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Roasted Winter Squash And Apple Soup

Healthycooking's picture
Ingredients
  Winter squash 2 1⁄4 Pound, peeled, seeded, and cut into 2-inch pieces (Such As Butternut, Buttercup, Or Kabocha, 1 Large Sized)
  Onions 2 Medium, peeled, quartered
  Garlic 3 Clove (15 gm), peeled
  Tart firm apples 2 , peeled, cored, quartered
  Extra virgin olive oil 2 Tablespoon
  Salt To Taste
  Red chili powder To Taste
  Vegetable stock 5 Cup (80 tbs)
For cilantro walnut pesto
  Walnut pieces 1 Cup (16 tbs)
  Cilantro leaves 2 Cup (32 tbs) (Without Steam)
  Jalapeno pepper 1 , seeded, chopped
  Cider vinegar 1 Tablespoon
  Purified water 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1. Preheat oven to 400°F.
2. To prepare the pesto, blend walnuts, jalapeno pepper, cilantro, vinegar, salt and 2 to 3 tblsp water to a fine paste, using a food processor.
3. Remove the paste in a bowl adjust consistency using water and season it, if required. Refirgerate till further use.

MAKING
3. Take a large roasting pan, add oil, squash, apples, garlic, and onions. Toss to coat well. Season with salt and chili powder.
4. Roast for 40 minutes, stirring every 10 minutes, or until the vegetables turns fork-tender and are slightly brown.
5. Using a food processor, process stock and half vegetables to a smooth puree, in two equal batches, reserving some broth for diluting the soup.
6. Transfer to pot and add broth, if required to adjust the thickness. Adjust seasoning and allow the soup to simmer.

SERVING
7. Ladle into 6 warm bowls and serve garnished with dollops of Cilantro Walnut Pesto.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Simmering
Dish: 
Soup
Interest: 
Winter, Everyday, Healthy
Ingredient: 
Squash
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
80 Minutes
Servings: 
6

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