Winter squash and apple soup from Whole Foods

Chef Robert Turner and Ben Hery from Whole Foods show us how to make a winter squash and apple soup that could also be turned into a sauce. The sauce could go over a simple risotto or even a turkey meal. 
This sauce is super simple and very versatile. 
Step1 : First you need to peel and cut up your squash, Granny Smith Apples, and garlic and onions. For the squash and apples, you'll want to keep them at about 1-inch chunks. 
Tip: We are going to use butternut squash, but you can also add any of your favor season squash like acorn to this recipe. This time of year offers an abundance of squash to choose from.
Tip: Since we are making a sauce, you'll want to remove the skin to get that smooth and creamy texture.
Step 2: In a large bowl, toss in your squash, apples, onions, garlic and ground ginger and mix it well. 
Tip: We are using Responsibly Grown Granny Smith Apples. These apples have a firm texture that holds up well when cooking and will balance out the sweetness of the butternut squash nicely.
Step 3: Once the produce is mixed well with the spices, spread on a baking sheet and roast for about 45 to 50 minutes until tender and brown. 
Tip: We lined the baking sheet with parchment paper to help with clean up and it keeps the mixture from sticking to the pan. 
We went ahead and baked the mixture so you can see what it should look like when done. 
Step 4: After baked, puree the mixture with broth, water and nutritional yeast and blend until smooth. 
Tip: If you are making a big batch to freeze for future use, break this up into two batches in the blender. 
Again, we went ahead and blended this up earlier, but this is what it should look like when you are finished. 
Step 5: Now take this mixture and add it to a medium sauce pan and bring to a simmer over medium heat. 
Tip: Add more water if need to thin it out.
Step 6: Let this simmer down for 10 minutes until the consistency you like for your sauces. 
TIP: For a thinner sauce add more water and let cook down longer, for a thicker sauce, add less water and don't let it cook down as long. 
Closing: When you are finished with your sauce, you can pour it over risotto or a main meat like turkey. Here we have a finished sauce mixed in with risotto. Do you want to taste it? Don't this look amazing? 
For this and any other recipes, go to or come into the store and ask one of our knowledgeable Team Members on how you can make a delicious sauce from your favorite seasonal produce. 
Winter Squash and Apple Soup
3 pounds winter squash such as butternut, kabocha, acorn or delicata , peeled and cut into 1-inch chunks (about 8 cups)
2 Granny Smith apples , peeled, cored and cut into 1-inch chunks
1 yellow onion , chopped
4 cloves garlic , sliced
1 teaspoon ground ginger
3 cups low-sodium vegetable broth
2 tablespoons nutritional yeast
1/4 cup chopped fresh parsley
Preheat oven to 400°F. Line two rimmed baking sheets or shallow roasting pans with parchment paper. In a large bowl, toss squash, apples, onion, garlic and ginger until mixed well. Spread mixture on baking sheets in a single layer. Roast squash mixture until tender and beginning to brown, about 45 to 50 minutes, rotating pans between oven racks halfway through baking. Remove from oven and purée squash mixture with broth, 1 cup water and nutritional yeast in a blender or food processor in 2 batches until smooth. Transfer to a medium saucepan and bring to a simmer over medium heat. Add more water if needed to thin soup to desired consistency. Serve garnished with parsley.
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