Butternut Squash And Apple Soup Food

BUTTERNUT SQUASH AND APPLE SOUP

Steps:

• Cut butternut squash in half, peel and seed.
• Peel, core and coarsely chop the apples.
• Peel the onion and coarsely chop.
• Combine all these ingredients with the rosemary, marjoram, chicken broth, water, bread, salt and pepper in a heavy saucepan.
• Bring to a boil and simmer for 45 minutes.
• Puree the soup in a blender until smooth.
• (Do in several batches, not filling the blender more than a quarter full each time).
• Return the soup to the saucepan and bring to a boil, then reduce the heat.
• Just before serving, add the heavy cream.
• Serve hot with a sprinkle of fresh chopped parsley on top.

BUTTERNUT SQUASH AND APPLE SOUP

Steps:

• In a large, heavy-bottomed soup pot set over medium heat, melt the margarine. Add the onions and garlic and sauté until softened for about 7 minutes.
• Sprinkle the five spice powder over the onions, stir and cook 1 minute more. Tip: Five Spice Powder is used extensively in Chinese cooking and is available in Asian markets and most grocery stores.
• Add in the squash, apple, broth and juice. Increase the heat to high and bring the mixture to a boil.
• Reduce the heat and simmer, covered for 30 minutes. Stir in the brown sugar.
• Purée the soup, in batches, in a blender until smooth. Return soup to the pot and heat through before serving.

BUTTERNUT SQUASH AND APPLE SOUP

Steps:

• Melt the butter in a large pot over medium heat, and cook until it turns nut brown. Add the leeks and cook until slightly softened, about 2 minutes. Add the garlic and saute briefly to release its fragrance.
• Add the squash and apples, raise the heat to high, and cook, stirring, until the vegetables begin to caramelize, about 5 minutes. Stir in the Toasted Spice Rub and cook briefly to toast it, about 1 minute.
• Add the stock or broth-water mixture, bring to a simmer, and partially cover. Adjust the heat to maintain a gentle simmer and cook until the squash and apples are tender, about 40 minutes.
• Transfer in batches to a blender or food processor and blend until smooth. Return to the pot, reheat to serving temperature, and season with salt.
• Divide the soup among warmed bowls and garnish each portion with some of the walnuts, if using. Serve immediately.
• In a small heavy pan over medium heat, combine the fennel seeds, coriander seeds, and peppercorns. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients.
• Yield: about 1 cup
• In a large, heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F.
• Bring a large pot of water to a boil. Add walnuts and blanch for 30 seconds. Drain and transfer nuts to a medium bowl. While nuts are still hot and slightly wet, add confectioners' sugar and toss to coat nuts. Stir and toss until all the sugar has melted into the nuts; if bits of unmelted sugar remain on the nuts, they will not fry properly.
• Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.) Fry in small batches until the nuts are medium brown, about 45 seconds per batch; be careful not to overcook. Scatter on an unlined baking sheet to cool slightly.
• In a small bowl, stir together cayenne, cinnamon, a pinch of salt, and the pepper.
• While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix. Toss well to distribute the spices and then taste a nut. Add more spice mix, to taste, and toss well after each addition. When cool, pack in an airtight jar. They will keep at room temperature for at least 2 weeks.
• Yield: 4 cups

BUTTERNUT SQUASH AND APPLE SOUP

Steps:

• Melt butter in a large pot over medium-high heat. Saute butternut squash, leeks, carrots, and celery in hot butter until vegetables are softened, 10 to 12 minutes.
• Stir apples, thyme, and sage into the squash mixture; pour in chicken stock and cider. Bring mixture to a simmer, reduce heat to low, cover pot with a lid, and cook until vegetables and apples are tender, about 30 minutes. Remove soup from heat and cool slightly, about 10 minutes.
• 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. Return mixture to pot and season with salt to taste. Garnish individual servings with crumbled bacon.

BUTTERNUT SQUASH AND APPLE SOUP

Steps:

• Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.
• Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.
• Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.
• Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.

SQUASH AND APPLE SOUP

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.;

5-INGREDIENT APPLE-BUTTERNUT SQUASH SOUP

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.

BUTTERNUT SQUASH SOUP WITH APPLE AND BACON

Steps:

• In a 5 qt or larger stockpot set over medium heat, cook the bacon, stirring occasionally, until crisp and golden, 8-10 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels.
• Increase the heat to medium high. Add the squash to the pot with the bacon fat and cook until lightly browned, 4-6 minutes (resist the urge to stir too often or it won't brown).
• Stir in the apple, sage, salt and pepper and cook for about 4 minutes (you'll see more browning occur on the bottom of the pot than on the vegetables).
• Add the broth, scraping up any browned bits in the pot with a wooden spoon.
• Bring to a boil over high heat, reduce the heat to maintain a simmer and cook until the squash and apples are very soft, 6-8 minutes.
• Remove from heat & let cool somewhat.
• Add about half the bacon to the soup and puree, using a stand or immersion blender (you'll need to work in batches if using a stand blender).
• Taste and add more salt and pepper if needed.
• Reheat the soup and garnish each serving with the remaining bacon.

