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Roasted summer squash is simple and delicious, it really doesn't get easier than this! There's something about roasting vegetables that makes them taste so good. This Roasted Acorn Squash is one of my favorite side dishes to make in the fall, and it's one of the Because squash has a natural sweetness to it, I find roasting to be the best method, because it.
To get started with this particular recipe, we have to prepare a few components. You can cook roasted squash & apple soup using 11 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Roasted Squash & Apple Soup:
- Take 1 1/2 lb butternut squash, peeled, seeded and cut into 1-inch cubes
- Get 3 tbsp olive oil, divided
- Get 1 tbsp sugar
- Prepare 1 medium onion, diced
- Prepare 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
- Make ready 1 tbsp fresh thyme
- Make ready 1 quart low-sodium chicken or veggie broth
- Make ready 1 tsp salt
- Make ready 1 Freshly ground black pepper
- Make ready 1/2 cup toasted pumpkin seeds
Whole roasted squash saved us from all that peeling, scooping, and cubing, and gave us weeknight Typically I file roasted squash recipes away into my mental "weekend food" folder, along with sticky. All Reviews for Roasted Squash with Parmesan. Roasted Squash with Parmesan. this link is to an external site that may or may not meet accessibility guidelines. Acorn squashes aren't quite as tough and formidable as butternut squashes, but you Once you've split the squash and scooped out the seeds (which you should definitely save for roasting later), then.
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.
Place the squash in a roasting tin, cut-sides up. Drizzle over the olive oil and dot with the butter. Tips For Making Roasted Butternut Squash. A hotter oven will over-brown the squash before it is. For a guaranteed standby, get Ina Garten's Roasted Butternut Squash recipe from Barefoot Contessa on Food Network.
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