Rating: 3.08 stars
26 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 7
  • 26 Ratings

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).

Body+Soul, October 2005

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Read the full recipe after the video.

Recipe Summary test

prep:
15 mins
total:
1 hr 15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews

26 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 7