ROASTED BUTTERNUT SQUASH AND APPLE SOUP

Steps:

• Combine squash, onion, apple and canola oil in a bowl; toss to coat.
• Arrange vegetables in a single layer on a baking sheet.
• Bake at 400F for 30 minutes.
• Remove roasted vegetables to a blender or food processor and add ginger, garlic and about 1 1/2 cups of the stock; purée, adding more stock if necessary.
• Use a little of remaining stock to deglaze the baking sheet; pour into a large soup pot over medium heat.
• Combine 2 tablespoons of stock with cornstarch in a bowl and whisk until smooth.
• Toast curry powder in a dry skillet until it begins to give off a nutty fragrance.
• Add cornstarch mixture, curry powder, remaining stock, cayenne pepper, salt and pepper to soup pot.
• Cook until slightly thickened, stirring frequently.
• Reduce heat to a simmer and cook for 20 minutes.
• Add milk and cream cheese; heat through until the cheese melts.
• Correct seasonings.
• Serve hot, garnished with minced chives, if desired.

BUTTERNUT SQUASH AND GREEN APPLE SOUP

Steps:

• Heat a large thick-bottomed pot on medium-high heat. Melt the butter in the pot and let it foam up and recede. Add the onion, carrot, and celery and sauté for 5 minutes. Lower the heat if the vegetables begin to brown.
• 2 Add the butternut squash, apple, broth and water. Bring to boil. Reduce to a simmer, cover, and simmer for 30 minutes or so, until the squash and carrots have softened.
• 3 Use an immersion blender to purée the soup, or work in batches and purée the soup in a standing blender.
• 4 Add pinches of nutmeg, cinnamon, and cayenne. Add salt and pepper to taste. Garnish with chopped fresh parsley or chives.
• recipe originally found on simply recipes (butternut squash apple soup).

BUTTERNUT SQUASH SOUP WITH APPLES AND POTATOES

Steps:

• Note: I used 1½ pounds of frozen cut up butternut squash. If you use frozen, just roast with the other vegetables for 45 minutes, stirring halfway through.
• Preheat oven to 400 degrees.
• Cut squash in half, scoop out and discard the seeds, and brush the exposed flesh with half the olive oil.
• Peel and chop the onions into large chunks. Chop the carrots in half. Peel the garlic cloves.
• Toss the carrots, onions, and garlic with the rest of the oil.
• Place the carrots, garlic, and onions on a foil-lined baking sheet along with the squash, cut side down.
• Roast the vegetables for 45 minutes. Remove everything but the squash. Roast the squash for another 15 minutes.
• Peel the apples and cut them into large chunks. Peel and cut the potatoes into medium-sized chunks.
• Place them in the soup pot along with the broth and thyme.
• Add the scooped out flesh of the squash and the roasted vegetables and garlic. Bring to a boil, then reduce heat and simmer for 30 minutes.
• Remove from the heat and allow to cool slightly. Remove the thyme stems.
• Using a blender or food processor, puree the soup. Return it to the pot and reheat gently.
• Salt and pepper to taste.

SQUASH AND APPLE SOUP

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.

APPLE-BUTTERNUT SQUASH SOUP

Steps:

• Melt butter in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until it begins to soften, about 4 minutes. Add squash, and cook, stirring occasionally, until soft, about 10 minutes.
• Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, stock, and the water (just enough to cover). Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes.
• Puree in batches in a food processor or blender until smooth, and return to saucepan. Heat over low, thinning with more water if necessary. To serve, ladle into shallow bowls; garnish with diced apples, jalapeno slices, and sour cream if desired.

BUTTERNUT AND APPLE HARVEST SOUP

Steps:

• Melt butter in a large pot over medium heat. Stir in leeks and onions, and cook until the onion softens and turns translucent, about 5 minutes. Add potato, squash, carrots, apple, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the vegetables are soft, about 20 minutes.
• Carefully puree the soup in batches in a blender, or use a stick blender to puree the soup right in the pot. Once the soup has been pureed, return it to the pot and stir in wine and cream. Season with nutmeg, salt, and pepper; simmer gently for 5 minutes. Ladle into bowls and garnish with chopped chives.

BUTTERNUT SQUASH AND APPLE SOUP

Steps:

• Melt butter in large pot over medium-high heat. Add onion and nutmeg; sauté until onion begins to brown, about 5 minutes. Add squash, 4 1/4 cups broth, apple, and apple juice. Bring to boil; reduce heat and simmer uncovered until squash and apple are tender, about 30 minutes. Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper.
• Bring soup to simmer, thinning with more broth if desired. Ladle soup into bowls. Garnish with sour cream and chives.

APPLE BUTTERNUT SOUP

Steps:

• In a large saucepan coated with cooking spray, cook and stir onion in butter over medium heat until tender. Add garlic; cook 1 minute longer. Add the squash, broth, apple, water, thyme and salt. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until squash is tender. Cool slightly. , In a blender, process soup in batches until smooth. Return all to the pan; stir in cream and heat through (do not boil).