Low Iodine Roasted Squash and Apple Soup
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Learn more →Ingredients
4 servings
- 1 medium butternut squash (about 2½ lb), peeled, seeded, and cut into 1½-inch cubes
- 2 medium granny smith apples, peeled, cored, and cut into 1-inch chunks
- 1 medium yellow onion, cut into 8 wedges
- 4 garlic cloves, unpeeled
- 3 tbsp extra-virgin olive oil, divided
- 1 tsp ground turmeric
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground black pepper
- ¼ tsp cayenne pepper (optional)
- ¾ tsp salt, plus more to taste
- 4 cups chicken broth
- 1 tbsp fresh lemon juice
For serving
- 1–2 tbsp extra-virgin olive oil, for drizzling (optional)
- 2 tbsp raw pumpkin seeds (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the squash cubes, apple chunks, onion wedges, and unpeeled garlic cloves in a single layer on a large rimmed baking sheet. Drizzle with 2 tbsp of the olive oil, sprinkle with ½ tsp of the salt, and toss to coat.
- 2
Roast on the center rack for 30–35 minutes, turning the squash and apples once halfway through, until the squash is tender and caramelized at the edges and the apples are soft and lightly golden.
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