ACORN SQUASH AND APPLE SOUP
Looking for a hearty dinner? Then check out this tasty soup made with acorn squash and apples - a delightful meal.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h40m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 350°. Cut squash in half; remove seeds and fibers. Place squash, cut sides up, in rectangular pan, 13 x 9 x 2 inches. Pour water into pan until 1/4 inch deep. Bake uncovered about 40 minutes or until tender. Cool; remove pulp from rind and set aside.
- Melt butter in heavy 3-quart saucepan over medium heat. Cook onion in butter 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in apples, thyme and basil. Cook 2 minutes, stirring constantly. Stir in broth. Heat to boiling; reduce heat to low. Simmer uncovered 30 minutes.
- Remove 1 cup apples with slotted spoon; set aside. Place one-third of the remaining apple mixture and squash in blender or food processor. Cover and blend on medium speed about 1 minute or until smooth; pour into bowl. Continue to blend in small batches until all the soup is pureed.
- Return blended mixture and 1 cup reserved apples to saucepan. Stir in half-and- half, nutmeg, salt and pepper; heat until hot.
Nutrition Facts : Calories 155, Carbohydrate 20 g, Cholesterol 15 mg, Fiber 2 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 910 mg
ACORN SQUASH SOUP
Provided by Guy Fieri
Categories appetizer
Time 2h40m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Cut the squash in half on the equator and remove the seeds with a spoon. Cut a flat spot on each end so the squash will sit flat. Line a baking sheet with aluminum foil and arrange the squash, cut side up. To 3 of the squash halves, add a peeled shallot and to the other 3 add 2 garlic cloves on each. Drizzle with 2 tablespoons of olive oil and season with 1 tablespoon each of the salt and freshly cracked pepper. Roast in the hot oven until very tender and starting to caramelize and collapse, approximately 1 hour. Remove from oven and when cool enough to handle, remove the squash from the skin. Reserve the roasted shallots and garlic with the squash. Can be done ahead.
- In a large Dutch oven, heat 1 tablespoon of the olive oil and 2 tablespoons of the butter over medium-high heat and when the butter is starting to foam, add the raw diced shallots and saute until they are starting to caramelize, about 5 to 6 minutes. Deglaze with 1/2 cup of the chicken stock and stir to remove any fond. Reduce the heat to medium-low and add in the reserved squash, roasted shallots and garlic and then the remaining chicken stock. Stir to combine, then puree with a stick blender. The mixture will be very thick. Add in the cayenne, white pepper and the herbs. Stir in the cream and Worcestershire sauce and heat slowly over medium-low heat. When the mixture comes to a slow simmer, mix again with the stick blender and stir in 1/4 cup of the Parmesan and turn heat to low. Serve with a fresh crack of black pepper, a nice drizzle of extra-virgin olive oil and a light sprinkle of remaining Parmesan. Ladle into soup bowls and serve.
SQUASH AND APPLE SOUP
Provided by Food Network
Yield 10-12 servings
Number Of Ingredients 11
Steps:
- In large pot, over medium-high heat, cook onion in olive oil until soft, about 3 minutes, stirring several times. Add squash, apples, thyme and red pepper. Cook, stirring frequently, until squash begins to turn golden around edges, about 5 minutes. Add broth and bring to boil. Reduce heat to low, cover and simmer for 1 hour, stirring several times. Turn off heat, uncover and allow soup to cool about 15 minutes. Transfer about 1/3 of soup to blender and process until pureed. Repeat with remaining soup in two more batches. Return pureed mixture to pot and stir in half and half. Return to simmer. Season to taste with salt and pepper. Serve hot, garnished with whipped cream and a few green onion slices.;
APPLE-STUFFED ACORN SQUASH
This is the most incredible recipe that I make every Thanksgiving.
Provided by cksmom1
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Place the squash onto a baking sheet cut side down. Fill the baking sheet with 1/2 inch of water.
- Bake the squash in the preheated oven for 40 minutes. Drain off any water remaining in the baking sheet.
- While the squash is baking, melt the margarine in a large skillet over medium heat. Cook the onion and apple in the margarine until the onion has softened and turned translucent, 10 to 15 minutes. Scrape the mixture into a bowl to cool until the squash has finished baking.
