Roasted Squash and Apple Soup

This roasted squash soup recipe from Dr. Andrew Weil and chef Rosie Daley is one of Camila Alves' favorite summertime soups. This soup makes vegetables delicious and fun: Even her kids, who are picky eaters, like it!

Recipe from The Healthy Kitchen: Recipes for a Better Body, Life, and Spirit. Alfred A. Knopf, 2002.

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1 Large butternut squash
2 Medium onions (peeled and quartered)
3 cloves Garlic (peeled)
2 Tart (firm apples, peeled, cored, and quartered)
2 tbsp Extra-virgin olive oil
Salt (to taste)
Red chili powder (to taste)
4-5 cups Vegetable stock

Preheat oven to 400°F.

In a large roasting pan, toss the squash, onions, garlic, and apples with the oil to coat. Season well with the salt and chili powder. Roast, stirring every 10 minutes, until the vegetables are fork-tender and lightly browned, about 40 minutes.

Put half the vegetables with 2 cups of the stock in a food processor and purée until smooth. Repeat with the remaining vegetables and broth. Return puréed mixture to the pot. If the soup is too thick, add more broth.

Correct the seasoning and heat to a simmer.

Serve in warm bowls with dollops of Cilantro Walnut Pesto.