ROASTED WINTER SQUASH AND APPLE SOUP
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
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
ROASTED WINTER SQUASH SOUP
Provided by Marian Burros
Categories soups and stews, appetizer, side dish
Time 1h25m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Place squash on a baking sheet, cut side down. Bake until very tender, about 1 hour. Let cool slightly.
- While squash is roasting, melt butter in a medium saucepan over medium heat. Add onion, sage and allspice. Reduce heat to low, cover and cook until onions are tender, about 10 minutes. Uncover. Stir in apple and broth. Bring to a simmer and cook until apple is tender, about 15 minutes.
- Scoop out the squash pulp and add it to the pan. Simmer for 5 minutes. Let soup cool slightly. Working in 2 batches, puree the soup in a blender, holding the lid down firmly with a kitchen towel to prevent the steam from pushing it off. Strain through a fine-mesh sieve.
- When ready to serve, heat soup over medium heat until it just reaches a simmer. Add lemon juice, salt and pepper. Ladle into hot soup bowls and garnish with walnuts.
Nutrition Facts : @context http, Calories 150, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 7 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 641 milligrams, Sugar 7 grams, TransFat 0 grams
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