- Once the squash is done, stir the raisins, brown sugar, cinnamon, and Cheddar cheese into the apple mixture. Turn the squash cut side up on the baking sheet and fill with the apple mixture. Return the squash to the oven; bake until the filling is hot and the cheese has melted, about 15 minutes.
Nutrition Facts : Calories 338.2 calories, Carbohydrate 51 g, Cholesterol 29.7 mg, Fat 13.2 g, Fiber 6.1 g, Protein 10 g, SaturatedFat 6.7 g, Sodium 228.7 mg, Sugar 24.8 g
ROASTED ACORN, BUTTERNUT, AND APPLE SOUP
This is fabulous soup for the fall season.
Provided by JONATHAND1018
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix butter, brown sugar, and honey together in a bowl. Spoon about 1/6 of the butter mixture into the cavities of each of the butternut squash halves and the acorn squash halves. Arrange squash halves in large baking dishes.
- Roast squash in preheated oven for about 30 minutes. Arrange apples around the squash halves and continue baking until flesh is easily removable with a spoon, about 30 minutes more.
- When you add the apples to the oven, heat olive oil in a small skillet over medium-low heat; add onion and thyme. Cook onion, stirring frequently, until completely caramelized, about 30 minutes.
- Scoop roasted squash into a large pot; add apples and caramelized onion. Pour vegetable stock, apple cider, and water into the pot; bring to a boil and remove from heat.
- Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Reheat before serving, as needed.
Nutrition Facts : Calories 278.5 calories, Carbohydrate 50.7 g, Cholesterol 20.3 mg, Fat 9.3 g, Fiber 4.6 g, Protein 2.6 g, SaturatedFat 5.1 g, Sodium 375.6 mg, Sugar 32 g
ACORN SQUASH AND APPLE SOUP
Make and share this Acorn Squash and Apple Soup recipe from Food.com.
Provided by Alia55
Categories Low Protein
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place squash cut side down on rack set over gently simmering water in saucepan.
- Cover and steam until tender.
- Cool squash slightly and scoop pulp from shells.
- Combine 1/4 cup chicken stock, apples and onion in heavy medium saucepan.
- Cover and cook over low heat 10 minutes.
- Add squash pulp, remaining chicken stock, apple juice, ginger and salt.
- Cover and simmer about 20 minutes.
- Puree soup in batches in processor or blender.
- Strain through sieve into clean saucepan, pressing puree with back of spoon.
- Reheat soup gently. A.
- dd lemon juice.
- Season with salt and generous amount of pepper.
- Ladle into bowls and garnish with yogurt and chives.
Nutrition Facts : Calories 230.7, Fat 2.6, SaturatedFat 0.7, Cholesterol 5.4, Sodium 558.2, Carbohydrate 49.3, Fiber 5.4, Sugar 17.7, Protein 6.8
SQUASH AND APPLE SOUP
Provided by Food Network
Time 1h15m
Yield 10-12 servings
Number Of Ingredients 11
Steps:
- 1. In large pot, over medium-high heat, cook onion in olive oil until soft, about 3 minutes, stirring several times. Add squash, apples, thyme and red pepper. Cook, stirring frequently, until squash begins to turn golden around edges, about 5 minutes. Add broth and bring to boil. Reduce heat to low, cover and simmer for 1 hour, stirring several times. Turn off heat, uncover and allow soup to cool about 15 minutes.
- 2. Transfer about 1/3 of soup to blender and process until pureed. Repeat with remaining soup in two more batches. Return pureed mixture to pot and stir in half and half. Return to simmer. Season to taste with salt and pepper. Serve hot, garnished with whipped cream and a few green onion slices.
- 3 Key Ingredients: STAR Extra Virgin Olive Oil, Squash, Apples
ACORN SQUASH AND GRANNY SMITH APPLE SOUP
I got this recipe from about.com and it was written by Fiona Haynes. I'm adding this because this is a great recipe and tastes great, wonderful on a cool autumn night. "Acorn Squash has a slightly earthier taste than butternut squash, which complements the sweetness of the apple and mild spice of the curry powder. Enjoy this acorn squash and apple soup with some crusty whole-grain bread." -Fiona Haynes
Provided by melissa
Categories Apple
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Pierce acorn squash with a fork, and place on a paper towel in the microwave for 8-10 minutes. Pierce with tip of knife to see if it's tender. Carefully remove from microwave.
