Roasted Apple and Winter Squash Soup
Ingredients:
- 3 pounds winter squash, peeled, seeded, and cut into 1-inch pieces
- 2 medium sweet-tart apples, peeled, cored, and cut into 1-inch pieces
- 1 medium yellow onion, peeled and quartered
- 2 large cloves garlic, peeled
- ¼ cup olive oil
- 2 teaspoons Kosher salt
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon fresh thyme leaves
- ½ teaspoon ground allspice
- 4 cups unsalted vegetable broth
- 1 medium sweet-tart apple (for garnish)
Directions:
- Preheat oven to 400°F.
- In a large bowl, combine the squash, apples, onion, garlic, olive oil, salt, rosemary, thyme and allspice. Spread the vegetables/fruit on two parchment-lined baking sheets. Roast, turning once, until tender, about 40 minutes.
- Puree the roasted vegetables/fruit with the vegetable broth. If using an immersion blender, this may be done in a large pot. If using a food processor, this may be done in batches, transferring the puree to a large pot as you go along.
- Place the pot over medium heat and simmer until warmed through. If a thinner consistency is desired, add water or more broth. Taste and adjust seasonings.
- To serve, garnish with thinly sliced or diced apples. Sliced apples may be pan-fried in a little butter or olive oil until golden.
Recipe courtesy of Deanna Norris.
