Winter Squash and Apple Soup
Serves 4 to 6
Time 1 hr 10 min
Roasting squash and apples intensifies their flavors. Use a mixture of winter squash varieties for a more complex taste.
Special Diets:
Ingredients
- 3 pounds winter squash such as butternut, kabocha, acorn or delicata, peeled and cut into 1-inch chunks (about 8 cups)
- 2 Granny Smith apples, peeled, cored and cut into 1-inch chunks
- 1 yellow onion, chopped
- 4 cloves garlic, sliced
- 1 teaspoon ground ginger
- 3 cups low-sodium vegetable broth
- 2 tablespoons nutritional yeast
- 1/4 cup chopped fresh parsley
Method
Preheat the oven to 400°F.
Line two rimmed baking sheets or shallow roasting pans with parchment paper.
In a large bowl, toss squash, apples, onion, garlic and ginger until mixed well.
Spread mixture on baking sheets in a single layer.
Roast squash mixture until tender and beginning to brown, about 45 to 50 minutes, rotating pans between oven racks halfway through baking.
Remove from oven and purée squash mixture with broth, 1 cup water and nutritional yeast in a blender or food processor in 2 batches until smooth.
Transfer to a medium saucepan and bring to a simmer over medium heat.
Add more water if needed to thin soup to desired consistency. Serve garnished with parsley.
Nutritional Info:
Per serving: 220 calories (5 from fat), 0.5g total fat, 0g saturated fat, 0mg cholesterol, 105mg sodium, 53g carbohydrates (14g dietary fiber, 17g sugar), 6g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 3 pounds winter squash such as butternut, kabocha, acorn or delicata, peeled and cut into 1-inch chunks (about 8 cups)
- 2 Granny Smith apples, peeled, cored and cut into 1-inch chunks
- 1 yellow onion, chopped
- 4 cloves garlic, sliced
- 1 teaspoon ground ginger
- 3 cups low-sodium vegetable broth
- 2 tablespoons nutritional yeast
- 1/4 cup chopped fresh parsley