- Allow to cool, then halve the acorn squash lengthwise.
- Scoop out seeds and fibers.
- Meanwhile, heat oil in a medium pot or Dutch oven. Sauté onions and apples for 5 minutes, until softened. Sprinkle curry powder and stir well.
- Scoop the flesh of the acorn squash from the skin and add to pot. Discard skin.
- Pour in chicken or vegetable broth. Bring to a boil, then cover and simmer for 15 minutes.
- Using a hand blender or a regular blender, puree the soup until smooth. Serves 4
- Per Serving: Calories 145, Calories from Fat 2.8g (sat 0.2g), Cholesterol 0mg, Sodium 37mg, Fiber 4.3g, Protein 2.6g.
5-INGREDIENT APPLE-BUTTERNUT SQUASH SOUP
Although it has very few ingredients, this soup is intensely flavorful because the squash is browned before it's simmered. Simmering it in coconut milk instead of stock makes it extra rich and creamy. Don't skimp on the drizzle of olive oil at the end; it's there not only for presentation, but also to balance the flavor.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Add 1 tablespoon of the olive oil to a Dutch oven or large pot and heat over medium-high heat. Add half the squash and 1 teaspoon salt. Cook, stirring occasionally, until the bottom of the pot and some of the squash pieces are browned, 4 to 5 minutes. Transfer the squash to a bowl. Add the remaining 1 tablespoon olive oil and uncooked squash to the pot with 1 teaspoon salt. Cook, stirring occasionally and deglazing the brown bits on the bottom of the pot with a splash of water and a wooden spoon if it looks like it's going to burn, about 4 minutes. Add the rest of the cooked squash back to the pot.
- Add the coconut milk and apples to the pot and bring to a boil. Reduce to a simmer and cook until the squash is quite tender, 15 to 20 minutes. Puree with an immersion blender until smooth, or transfer the squash and apple chunks with a slotted spoon to a blender to puree, then return the blended mixture to the pot and stir to combine. Taste and adjust the seasoning as necessary.
- Serve the soup topped with apple slices and big drizzles of olive oil.
SQUASH, GINGER AND APPLE SOUP
This easy soup is delicious. It is wonderful proof of the theory that ingredients that come into season together are naturally complementary. Autumn, then, is the time to simmer up a pot of this golden potage. The ginger adds a lively kick to an otherwise sweet and mellow dish. You will not be dissappointed!! Serves 8 as a first course, or 4 as a main course. Prep time is the time it takes to bake the squash...
Provided by MarieRynr
Categories Apple
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Position a rack in the middle of the oven and preheat to 450*F.
- Line a jelly roll pan with tinfoil.
- Halve the squash lenghtwise and with a sharp metal spoon scrape out and discard all the seeds and fibres.
- Lay the squash halves, cut side down, on the pan and bake them until they are very tender when pierced with a fork-- about 40 minutes.
- Remove the pan from the oven and when the squash is cool enough to handle, scoop out the flesh, including any well browned edges.
- Chop and reserve the flesh.
- In a large pot over medium heat, melt the butter.
- Add the apple, onion,ginger and garlic and cook, uncovered, stirring once or twice until lightly browned.
- (15 to 20 minutes) Add the stock, reserved squash, salt and pepper and bring to a simmer.
- Partially cover the pan and cook the soup, stirring occasionally until the apples are very tender, about 30 to 35 minutes.
- Remove from heat and cool slightly.
- Puree the soup in batches in a food processor or blender, or force it through a food mill.
- This soup can be prepared up to 3 days in advance, and will taste the better for it.
- Cool, cover and refridgerate.
- To serve, return soup to the pan.
- Add the cream if you are using it, and heat, stirring often, until steaming, about 5 minutes.
- Adjust the seasoning and ladle into bowls.
