This healthy soup makes for the ultimate cozy and comforting meal!
Ingredients:
3 tablespoons plus 1/2 teaspoon olive oil, divided;
1 large acorn squash (about 2 lbs), halved and seeded
1/4 teaspoon ground black pepper
1/2 teaspoon fine salt, divided
1 cup Cosmic Crisp apple, roughly chopped
1 large shallot (about 2 ounces)
1 1/2 garlic cloves, chopped
1 (3/4-inch) piece fresh ginger, peeled and chopped
2 cups low-sodium vegetable broth
1/2 tablespoon apple cider vinegar
3/4 teaspoons pure maple syrup
Croutons, optional (not gluten free)
Directions:
Preheat the oven to 425 F with racks in the center and lower third positions. Brush olive oil over acorn squash halves, and sprinkle evenly with pepper and salt. Place, cut-side down, on a large rimmed baking sheet lined with parchment paper Bake on the center rack until tender, about 40 minutes.
Meanwhile, toss the chopped apple with 1/2 tsp olive oil and spread evenly on a small baking sheet. Bake at 425 until caramelized on the bottom and very tender, 25 to 30 minutes.
Heat the remaining 1/8 cup olive oil in a large Dutch oven over medium-low. Add shallot, thinly sliced. Cook, stirring often, until crispy and golden, about 5 minutes. Using a slotted spoon, transfer shallot to a large plate lined with a paper towel and set aside. Remove pot from the heat, but do not discard the oil.
Once the squash is tender, remove from the oven and scoop out the flesh directly onto the sheet pan. Discard the squash skins.
Return the Dutch oven with the shallot-infused oil to medium heat and stir in the reserved roughly chopped shallots, 3 garlic cloves, chopped, and 1 (1 1/2-inch) piece fresh ginger, peeled and chopped. Cook, stirring often, until tender and aromatic, about 4 minutes.
Add the roasted squash, apple, and remaining 1/4 tsp salt to the Dutch oven along with 2 cups low-sodium vegetable broth. Bring the mixture to a boil over medium-high, then reduce the heat to medium-low and simmer, uncovered, until the flavors meld, about 20 minutes.
Blend soup using an immersion blender or CAREFULLY pour it into a blender. Secure the lid and remove the center piece to allow steam to escape, placing a clean towel over the opening. Blend until thickened and smooth, about 1 minute.
Return the mixture to the Dutch oven and stir in 1 tablespoon apple cider vinegar and 1 1/2 teaspoons pure maple syrup. Divide the soup evenly among 2 bowls and top with the reserved fried shallots and purchased croutons, if desired.
