Best 2 Roasted Winter Squash And Apple Soup Recipes

Indulge in the comforting flavors of autumn with our delectable Roasted Winter Squash and Apple Soup. This creamy and flavorful soup is a perfect blend of sweet roasted squash, tart apples, and aromatic spices. Savor the velvety texture and enjoy the delightful interplay of flavors in every spoonful.

In addition to the classic Roasted Winter Squash and Apple Soup, we also offer a variety of other delicious and nutritious recipes that highlight the flavors of winter squash. Try our hearty Butternut Squash and Black Bean Chili for a protein-packed meal, or our creamy Kabocha Squash and Coconut Soup for a taste of the tropics. For a lighter option, our Roasted Delicata Squash Salad with Goat Cheese and Pomegranate Seeds offers a refreshing and colorful dish. And for those with a sweet tooth, our Pumpkin Pie Bars with Gingersnap Crust are the perfect way to satisfy your cravings.

Here are our top 2 tried and tested recipes!

ROASTED WINTER SQUASH AND APPLE SOUP

Roasted Winter Squash and Apple Soup image

This Roasted Winter Squash and Apple Soup is the an amazing fall dish, with both savory and sweet tastes mixing together for the perfect flavor profile. This recipe has been adapted from Dr. Andrew Weil's book "The Healthy Kitchen" (Knopf, 2005).

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 1h15m

Number Of Ingredients 9

Ingredients

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)

Steps:

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.

Nutrition Facts : Calories 205 g, Fat 7 g, Fiber 5 g, Protein 3 g

DR. WEILS ROASTED WINTER SQUASH AND APPLE SOUP WITH WALNUT CILANTRO PESTO

DR. WEILS ROASTED WINTER SQUASH AND APPLE SOUP WITH WALNUT CILANTRO PESTO image

Categories Soup/Stew Vegetable Side

Yield 4

Number Of Ingredients 14

Ingredients

1 large winter squash (about 2 1/2 pounds), such as butternut,
buttercup or kabocha; peeled, seeded and cut into 2-inch pieces
2 medium onions, peeled and quartered
3 garlic cloves, peeled
2 tart, firm apples, peeled, cored and quartered
2 tablespoons extra-virgin olive oil
Salt and red chile powder to taste
4 to 5 cups vegetable broth
Cilantro-Walnut Pesto
1 cup walnut pieces
2 cups cilantro leaves, washed, drained and stemmed
1 green jalapeño pepper, seeded and chopped
1 teaspoon salt, or to taste
2 tablespoons cider vinegar

Steps:

1. Preheat oven to 400 degrees. In a large roasting pan, toss the squash, onions, garlic and apples with the oil to coat. Season well with the salt and chile. Roast, stirring every 10 minutes, until the vegetables are fork tender and lightly browned, about 40 minutes. 2. Put half of the vegetables and 2 cups of the broth in a food processor and purée until smooth. Repeat with the remaining vegetables and broth. Return puréed mixture to the pot. If the soup is too thick, add more broth. Correct the seasoning and heat to a simmer. 3. Serve in warm bowls with dollops of cilantro-walnut pesto. PESTO 1. Put the walnuts in a food processor and grind them fine. 2. Add the cilantro, jalapeño pepper, salt, vinegar and 2 to 3 tablespoons of water and blend. Blend in a little more water if necessary to make a thick sauce. Taste and correct the seasoning, adding more salt if necessary.

Tips:

Choose the right squash: For this recipe, butternut squash or kabocha squash are good choices. They have a sweet and nutty flavor that pairs well with the apples.
Roast the squash and apples before adding them to the soup: Roasting brings out the natural sweetness of the squash and apples and gives them a slightly caramelized flavor.
Use a good quality vegetable broth: The broth is the base of the soup, so it's important to use a good quality broth that has a lot of flavor. You can use store-bought broth or make your own.
Don't overcrowd the pot: If you overcrowd the pot, the vegetables won't cook evenly. Cook the soup in batches if necessary.
Season the soup to taste: Add salt, pepper, and other spices to taste. You can also add a squeeze of lemon juice or a dollop of Greek yogurt for extra flavor.

Conclusion:

This roasted winter squash and apple soup is a delicious and easy-to-make soup that's perfect for a cold winter day. It's packed with flavor and nutrients, and it's sure to be a hit with the whole family. So next time you're looking for a warm and comforting soup, give this recipe a try!