CHEDDAR APPLE SOUP
This is a unique and delicious way to use a few extra apples. With a loaf of fresh bread and a side salad, this soup makes a wonderful fall meal for family and friends.
Provided by Chris D. Williams
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Melt butter in a stockpot over medium heat; saute onion until tender, about 10 minutes. Sprinkle flour and mustard powder over onion and stir to coat. Cook and stir onion mixture until flour and mustard have dissolved, 1 to 2 more minutes.
- Stir chicken stock into onion mixture until well-blended; add 3/4 the apples. Cover the stockpot with a lid, reduce heat to low, and simmer until soup is thickened and apple is tender, about 10 minutes.
- Stir Cheddar cheese into soup, stirring constantly, until cheese is melted and soup is a silky texture, 3 to 5 minutes.
- Blend soup using a hand blender or transfer soup to a blender, working in batches, until soup is smooth. Stir hot sauce and black pepper into soup. Ladle soup into serving bowls and garnish with remaining 1/4 chopped apple.
Nutrition Facts : Calories 369.1 calories, Carbohydrate 21 g, Cholesterol 75.2 mg, Fat 25.5 g, Fiber 2.5 g, Protein 16.2 g, SaturatedFat 15.8 g, Sodium 974.1 mg, Sugar 11.3 g
APPLE SQUASH SOUP
This is a wonderful fall recipe. Goes great with some crusty bread and fresh apple cider. Takes some prep time, but it's worth it!
Provided by LifeLearner
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 1h15m
Yield 4
Number Of Ingredients 5
Steps:
- Cut each squash half into 3 wedges. Arrange in the bottom of a large stockpot with the skin side facing up. Pour 1 cup of the chicken broth over the squash. Bring the broth to a boil, reduce heat to medium-low, place a cover on the stockpot, and cook until the squash is tender, 20 to 30 minutes. Set the squash aside to cool and reserve the liquid. Reserve remaining chicken broth for later.
- Melt the butter in a large skillet over medium heat. Cook the onion in the melted butter until softened, about 5 minutes; add the apples and continue cooking and stirring until the apples are tender, 15 to 20 minutes.
- Scoop the flesh of the cooled squash into the pitcher of a blender. Pour the reserved cooking liquid over the squash. Blend the squash until smooth. Add the onion and apple mixture and the remaining chicken broth; blend again until smooth.
- Pour the blended soup back into the stockpot, and place over medium heat until warmed through.
Nutrition Facts : Calories 311.7 calories, Carbohydrate 26.6 g, Cholesterol 63.5 mg, Fat 23.5 g, Fiber 4.2 g, Protein 2.3 g, SaturatedFat 14.6 g, Sodium 642.7 mg, Sugar 12 g
APPLE-CHEDDAR SOUP
Make a meal that's like getting your fondue-dipped apples in one delicious bowl of soup.
Provided by Food Network Kitchen
Time 50m
Yield 4-6
Number Of Ingredients 11
Steps:
- Melt the butter in a large wide pot over medium heat. Add the onions and cook, stirring occasionally, until soft but not brown, about 10 minutes. Add the apples and cook, stirring, until soft but not mushy, about 10 minutes more.
- Sprinkle the flour and nutmeg over the onions and apples. Cook, stirring, until the mixture is light brown and fragrant, 4 to 5 minutes. Add the apple-flavored brandy and continue to cook, stirring, until the pot is almost dry.
- Gradually whisk in the broth until well blended. Bring to a boil, reduce the heat to a simmer, cover and cook, stirring occasionally, for 10 minutes. Add the milk and return to a simmer. Whisk in the cheese a handful at a time until completely melted. Season with salt and pepper.
- Serve in soup bowls and garnish with more cheese and the chives if using.
BUTTERNUT SQUASH SOUP WITH APPLE & SMOKED CHEDDAR
Make and share this Butternut Squash Soup With Apple & Smoked Cheddar recipe from Food.com.
Provided by Vino Girl
Categories Cheese
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, heat the olive oil.
- Add the onion and cook over moderately high heat, stirring occasionally, until golden, about 8 minutes.
- Add the apple cider and cook until syrupy, about 3 minutes.
- Add the butternut squash and chicken stock and bring to a boil.
- Cover and simmer until the squash is very tender, about 40 minutes.
- In a blender, puree the soup in batches.
- Return the soup to the saucepan and stir in the cream. Season with salt and pepper and keep warm.
