BUTTERNUT SQUASH AND APPLE SOUP
Provided by Ina Garten
Time 1h
Yield 3 1/2 quarts
Number Of Ingredients 10
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.
CREAMY BUTTERNUT SQUASH, GREEN APPLE & CURRY SOUP
This is a wonderful soup for winter. It's very creamy & flavorful but it is low in calories because there is NO CREAM. If you don't tell... no one will know it's not a full-fat version!!
Provided by msmia
Categories Soy/Tofu
Time 1h
Yield 10 cups, 10 serving(s)
Number Of Ingredients 8
Steps:
- In a large soup pot, saute onion in oil until clear.
- Add curry powder & cook for 1 minute.
- Stir in stock, squash & apples. Bring to a boil.
- Simmer, covered until squash & apples are fork-tender.
- In a blender (or food processor)puree tofu and soup in batches
- Return to pot & season w/ salt & pepper.
Nutrition Facts : Calories 97.9, Fat 2.4, SaturatedFat 0.4, Sodium 7.3, Carbohydrate 19, Fiber 3.3, Sugar 6, Protein 2.9
NANCY'S BUTTERNUT SQUASH AND APPLE SOUP
This soup is so easy to make and tastes so good. You can blend it smooth or leave it chunky. You can top with a dollop of sour cream or plain Greek yogurt if you wish. I created this recipe after my nephew's food service class served a very similar version at their 'Big Night' dinner.
Provided by nancy07856
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h30m
Yield 5
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Pour enough water into a baking dish to be about 3/4-inch deep. Lie squash halves into the water with the cut side facing up.
- Roast in preheated oven until a fork easily pierces through the flesh, 45 to 50 minutes; Remove from oven and flip squash; let cool enough to handle.
- Melt butter in a large pot over medium heat. Saute shallots in hot butter until softened, 5 to 7 minutes.
- Pour 3 to 5 cups chicken stock into the pot; stir. Add apples to the stock; bring to a boil, reduce heat to medium-low, and simmer until the apples are tender, 20 to 30 minutes.
- Use a fork to scrape the flesh from the butternut squash, finishing with a spoon to get the last bits away from the skin; add to the simmering stock. Add remaining 3 cups stock to the pot, bring mixture to a simmer, and continue to cook until everything is heated through, 5 to 10 minutes.
- Puree soup with an immersion blender until smooth.
Nutrition Facts : Calories 238.4 calories, Carbohydrate 49.4 g, Cholesterol 13.1 mg, Fat 5.7 g, Fiber 7.4 g, Protein 4.6 g, SaturatedFat 3.2 g, Sodium 871.5 mg, Sugar 16.3 g
CREAMY BUTTERNUT SQUASH SOUP
I used to live in Australia, where this soup is served often. I had to have the recipe, and now it's one of my family's favorites. -Tiffany Pope, Draper, Utah
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, saute onion in butter until tender. Add squash and potato; cook and stir for 2 minutes. Add the water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender., Cool slightly. In a blender, cover and process soup until smooth. Return to the pan; stir in milk and heat through.
Nutrition Facts : Calories 278 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 1008mg sodium, Carbohydrate 49g carbohydrate (11g sugars, Fiber 6g fiber), Protein 6g protein.
APPLE BUTTERNUT SOUP
Brighten blustery gray days with steaming bowlfuls of soup that's the color of California sunshine. Jane Shapton really wowed our taste panel with her velvety, rich, and slightly sweet creation! This low-fat recipe's a keeper.
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 6 servings.
Number Of Ingredients 10
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).
Nutrition Facts : Calories 172 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 613mg sodium, Carbohydrate 33g carbohydrate (11g sugars, Fiber 9g fiber), Protein 4g protein. Diabetic Exchanges
BUTTERNUT SQUASH AND APPLE SOUP
Soup made with traditional fall crops, butternut squash and Granny Smith apples.
Provided by daniellegray
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 219.5 calories, Carbohydrate 32.9 g, Cholesterol 26.1 mg, Fat 10.4 g, Fiber 4.7 g, Protein 2.8 g, SaturatedFat 6.3 g, Sodium 604.7 mg, Sugar 13.8 g
CREAMY BUTTERNUT SQUASH SOUP WITH APPLES AND BACON
From the forums on Mothering.com. Sounds amazing! She says: WARNING! This soup has a bit of a kick to it, so you might want to reduce the red and/or black pepper. It's not much kick, mostly heat, but I wanted to put out an FYI for those of you don't appreciate the heat so much. I'm posting this here to make this week. ETA: I used 5 pieces of thick-cut bacon and 1 Braeburn apple, and 4 cups of water + 2 tsp of chicken boullion and 2 tsp of beef bouillion and forgot the lime and it is AWESOME!
Provided by lolablitz
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Cook bacon in large soup pot until crispy. Remove bacon and set aside to drain. Discard bacon grease, reserving 2 tablespoons in the pot. (Crumble bacon when cool.).
- Add onions and carrots to soup pot. Saute for approximately five minutes over medium heat until onions are soft. Add celery and apple and saute for another five minutes. Add garlic and saute very briefly, approximately one minute.
- Add squash and chicken broth. Increase heat and bring to a boil. Reduce heat again and allow to simmer for about 20 minutes until carrots are tender.
- If you have an immersion blender, process the mixture in the pot until smooth. If not, CAREFULLY process the mixture in a blender or food processor until smooth. Return mixture to pot.
- Stir in lime juice. Add all remaining ingredients (except garnish) and 2 pieces of reserved crumbled bacon. Simmer for an additional ten minutes until thickened. (Be sure not to boil again as the cream will not be so lovely.).
- Garnish with remaining bacon, sour cream, and red pepper.
Nutrition Facts : Calories 313, Fat 14.6, SaturatedFat 5.7, Cholesterol 26.5, Sodium 930.2, Carbohydrate 40.9, Fiber 6.3, Sugar 14.5, Protein 9.1
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