Servings: 6 to 8
Who knew that such a short list of ingredients could produce such a flavorful soup? This roasted acorn squash and apple soup is the perfect blend of tender squash and sweet apple with a hint of garlic.
- 2 ½ pounds chopped acorn squash
- 3 medium ripe apples, peeled, cored and chopped
- 1 small yellow onion, chopped
- 2 teaspoons minced garlic
- Salt and pepper to taste
- 5 cups vegetable broth, divided
- Toasted seeds (optional)
- Sliced scallions (optional)
- Preheat the oven to 400°F.
- Combine the squash, apples, onions, and garlic in a large mixing bowl.
- Toss with the olive oil and a pinch of salt and pepper.
- Spread the mixture on a large, rimmed baking sheet then roast for 25 minutes.
- Turn the apple and vegetable mixture then roast for another 20 to 25 minutes until tender.
- Spoon half of the roasted mixture into a food process and blend with 2 ½ cups of vegetable broth.
- Pour the mixture into a stockpot and blend the rest of the mixture with the remaining sauce.
- Add the rest of the pureed mixture to the stockpot and season with salt and pepper to taste.
- Bring the mixture to a simmer and cook until heated through.
- Spoon the soup into bowls and garnish with toasted seeds or fresh chopped scallions to serve.
140 calories per serving, 30g carbs, 5g protein, 4.5g fiber.