Roasted Apple and Squash SoupPrint
- 4 green apples, peeled and cored, plus more for garnish
- 2 Tbsp. olive oil
- 1 onion, diced
- 1 clove garlic, minced
- 2 lbs. (8 cups) red kuri squash, cut into 1/2-inch cubes
- 2 carrots, sliced
- 1 celery stalk, sliced
- 1 Tbsp. brown sugar
- 1 bay leaf
- 1/2-in. piece ginger, grated
- 1 tsp. ground cumin
- 1/4 tsp. ground coriander
- 1/8 tsp. ground cinnamon, plus more for garnish
- 1/2 tsp. chili powder
- Pinch ground cloves, plus more for garnish
- 1 1/2 cups fresh apple cider
- 2 cups low-sodium broth
- 2 cups water
- 2 tsp. salt
- Pepper, to taste
- Preheat the oven to 400°F.
- Place the apples in baking dish and roast for 20 minutes.
- In a large pot, heat the olive oil over medium-low heat. Add the onions and garlic, cooking till tender, about 5 minutes.
- Add the squash and cook, stirring occasionally, until soft, about 10 minutes.
- Add the remaining ingredients. Chop the roasted apples and add. Bring to a boil, then reduce to a simmer and cook until the vegetables are very soft, about 30 minutes.
- Purée in batches in a food processor until smooth, then return to the saucepan. Heat over low heat, thinning with more water, if necessary.
- To serve, ladle into shallow bowls and garnish with sliced apples, freshly ground cinnamon, and a pinch of ground cloves.
- Try not to dive in.
Makes 12 servingsAdapted from A Vegan Survival Guide for the Holidays. Like this recipe? Download the free e-book today!