Roasted Butternut Squash Apple Soup Recipe 445 Food

ROASTED BUTTERNUT SQUASH, GARLIC, AND APPLE SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Arrange butternut squash halves, carrot chunks, sweet potato chunks, and whole garlic head onto the prepared baking sheet. Drizzle 1 1/2 tablespoons olive oil over the vegetables; season with rosemary, salt, and black pepper.
• Roast in preheated oven for 20 minutes, turn the carrot and sweet potato chunks, and continue roasting until everything is tender, 20 to 30 minutes more. Set aside to cool.
• Use a spoon to remove flesh of squash from skin. Cut carrot and sweet potato into small pieces. Squeeze roasted garlic from skin.
• Heat 1 tablespoon olive oil in a large pot over medium heat; add celery and onion. Season the celery mixture with nutmeg and cayenne pepper; saute until the celery and onion are tender, about 8 minutes. Add apple and continue to cook and stir until apples begin to get hot, about 2 minutes more.
• Pour vegetable broth and apple cider into the pot; bring just to a boil, reduce heat to medium-low, and cook at a simmer for 30 minutes.
• Stir squash, carrot, sweet potato, and garlic to the pot. Blend soup with an immersion blender until smooth.

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.

ROASTED BUTTERNUT SQUASH & APPLE SOUP RECIPE - (4.4/5)

Steps:

• NOTE: You don't have to roast the vegetables nor garlic. I find that when I roast vegetables, they take on a deeper and nuttier flavor. Roasting garlic transforms a pungent and strong flavor into a mellow and sweet Preheat the oven to 375F. Cut a small sheet of aluminum foil. Center 4-5 fresh garlic cloves and lightly drizzle with olive oil. Seal the foil and place on the baking sheet with the butternut squash and/or apples. Roasting time is 20-25 minutes. Set aside and allow to cool. Once the garlic is cool enough to safely handle, the soft pulp will gently squeeze out. Set aside. On a parchment of foiled lined baking sheet, dump the diced butternut squash. Drizzle a little olive oil (1-2 Tbsp.) and sprinkle with some coarse salt & black pepper. With your hands, toss the squash to coat and season evenly. Roast for approximately 20 minutes, until tender and lightly golden on the edges. On a separate baking sheet, do the same for the apple chunks. (You could roast it all one one large pan, if you have room.) Roast for about 15 minutes. In a Dutch Oven, add a bit of olive oil (enough to lightly coat the pan) and one small pat of unsalted butter, on medium heat. Add the leeks and cook until tender, about 2-3 minutes. Add the curry (if you are using it) and stir for about 15 seconds. Add the roasted garlic. (Note you can add fresh garlic, but use 1 small clove and be careful it doesn't burn.) Add the roasted squash, diced potato, apples, the white wine and apple juice. Add 2-3 cups of chicken stock-- enough to just cover the vegetables and fruit. Tie the thyme & bay leaves with kitchen twine. (NOTE: You can add the thyme directly to the soup, but I used a bouquet garni just to flavor the broth. I wanted to remove the herbs for aesthetic purposes only.) Bring to a boil, then reduce to a simmer on low heat. Allow the soup to cook for 20-30 minutes. NOTE: If you opted not to roast the vegetables, allow to simmer about 45 minutes, so that the vegetables and apples can cook to fork tender. Using an immersion blender, puree the soup until smooth. Otherwise, use a blender to puree in batches. Be very careful to put a towel over the top of the blender. The soup will be quite thick (from the potato starch). Taste and adjust your seasonings with more salt, if necessary. If desired, add heavy cream or whole milk to thin and give a lighter color and richer flavor. Otherwise, add more chicken or vegetable stock, until it reaches your desired consistency. TASTING NOTES: If you love the taste of butternut squash, then decrease to using only 1 apple and just a splash of apple juice. Since I'm wary of butternut squash, I loved the balance of the apples that toned down the bitterness (to my personal taste buds) of the butternut squash. You could substitute sage, instead of thyme, which I think would be delicious.

