Winter Squash & Apple Soup


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.


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