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Winter Squash and Apple Soup
Serves 4 to 6
Roasting squash and apples intensifies their flavors. Use a mixture of winter squash varieties for a more complex taste.
3 pounds winter squash such as butternut, kabocha, acorn or delicata, peeled and cut into 1-inch chunks (about 8 cups)
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
2 tablespoons nutritional yeast
1/4 cup chopped fresh parsley
Preheat 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. Transfer to a medium saucepan and bring to a simmer over medium heat. Add more water if needed to thin soup to desired consistency. Serve garnished with parsley.
Recipe courtesy of Whole Foods Market. Visit www.wholefoodsmarket.com for more great recipes.
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