Roasted Butternut Squash Soup with Apples
We love this unique take on butternut squash soup by Anna Thomas Bates of Tallgrass Kitchen, and we think you will too. It’s a hearty, warming dish for a cold winter evening.
Ingredients
Soup
1 large butternut squash, peeled, seeded and diced
3 apples, peeled, cored and diced (sweet variety like Paula Red)
3 tbsp. olive oil
1 pinch kosher salt
1 tsp. dried thyme
1 medium sweet onion
3 cups vegetable stock
Additional olive oil for sauteeing
Chili Cumin Seeds
¼ cup raw sunflower seeds
¼ cup raw pumpkin seeds
1 tsp. cumin
½ tsp. ground red chili
1 pinch kosher salt
Directions
Toss squash and apples with enough olive oil to coat, stir in salt and thyme. Roast at 375 degrees until tender, about 25 minutes, stir halfway through cooking time.
Sauté onions in olive oil until very soft in a medium to large pot.
Add vegetable stock to onions, bring to a boil, turn down to a simmer. Stir in roasted squash and apple. Mash with potato masher until desired texture is reached. Simmer a few minutes until thick and bubbly. Taste, and add salt if needed. Garnish with roasted seeds for added crunch.
For seed topping: Add all ingredients to dry skillet over medium-high heat. Toss until seeds are warm and fragrant (3-5 minutes.) Sprinkle on top of soup just before serving.
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