Apple Squash Sheet Pan Soup
A thick, delicious Autumn soup made from apples, squash & onion roasted on the sheet pan!
Servings: 4 people
Equipment
- Large baking sheet
- Dutch oven or pot
- Hand immersion blender
Ingredients
- 1/2 Butternut Squash remove seeds
- 3 Macintosh apples washed, cored & cut into chunks (*optional: you can remove skins before or after cooking*
- 2 yellow onion washed & chopped into chunks
- 2 heirloom carrots washed, tops removed, cut into big pieces
- 4 garlic cloves press each to loosen skins
- 1800 ml Low Sodium Broth *which as 2 containers or about 8 cups*
- 1.5 tbsp dried sage & thyme blend
- Coarse salt & ground black pepper to taste
- 4 tbsp Extra Virgin Olive Oil *or enough to drizzle over chopped carrot, apples, onions & squash*
- 2 bay leaves
- Roasted Pumpkin Seeds *optional: for garnish*
- Sour Cream *optional: for garnish*
Instructions
Sheet Pan Butternut Squash
- We used leftover butternut squash for this recipe, but if you don't have any, this is the recipe to follow. Preheat oven to 400°F. Cut squash in half & remove seeds. Line baking sheet with parchment paper & lay squash out skin down. Drizzle with olive oil, dried sage & thyme. Sprinkle a few pinches salt & pepper. Bake on middle rack about 35 mins until tops are golden & squash is tender. Remove & let cool enough to be able to remove skin & dice one half of the squash into big pieces. You can use the other half for side dishes, appetizers, salads & more.
Sheet Pan Apples, Carrots & Onions
- Add cut apples, carrots, onions & garlic to a large mixing bowl. Drizzle olive oil over top until all pieces have a nice thin coating. Sprinkle with dried sage & thyme blend, salt & pepper to taste. Toss well.
- Reduce oven temp to 375°F (or preheat if squash was already made & you're using leftovers). Line baking sheet with parchment paper. Add seasoned apples, carrots, onions & garlic - space evenly. Bake 25 mins total, turning a 15 minute mark. Remove and let cool 5 mins.
Soup
- Bring broth + bay leaves to a boil in pot/dutch oven. Once squash, apples, carrots & onions have cooled enough to touch, remove skins from apples, garlic & squash (if you haven't done so already), add all veg/apples to a large mixing bowl. Blend with hand held immersion blender until mixture reaches desired texture and ingredients are nicely mixed.
- Add blended apple/veg ingredients to boiling broth, bring to a boil, then reduce heat to medium-low & let simmer about 10 mins. Remove bay leaves. Serve in soup bowls garnished with pumpkin seeds & sour cream. Pairs nicely with your Autumn Chicken Bake as a starter or your family's favourite artisan bread to make it a meal all it's own. Enjoy!
