Roasted Winter Squash Apple Soup
From pamr 16 years agoIngredients
- 1 lg. winter squash (butternut, buttercup, kaboucha) peeled, shopping list
- seeded, and cut into 2” pieces (about 2.5 lbs.) shopping list
- 2 med. onions, peeled and quartered shopping list
- 3 cloves garlic, peeled shopping list
- 2 tart, firm apples, cored and quartered shopping list
- 2 tbsp. oil shopping list
- salt shopping list
- red chili powder to taste shopping list
- 4-5 cups vegetable stock shopping list
How to make it
- Preheat oven to 400F. Coat vegetables and apples with oil to coat. Season well with salt and chili powder. In large roasting pan, roast, stirring every 10 mins. until vegetables are fork tender and lightly browned, about 40 mins.
- Put ½ the vegetables with 2 cups of stock in blender and puree until smooth. Repeat with remainder of vegetables and broth. Put puree in a saucepan. If it’s too thick, add more broth, and correct seasoning. Heat to a simmer then serve.
- Protein 17 gr.
- Carb. 40 gr.
- Note: I made this recipe for 2 years before I actually turned it into soup. The vegetables are delicious just roasted.
- When I did finally make soup, I browned and seasoned ground chicken (1 lb.) and stirred that in for protein, and it was a complete meal, with whole grain bread.
People Who Like This Dish 3
- meotzi Wakefield, MA
- jcooks Alexandria, VA
- pamr Northampton, MA
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