- NOTE: A spoonful of sweetly caramelized apples and a dollop of ginger cream will transform this simple country soup into a dazzling starter.
- Or, sprinkle it with crumbled Gorgonzola (about 1 cup), diced raw red apple (about 3/4 cup) and chopped pistachios or toasted pumpking seeds (about 1/2 cup) For Carmelized apples: melt 3 TBS unsalted butter.
- Add 2 medium-large cored, peeled and diced Granny Smith apples and cook stirring often until lightly browned.
- Add 1 TBS packed golden brown sugar, a pinch of salt and a generous grinding of black pepper and cook, stirring another 5 minutes until the apples are well browned and glazed.
- Use hot.
- For Ginger Cream: In a small bowl, whisk 1/3 cup chilled whipping cream into soft peaks.
- Stir in 1 TBs fresh ginger juice, made by finely shredding the ginger on a grater and pressing it through a seive set over a small bowl.
ACORN SQUASH WITH APPLE
Peeling an acorn squash is the key to this delicious dish that's cooked in a microwave. A fast and easy delight for busy families.
Provided by Ed Haley
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- To easily peel the acorn squash without losing a lot of vegetable, gently drop the squash in a large pot of boiling water, and boil for 15 minutes. Pour off the boiling water and fill with cold water and let sit 5 minutes to cool. When cool enough to handle, use a knife to slice off the peel on the ridges and use a teaspoon to dig out the peel in the valleys. Slice the squash in half and remove the seeds and stem. Then slice the halves into sections and finally cut into 1 inch chunks.
- Place the squash chunks into a large microwave-safe bowl along with the apples. Dot with pieces of butter. Sprinkle the brown sugar, walnuts, salt and cinnamon over the top. Cover with plastic wrap, and poke a few holes in it for ventilation.
- Cook in the microwave for 7 1/2 minutes on full power. Remove, uncover, and stir. Return to the microwave, and cook for another 7 1/2 minutes on full power, until tender. Serve hot.
Nutrition Facts : Calories 97.7 calories, Carbohydrate 19.2 g, Cholesterol 5.1 mg, Fat 2.9 g, Fiber 3.7 g, Protein 1 g, SaturatedFat 1.3 g, Sodium 211.4 mg, Sugar 9.2 g
SQUASH AND APPLE SOUP
This is just one butternut squash soup recipe that I have, but I LOVE this soup. It's different, and just really delicious.
Provided by dakota kelly
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- In a large saucepan melt butter over medium heat; cook onion, stirring occasionally, for 4 minutes or until softened. Add squash, apples, potato, ginger and pepper; stir in water. Cover and bring to boil; reduce heat to low and simmer for 12 to 15 minutes or until potatoes are tender.
- In food processor or blender, puree soup, in batches if necessary, until smooth. Return to saucepan. Stir in apple cider and brown sugar; heat to boiling. Garnish with dollop of yogurt and sprinkle with pecans.
Nutrition Facts : Calories 139.9 calories, Carbohydrate 28.6 g, Cholesterol 4.8 mg, Fat 2.8 g, Fiber 5.2 g, Protein 3.1 g, SaturatedFat 1.2 g, Sodium 31.8 mg, Sugar 11.5 g
SPICED SQUASH AND APPLE SOUP
In preparing for the fall/winter holidays I came across this soup. I was looking for something that could be made ahead and served for a family get-together. Since it has no cream, this recipe looks like it would reheat easily. The original recipe is by Joyce Goldstein and the ingredients were doubled for a large gathering.
Provided by Acerast
Categories Apple
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt the butter and olive oil in a soup pot over moderate heat.
- Add the diced onions and apples and cook until tender, about 10 minutes.
- Stir in the spices, cook for one minute.
- Add the squash and chicken stock, bring to a boil, reduce the heat, and simmer, uncovered, until the squash is very tender, about 20-30 minutes.
- In a blender or food processor, puree the vegetables in batches with a little bit of the stock.
- Transfer puree mixture into a large bowl.
- Stir in enough of the remaining stock to make a medium-thick soup.
- Reserve any leftover stock if not serving right away, as the soup may thicken on standing. This is rich broth so if you have any left just add it to your favorite homemade soup or freeze for another use.
