes220
kcalIngredients
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.
Notes
- Nutrition Facts (per serving):
Fat: 12 g
Saturated fat: 5 g
Cholesterol: 0 mg
Carbohydrates: 28 g
Protein: 3 g
Sodium: 400 mg
Fiber: 6 g
Sugar: 10 g
This Roasted Winter Squash and Apple Soup is the perfect dish to warm up on a cold day. With its rich flavors and creamy texture, it’s a healthy yet satisfying choice for any meal. Whether served as a starter or a hearty main dish, this soup will quickly become a seasonal favorite!
