Roasted Butternut Squash Soup with Wild Rice and Apples

Name: Roasted Butternut Squash Soup with Wild Rice and Apples
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 6 servings freshly ground black pepper, to taste; 1 pinch cayenne pepper (or to taste); 3 teaspoons kosher salt; 1 onions, roughly chopped; 2 sprigs thyme; 3 Tbsps unsalted butter; 946 milliliters vegetable broth; 4 Tbsps whole almonds; 118 milliliters wild rice

Roasted Butternut Squash Soup with Wild Rice and Apples is a gluten free and vegetarian soup. One serving contains 152 calories, 4g of protein, and 9g of fat. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 6. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes approximately 2 hours. Head to the store and pick up butter, thyme, vegetable broth, and a few other things to make it today.

Instructions

Pre-heat the oven to 350 degrees.

Equipment you will use

Oven

Place the almonds on a baking sheet; toast until fragrant, shaking the pan once or twice, about 10 minutes.

Ingredients you will need

Almonds

Toast

Equipment you will use

Baking Sheet

Frying Pan

Transfer to a cutting board and roughly chop.Raise the heat in the oven to 400 degrees.

Equipment you will use

Cutting Board

Oven

Cut the squash in half lengthwise and remove the seeds and strings.

Ingredients you will need

Squash

Seeds

Place cut side down on a parchment paper lined baking sheet. Once the oven has pre-heated place the squash on the center rack and roast until soft and fragrant about 30-40 minutes, depending on the size of the squash.

Ingredients you will need

Squash

Equipment you will use

Baking Paper

Baking Sheet

Oven

Remove from oven and let cool almost completely before proceeding.Scoop the flesh from the squash placing it in a bowl and set aside. Discard skins.Using a large soup pot, heat 2 tablespoons butter over medium heat, add the onion, celery and carrot and cook, stirring occasionally, about 10 minutes.

Ingredients you will need

Butter

Carrot

Celery

Squash

Onion

Soup

Equipment you will use

Bowl

Oven

Pot

Add the reserved squash, turnips, parsnips, 2 teaspoons of the salt, and some pepper; cook stirring until the vegetables are well coated.

Ingredients you will need

Vegetable

Parsnip

Turnip

Pepper

Squash

Salt

Add about 3 ½ cups of the vegetable broth to the pot along with the thyme; bring this to a boil, the lower the heat to a simmer. Cook stirring occasionally, until the vegetables have softened, about 30 minutes.Fill a small sauce pan with water, add ½ teaspoon of salt and the rice. Bring to a boil over high heat; reduce heat. Simmer until the rice is tender, about 45 minutes.

Ingredients you will need

Vegetable Broth

Vegetable

Sauce

Thyme

Water

Rice

Salt

Equipment you will use

Sauce Pan

Pot

Drain and set aside.

Remove the soup from the heat and let it cool some. Using an immersion blender process the soup until smooth and creamy adjust texture with the remaining stock as necessary. Return the soup to a medium heat and allow it to re-heat.Melt the remainy 1 tablespoon butter in a saute pan .

Ingredients you will need

Butter

Stock

Soup

Equipment you will use

Immersion Blender

Frying Pan

Add the apple and cook with out disturbing until slightly browned and soft, about 3 minutes.

Ingredients you will need

Apple

Add the scallion slices, remaining ½ teaspoon salt, and a pinch of cayenne. Cook an additional minute gently stirring the mixture together.

Ingredients you will need

Green Onions

Ground Cayenne Pepper

Salt

Add the cooked rice to the pot and mix it in well and is heated through.Ladle the soup into individual soup bowls, and garnish with the apples, scallions and almonds.

Ingredients you will need

Cooked Rice

Green Onions

Almonds

Apple

Soup

Equipment you will use

Bowl

Ladle