- Season with salt and pepper and adjust the spices.
- This soup may be made a day ahead, refrigerated uncovered until cold and then covered to store.
- To serve, in a large pot heat the soup almost to scalding.
- Ladle into bowls and top with thin slices of apple.
More about "acorn squash and granny smith apple soup food"
ACORN SQUASH AND APPLE SOUP RECIPE - RECIPELAND.COM
From recipeland.com
10 BEST ACORN SQUASH BUTTERNUT SQUASH SOUP RECIPES
From yummly.com
ACORN SQUASH SOUP WITH GREEN APPLE RECIPE
From livestrong.com
ROASTED ACORN SQUASH AND APPLE SOUP - MAKING THYME …
From makingthymeforhealth.com
SLOWCOOKER ACORN SQUASH WITH APPLES - PEANUT BLOSSOM
From peanutblossom.com
RECIPE: ROASTED APPLE AND WINTER SQUASH SOUP | KITCHN
From thekitchn.com
ACORN SQUASH WITH APPLES - MAYO CLINIC
From mayoclinic.org
ROASTED ACORN SQUASH SOUP | MAPLE FROM CANADA
From maplefromcanada.ca
ROASTED ACORN SQUASH SOUP RECIPE - THE CAREFREE KITCHEN
From thecarefreekitchen.com
ROASTED APPLE AND ACORN SQUASH SOUP - CAROLINE'S COOKING
From carolinescooking.com
ACORN SQUASH WITH APPLES AND WALNUT-OAT CRUMBLE
From letthebakingbegin.com
BUTTERNUT SQUASH GRATIN WITH GRANNY SMITH APPLE RECIPE
From foodhousehome.com
15 WAYS TO COOK WITH GRANNY SMITH APPLES | ALLRECIPES
From allrecipes.com
RECIPE: ACORN SQUASH AND APPLE SOUP | WHAT'S UP AT UPSTATE
From upstate.edu
FRESH DIET 1200-1400 - ACORN SQUASH AND GRANNY SMITH APPLE SOUP
From myfitnesspal.com
ONION, APPLE AND ACORN SQUASH SOUP - HONEST COOKING
From honestcooking.com
ACORN SQUASH AND GRANNY SMITH APPLE SOUP RECIPE - TEXTCOOK
From textcook.com
ROASTED ACORN SQUASH APPLE SOUP - RAINBOW BLOSSOM NATURAL …
From rainbowblossom.com
ROASTED ACORN SQUASH SOUP WITH APPLES AND BACON - GRACELACED
From gracelaced.com
CREAMY SQUASH AND APPLE SOUP RECIPE | MYRECIPES
From myrecipes.com
ACORN SQUASH AND APPLE SOUP RECIPE - FOOD.COM
From food.com
RECIPE: WINTER SQUASH AND APPLE SOUP | WHOLE FOODS MARKET
From wholefoodsmarket.com
HUNGARIAN APPLE SOUP RECIPE | EATINGWELL
From eatingwell.com
SQUASH AND APPLE SOUP - STARKEL NUTRITION
From starkelnutrition.com
CREAMY WINTER SQUASH AND APPLE SOUP - ANCIENT HARVEST
From ancientharvest.com
SAUSAGE AND APPLE STUFFED ACORN SQUASH - SIP AND FEAST
From sipandfeast.com
SPICY ACORN SQUASH AND APPLE SOUP - MUY BUENO COOKBOOK
From muybuenocookbook.com
APPLE, PARSNIP AND ACORN SQUASH SOUP AND OPENSKY PROMOTION
From thehealthyapple.com
WINTER SQUASH AND APPLE SOUP | SAVEUR
From saveur.com
APPLE SQUASH SOUP RECIPE - TEXTCOOK
From textcook.com
ROASTED ACORN SQUASH SOUP - YOUR ALLERGY CHEFS ALLERGEN FREE …
From yourallergychefs.com
ACORN SQUASH AND GRANNY SMITH APPLE SOUP RECIPE - WEBETUTORIAL
From webetutorial.com
SQUASH SOUP TOPPED WITH GRANNY SMITH APPLES, RED CHILIE AND …
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love