APPLE-BUTTERNUT SQUASH SOUP
A Thanksgiving-worthy soup blends tangy, sweet apples with mellow butternut squash. Meanwhile cumin, coriander, ginger, and cayenne add vibrant flavors.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 14
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 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
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.
HOLIDAY APPLE BUTTERNUT SQUASH SOUP
Swanson® Chicken Broth with butternut squash, sweet potato, carrots and apple stewed into a flavor-forward soup giving that wonderful feeling of fall and the holidays.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- Combine Swanson® Chicken Broth, squash, carrots, apple, and butter in stock pot. Bring to a boil over medium-high heat; reduce heat to low and simmer until vegetables and apple are soft, about 20 minutes. Remove from heat. Puree mixture using an immersion blender or potato masher.
- Stir in white wine, cream, brown sugar, and five-spice powder. Place pot over low heat and simmer until heated through, stirring constantly, about 10 minutes.
- Garnish with bacon and scallions.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 27.6 g, Cholesterol 35.4 mg, Fat 11.1 g, Fiber 4 g, Protein 4.5 g, SaturatedFat 6.1 g, Sodium 448.5 mg, Sugar 10 g
BUTTERNUT SQUASH AND APPLE SOUP
The trick to this unforgettable butternut squash soup is the simple addition of a tart green apple to balance the sweetness of the squash.Brought to you by Becel®. Don't forget to bookmark your favourite recipes!
Provided by Food Network Canada
Categories dinner,Fall,lunch,soup,vegetables,Winter
Time 50m
Yield 8 servings
Number Of Ingredients 9
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.
APPLE BUTTERNUT SQUASH SOUP
Make and share this Apple Butternut Squash Soup recipe from Food.com.
Provided by Kim127
Categories Apple
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Half squash lengthwise and scoop out seeds.
- Cut each half into thirds and peel.
- Place squash, onion and carrot in single layer in baking dish and drizzle with melted butter.
- Stir to coat.
- Roast vegetables for 1 hour, until tender, turning vegetables over halfway through.
- Transfer vegetables to a large saucepan.
- Add apples, broth, and salt.
- Simmer, covered for 30 minutes until apples are tender.
- Add thyme and pepper, stir.
- Process soup in batches.
- Portion into bowls and garnish with fresh thyme sprigs if desired.
Nutrition Facts : Calories 241.2, Fat 9.3, SaturatedFat 5.3, Cholesterol 20.3, Sodium 1049.8, Carbohydrate 36.7, Fiber 6.3, Sugar 16.8, Protein 6.7
ROASTED BUTTERNUT SQUASH AND APPLE SOUP
Make and share this Roasted Butternut Squash and Apple Soup recipe from Food.com.
Provided by Impera_Magna
Categories Apple
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 53.3, Fat 1.2, SaturatedFat 0.6, Cholesterol 3.1, Sodium 28.6, Carbohydrate 9.7, Fiber 1.4, Sugar 3.8, Protein 1.9
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