Seeing as today is my sister’s birthday (happy birthday!!!), I wanted to post a recipe we made together a few weekends ago when we went apple picking. It was a gorgeous September Saturday morning, and we came home with a big haul of apples.
We decided to make one sweet and one savory dish that afternoon when we got back. This soup, which features roasted apples, was inspired by a soup I made last fall. We changed it up a bit by using kabocha squash instead of butternut and cannelini beans instead of lentils. We also added some turkey sausage from the farmer’s market along with fresh rosemary. I hope you enjoy it!
Roasted Apple and Kabocha Soup
- 2 tablespoons olive oil, divided
- 1 large apple, peeled and cut wedges
- 1 small kabocha squash, peeled and cubed
- 1 small onion, diced
- 2 stalks celery, diced
- 1 cloves garlic, minced
- 1 tablespoon fresh chopped rosemary or 1 teaspoon dried
- 1 15-ounce can cannelini beans, drained and rinsed
- 2 turkey sausages, cup into half-moons (optional)
- 8 cups hot water
- 2 cups spinach
- Salt and pepper to taste
- Preheat oven to 400 degrees F. Toss apple and squash in 1 tablespoon olive oil and spread on a roasting sheet. Roast until tender and caramelized around the edges, about 35 – 40 minutes. Shake pan every 10 minutes to prevent sticking.
- In a large stock pot, heat remaining tablespoon of olive oil. Add onion, celery, and garlic. Cook until tender.
- Add spices, beans, and sausage. Toss well to coat.
- Add water to pot and bring to a boil.
- Simmer for twenty minutes. Add spinach in the last few minutes of cooking to wilt. Season with salt and pepper to taste.
What are your favorite things to make with apples? Do you have a favorite soup?
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