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Winter squash apple soup

Preheat oven to 220°C. Place squash, onion and apple pieces on large baking sheet. Sprinkle with coriander, cumin, crushed chillis akes and salt, drizzle with oil and toss to coat evenly. Roast, stirring occasionally, until tender, 30 to 45 minutes (timing will depend on variety and age of squash).

Start cooking

Tools

Details

10

Ingredients

6

Steps

Time

10'

Prep

55'

Cooking

65'

Total

Ingredients

  • 800 gbutternut or other winter squash, peeled, seeded and roughly chopped
  • 2yellow onion, chopped
  • 1apple, peeled, cored and roughly chopped
  • 1 teaspoonground coriander
  • 1 teaspoonground cumin
  • 1/4 - 1/2 teaspooncrushed chilli flakes
  • -pinch of sea salt
  • 1 - 2 tablespoonsolive oil
  • 750 mlchicken or vegetable stock, heated, plus more if needed
  • Amountingredient name
Make it now
  • Step 1

    Preheat oven to 220°C. Place squash, onion and apple pieces on large baking sheet. Sprinkle with coriander, cumin, crushed chillis akes and salt, drizzle with oil and toss to coat evenly. Roast, stirring occasionally, until tender, 30 to 45 minutes (timing will depend on variety and age of squash).

  • Step 2

    Add roasted vegetable mixture and stock to the jar of the KitchenAid ARTISAN Power Plus Blender.

  • Step 3

    Secure lid and turn dial to Speed 1. Slowly increase to high (Speed 10 or 11) and blend until smooth and rising steam is visible for about 1-2 minutes

  • Step 4

    Adjust thickness with more stock, if you like. Season to taste with salt. The soup should be hot. Serve at once, or leave to cool, transfer to airtight container and refrigerate for up to 5 days or freeze for up to 3 months.

  • CHEF’S TIP

    Top with dollop of yoghurt, sour cream or crème fraîche; with chopped fresh coriander, thyme or at-leaf parsley leaves; or with toasted pumpkin seeds.

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Winter squash apple soup

Step 1

Preheat oven to 220°C. Place squash, onion and apple pieces on large baking sheet. Sprinkle with coriander, cumin, crushed chillis akes and salt, drizzle with oil and toss to coat evenly. Roast, stirring occasionally, until tender, 30 to 45 minutes (timing will depend on variety and age of squash).

Step 2

Add roasted vegetable mixture and stock to the jar of the KitchenAid ARTISAN Power Plus Blender.

Step 3

Secure lid and turn dial to Speed 1. Slowly increase to high (Speed 10 or 11) and blend until smooth and rising steam is visible for about 1-2 minutes

Step 4

Adjust thickness with more stock, if you like. Season to taste with salt. The soup should be hot. Serve at once, or leave to cool, transfer to airtight container and refrigerate for up to 5 days or freeze for up to 3 months.

CHEF’S TIP

Top with dollop of yoghurt, sour cream or crème fraîche; with chopped fresh coriander, thyme or at-leaf parsley leaves; or with toasted pumpkin seeds.

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