Serves 4 to 6
Roasting squash & apples intensifies their flavors. Use a variety of winter squash for a surprisingly complex taste. We have many versions of squash soup in the recipe box. This one is very clean & light & can be even lighter if you omit the oil. Nutritional yeast adds a smoky & cheesy flavor. It contains B Vitamins and will make the soup thicker & smoother in consistency.
3 pounds of winter squash in any variety you choose. We are loving the Kabocha right now. But, try butternut, acorn, delicata, just to name a few. Peel & cut into 1 inch chunks (makes approx. 8 cups)
2 Granny Smith apples, peeled, cored & cut into 1 inch chunks
1 large sweet onion
Sea Salt & Cracked Pepper
1 whole head of garlic (slice tips off to expose flesh of each clove & drizzle with a little EVOO)
Extra Virgin Olive Oil
1 inch piece of fresh ginger root, grated.
3 cups vegetable stock
1 cup apple juice or water
2 tablespoons of nutritional yeast
1/4 cup fresh parsley or watercress as a garnish
Preheat oven to 400 degrees. Line 2 rimmed baking sheets or roasting pans with parchment paper.
In a large bowl, toss squash, apples, & onion with 2 tablespoons olive oil & salt & pepper to taste. Spread mixture on a baking sheet in a single layer. Place the head of garlic on the baking sheet too. Roast everything until tender & golden & just starts to caramelize approx 45-60 minutes (ovens vary) Halfway through the baking cycle rotate the pans. When ready puree squash mixture with broth, juice or water, nutritional yeast & grated fresh ginger in 2 small batches until smooth. Transfer to a saucepan and bring to a simmer. If necessary add more water to desired consistency.
garnish with parsley, watercress or any green you choose.