Recipe of Jamie Oliver Roasted Squash & Apple Soup

Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, roasted squash & apple soup. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Roasted Squash & Apple Soup is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Roasted Squash & Apple Soup is something that I have loved my entire life.

Season with salt and black pepper. Watch how to make this recipe. Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and.

To begin with this recipe, we have to prepare a few ingredients. You can cook roasted squash & apple soup using 11 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Roasted Squash & Apple Soup:

1. Take 1 1/2 lb butternut squash, peeled, seeded and cut into 1-inch cubes
2. Take 3 tbsp olive oil, divided
3. Make ready 1 tbsp sugar
4. Get 1 medium onion, diced
5. Take 1 clove garlic, minced
6. Take 2 tart apples such as Granny Smith or Pink Lady, peeled, cored and cut into 1-inch cubes, plus 1 small apple for optional garnish
7. Get 1 tbsp fresh thyme
8. Take 1 quart low-sodium chicken or veggie broth
9. Make ready 1 tsp salt
10. Get 1 Freshly ground black pepper
11. Get 1/2 cup toasted pumpkin seeds

Maybe you start by removing the skin. There are many approaches, and many add extra time and work. Luckily, the best way to roast butternut squash might be the simplest. Place on kitchen sheet pan and drizzle with olive oil.

Instructions to make Roasted Squash & Apple Soup:

1. Preheat oven to 400°F. Toss cubed squash with 1 Tbsp olive oil and sugar and spread out in a single layer on a sheet pan. Roast for 20–30 minutes or until tender and beginning to brown, gently stirring halfway through roasting. Set aside.
2. In a medium pot, heat 2 Tbsp olive oil over medium high heat. Add onion and garlic and sauté 4–6 minutes or until softened. Add apples and thyme and sauté 5 minutes more. Add broth and 1 cup water and bring to a boil. Reduce to a simmer and cook 10–15 minutes or until apples are tender. Stir in roasted squash to combine.
3. Puree soup in batches in a food processor or blender until very smooth. If soup is too thick, add additional water until desired consistency is reached. Return to pan and season with sugar and salt.
4. Divide between bowls and garnish with thinly sliced apple, pepper and pumpkin seeds.

Luckily, the best way to roast butternut squash might be the simplest. Place on kitchen sheet pan and drizzle with olive oil. Sprinkle with salt and black pepper. Or to freeze diced cooked butternut squash, spread it out on a parchment-covered baking sheet in an even layer (no overlapping). Cut the squash in half lengthwise and scrape out the seeds.

So that is going to wrap this up for this exceptional food roasted squash & apple soup recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!