Roasted Apple & Squash Soup

December 21, 2016

I really wanna name this post Squarsh. 

 

Just simple - plain ol - Squarsh.

Growing up i've always called squash - squarsh. 

 

Don't even ask. 

Cause I don't know.

I've been trying to get myself ready for the new year - because honestly. 

I've been eating like a straight COW lately. 

 

And I've just begun eating - what I think is - healthy. 

I know, WHO AM I? Christmas is days away and I want to start eating like a rabbit now?

 

well hey, I didn't say I was going to cut out the holiday food. 

Hell nah. 

 

BUT back to my story... Soup is a super easy way to get in the good nutrients without hacking away at lettuce pieces. 

Squash is super duper affordable too. 

And I used all of it. The skin, the meat and the seeds for this. 

 

That's what I loved most, not wasting a thing. 

And to really add the kick was the roasted apples. 

 

It adds such a nice simple sweetness and earthyness to this soup.

And don't forget that touch of heavy cream on top. Delicate af.

 

 

 

Roasted Apple & Squash Soup

 

yield: 8-10 servings

prep time: 5 minutes

cook time: 40 minutes

 

Ingredients:

  • 1 large squash 

  • 2 honey crisp apples 

  • olive oil

  • 1 large spanish onion, roughly chopped

  • 5 whole garlic cloves

  • 1 large handful of spinach

  • 4 c vegetable broth

  • 1 Tbs maple syrup

  • Salt and pepper to taste

  • pinch of red pepper flake

 

Directions:

  1. Preheat oven to 425 degrees

  2. Cube the squash, leaving skin on. Scrape out the seeds and set aside.

  3. Cube up the apples (core removed)

  4. Place squash and apples on a baking sheet, lightly coat with olive oil, salt and pepper. 

  5. Bake for about 25 minutes until tender.

  6. In a large heavy pot over medium heat, add 2 Tbs olive oil and the chopped spanish onion.

  7. Cook until lightly browned then add in the whole garlic cloves. 

  8. Once the apple and squash are tender - add directly into the pot with the spinach and stir until squash starts to break down a bit. 

  9. Meanwhile -dry out the seeds using a paper towel then place on a small baking sheet and bake for 10 minutes at 350 degrees until lightly golden. 

  10. To the soup - add in half of the vegetable broth - using an immersion blender, blend until smooth. Soup will be super thick. (if you do not have an immersion blender, use a stand blender - in batches)

  11. Once smooth add in the rest of the brother and blend well.

  12. Stir in the maple syrup and spices and reduce heat to low. 

  13. Serve immediately, topped with baked squash seeds on top and a touch of heavy cream if desired.

  14. ENJOY!

how bout dem apples.

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