Roasted Butternut Squash and Apple Soup



This recipe has been adapted from Dr. Andrew Weil’s book “The Healthy Kitchen” (Knopf, 2005).
serves 4

1 large winter squash (about 2 1/2 pounds), such as butternut or kabocha, peeled, seeded, and cut into 2-inch pieces
2 medium onions, peeled and quartered
3 cloves garlic, peeled
2 apples, such as Granny Smith, peeled, cored, and quartered
2 tablespoons extra-virgin olive oil
Coarse salt
Chili powder, for seasoning (optional)
4 cups pure water
2 tablespoons miso paste (found at your local health food store)
cilantro and slivered almonds, for garnish (optional)


1. Preheat oven to 400 degrees. In a large roasting pan, toss squash, onions, garlic, and apples with oil to coat. Season well with salt and chile powder. Roast, stirring every 10 minutes, until vegetables are fork-tender and lightly browned, about 40 minutes.
2. Transfer half the vegetables and 2 cups water to a food processor; puree until smooth. Repeat with remaining vegetables, water and 2 tablespoons miso paste.
3. Return pureed mixture to pot, thinning soup with water, if necessary. Season with salt and chile powder; bring to a simmer over medium-low heat.
4. Serve immediately, garnished with cilantro and slivered almonds, if desired.

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