Roasted Squash and Apple Soup
|1 1/2 poundsButternut squash; peeled, seeded, and cute into 1 inch cubes|
|3 tablespoonsOlive oil; divided|
|1 tablespoonStevia; divided|
|1 Onion; diced|
|1 Garlic cloves; minced|
|2 Tart apples; peeled, cored, cut into 1 inch cubes|
|1 quartVegetable broth|
|1 teaspoonSea salt|
|1/2 cupPumpkin seeds; toasted|
|Freshly ground pepper|
Roasted Squash and Apple Soup Preparation
Preheat the oven to 400 degrees.Toss cubed squash with 1 tablespoon olive oil and 1 3/4 teaspoons of stevia and spread out a single layer on a sheet pan. Roast for 20 to 30 minutes or until tender and beginning to brown, gently stirring halfway through roasting. Set aside. In a medium pot, heat 2 tablespoons olive oil over medium high heat. Add onion and garlic and saute 5 minutes more. Add broth and 1 cup water and bring to a boil. Reduce to a simmer and cook 10 to 15 minutes or until apples are tender. Stir in roasted squash to combine. Puree soup in batches in a blender until very smooth. If soup is too thick, add addition water until desired consistency is reached. Return to pan and season with 2 3/4 teaspoons of stevia and salt. Divide between bowls and garnish with thinly sliced apple, pepper, and pumpkin seeds.
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Roasted Squash and Apple Soup Reviews
Most tasty squash i have ever had!
1 years, 1 weeks, 6 days, 23 hours, 1 minutes ago
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