Roasted Winter Squash and Apple Soup
(from redmed2000’s recipe box)
Source: Body + Soul magazine
Prep time: 30 minutes
Cook time: 60 minutes
Serves 6 people
Categories: soups
Ingredients
- 1 large winter squash (about 2.5 lbs), 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 ( Macoun or Granny Smith) peeled, quartered, and cored
- 2 Tbsp olive oil
- Coarse salt
- Mild to medium chili powder
- 3.5 - 4 cups vegetable broth
Directions
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Preheat oven to 400 F
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In a large roasting pan, combine the squash, onions, garlic, apples, and oil; toss to coat.
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Generously season with salt and chili powder.
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Roast, stirring every 10 minutes, until the vegetables are fork-tender and lightly browned, about 45 minutes.
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In a food processor (or using a stick blender!!), combine half the vegetables and half the broth; puree until smooth, and transfer to a medium saucepan.
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Repeat with the remaining vegetables and broth.
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Heat over medium-low, stirring occasionally and adding more broth if soup is too thick, until heated through.
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Season with salt and additional chili powder, if necessary. Serve immediately
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Per serving: 205 calories, 3 g protein, 7 g fat; 37g carb, 5 g fiber