Serves 4 to 6
Roasting squash and apples intensifies their flavors. Use a mixture of winter squash varieties for a more complex taste. This recipe can be frozen which will be a welcomed treat if you aren’t up to cooking.
Ingredients3 pounds (about 8 cups) winter squash such as butternut, kabocha, acorn or delicata, peeled and cut into 1-inch chunks
2 Granny Smith apples, peeled, cored and cut into 1-inch chunks
1 yellow onion, chopped
4 cloves garlic, sliced
1 teaspoon ground ginger
3 cups low-sodium vegetable broth
1/4 cup chopped fresh parsley (to garnish)
DirectionsPreheat oven to 400°F. Line two rimmed baking sheets or shallow roasting pans with parchment paper. In a large bowl, toss squash, apples, onion, garlic and ginger until mixed well. Spread mixture on baking sheets in a single layer.
Roast squash mixture until tender and beginning to brown, about 45 to 50 minutes, rotating pans between oven racks halfway through baking. Remove from oven and puree squash mixture with broth, 1 cup water and nutritional yeast in a blender or food processor in 2 batches until smooth or transfer to a pot and puree with immersion blender until smooth. After pureed, bring soup to a simmer over medium heat. Add more water if needed to thin soup to desired consistency.
Serve garnished with parsley.
**Cutting squash can be a difficult feat, if you are short on time- look for squash that has already been peeled and cubed in the produce aisle.
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