- Heat a medium skillet.
- Add the butter and diced apple and cook over high heat until the apple is tender and golden around the edges, about 2 minutes.
- Remove the skillet from the heat. Season lightly with salt and pepper.
- Ladle the soup into bowls; garnish with the smoked cheddar, sautéed apples and chives; serve.
- For Vegetarian do not use Chicken broth or stock. Use Vegetable broth.
Nutrition Facts : Calories 467.4, Fat 30.1, SaturatedFat 14.3, Cholesterol 74, Sodium 465.9, Carbohydrate 41.3, Fiber 5.2, Sugar 13.5, Protein 12.2
APPLE-CHEDDAR-SQUASH SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Melt 4 tablespoons butter in a large pot over medium-low heat and add the onion, apples, potato and squash. Season with salt and pepper and cook until the onion is soft, about 8 minutes. Stir in the sage and flour. Add the cider and cook over high heat, stirring, until thickened. Add the broth and milk, cover and bring to a boil; reduce to a simmer and cook, stirring, until the potato is soft, 8 to 10 minutes.
- Meanwhile, heat the remaining 1 tablespoon butter in a large skillet over medium-high heat. Add the prosciutto and cook until crisp, turning occasionally, about 2 minutes. Drain on paper towels.
- Add the cheese to the soup and stir over medium-low heat until melted. Puree in a blender in batches until smooth; season with salt and pepper. Garnish with the prosciutto, more cheese and chives, if using. Serve with bread, if desired.
APPLE-CHEDDAR SOUP WITH BACON
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook the bacon in a large pot over medium heat until crisp, 4 to 5 minutes per side. Transfer to paper towels to drain; let cool slightly, then roughly chop. Pour out all but 2 tablespoons of the drippings from the pot.
- Increase the heat under the pot to medium high. Add the onion, apples and potato and cook, stirring frequently, until the apples are soft, about 8 minutes. Add the chicken broth, apple juice, 3/4 teaspoon salt, and pepper to taste. Bring to a simmer and cook until the potato is soft, 10 to 12 minutes. Stir in all but 2 tablespoons of the cheddar until melted. Working in batches, transfer the soup to a blender and puree. Return to the pot and season with salt and pepper.
- Meanwhile, preheat the broiler. Spread the bread with the mustard and sprinkle with the reserved 2 tablespoons cheese. Broil until the cheese melts, about 30 seconds, then cut into 1-inch squares. Ladle the soup into bowls and top with the bacon, chives, cheese croutons and more pepper.
Nutrition Facts : Calories 492, Fat 29 grams, SaturatedFat 15 grams, Cholesterol 89 milligrams, Sodium 1098 milligrams, Carbohydrate 36 grams, Fiber 4 grams, Protein 23 grams
CURRIED SQUASH SOUP WITH APPLE AND CHEDDAR MELTS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Cook's Note: For a substitute for curry powder, combine 2 teaspoons turmeric, 1 1/2 teaspoons each ground cumin and ground coriander, 1/2 teaspoon each ground mustard and ground ginger and 1/4 teaspoon each ground cinnamon and cayenne pepper. For the curried squash soup: Preheat the oven to 400 degrees F. Dress the squash with the EVOO to coat lightly. Sprinkle with salt, pepper and a little freshly grated nutmeg, and coat with the curry powder. Drizzle the honey all over and roast until golden on the edges and very tender, about 25 minutes. The spices will toast with the squash and fill the air with a terrific aroma. Meanwhile heat a drizzle of EVOO in a soup pot over medium to medium-high heat, and then add the butter to melt. Stir in the garlic, carrots, apples and onions and sprinkle with salt and pepper. Cook, partially covered, until softened, about 10 minutes. Pour in the stock and a drizzle of honey (or chutney). Bring to a boil, reduce to a simmer and cook until the vegetables are softened, about 20 minutes. Add the roasted squash and puree with an immersion blender, thinning the soup with water if necessary. The soup can alternately be pureed in batches in a food processor or high-power blender. Adjust the seasoning. Cool and store for a make-ahead meal, bringing to room temperature before reheating over a medium flame. Garnish with the scallions and cilantro. For the apple and cheddar melts: Spread each bread slice with softened butter on 1 side and chutney on the other. Fill the sandwiches, chutney sides-in, with the cheese and apples in the center. Griddle the sandwiches over medium heat until deeply golden and the cheese has melted.
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
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