ROASTED BUTTERNUT SQUASH SOUP

Steps:

• Preheat oven to 350 degrees.
• Peel and seed squash and cut into 8 wedges. Drizzle with 2 tablespoons of the olive oil and roast in the oven for one hour.
• Heat 1 tablespoon olive oil in large pot,and the chopped onion and sauté 5 minutes.
• Add the roasted squash, 4 cloves of crushed garlic, the apple, the 5 cups chicken broth, the 1 cup of cider, and the 1 teaspoon of salt.
• Simmer 30 minutes, until apple is very soft.
• Puree in food processor.
• Garnish with sour cream if desired.

BUTTERNUT SQUASH & APPLE SOUP

Steps:

• In 7- to 8-quart saucepot, heat butter and oil on medium-low until butter melts and is foamy. Add onions and curry powder; cook 15 to 20 minutes or until onions are tender, stirring and scraping bottom of pot occasionally.
• Peel squash; cut in half and discard seeds. Cut squash into 1" chunks. Peel and core apples; cut into 1" chunks.
• To saucepot, add squash, apples, 2 C water, salt, and pepper. Heat to boiling on high; reduce heat to medium-low. Cover; simmer 30-40 minutes or until squash and apples are very soft.
• Transfer mixture in batches to food processor or blender and process until coarsely pureed. Return puree to pot. Stir in apple juice, and 1 tsp salt (opt.). If soup seems too thick, add water in 1/4 C increments as desired.
• When ready to serve soup, cut bread into twelve 1/2" thick slices at an angle. In broiler or toaster oven, toast bread until golden brown. Spread 1 tbsp goat cheese on each slice; garnish with parsley. Serve bread with soup.

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.

ROASTED BUTTERNUT SQUASH SOUP

Steps:

• Preheat an oven to 400°F.
• Using a sharp knife, cut Squash in half length wise, remove seeds, and fibers, sprinkle with oil, salt, pepper place onto a baking sheet and roast until it feels somewhat soft to the touch, and a knife penetrates easily, about 45-1 hour. Remove from the oven and, when cool enough to handle, Scoop out the pulp into a bowl and set aside.
• While the squash is cooling, reduce the oven temperature to 350°F.
• Spread the hazelnuts on a baking sheet and toast until fragrant and the skins have loosened, about 10 minutes. Remove from the oven and, while still warm, place the nuts in a kitchen towel. Rub the towel vigorously to remove the skins; do not worry if small bits of skin remain. Chop and set aside. (or use a coffee blender).
• In a dutch oven over med low heat, melt the butter. Add the onions and garlic cook, stirring occasionally, until the onions are tender and translucent, 8 to 10 minutes. Add the pulp, broth, sugar, cinnamon, nutmeg, salt and pepper. bring to a boil.Reduce the heat to low, and simmer for a few minutes to combine the flavors.
• Using a hand held blender, blend soup mixture til smooth. If using a regular blender remove pot from heat. Fill the blender with a 1/4 of the soup, cover with a kitchen cloth, make sure to let some air in, so it doesn't explode.
• Blend until completely smooth about 5-10 seconds, add to a clean pan. Continue to do this until you have used all the soup. Reheat gently over medium-low heat, add heavy cream, let simmer 5-10 mins to let flavors blend. . .Season to taste.
• Ladle into warmed bowls and top the soup off with toasted chopped Hazelnuts. Serve.
• Enjoy.

ROASTED BUTTERNUT SQUASH SOUP

Steps:

• Preheat oven to 375. Cut squash in half and remove seeds. Score the butternut squash halves being care not to go too deep. Peel garllic cloves and cut one in half. Rub the cut garlic over the edges of the squash. Drizzle olive oil over squash, and sprinkle with salt and pepper. Place the whole garlic cloves in the hole of each squash half. Place the rosemary sprig lengthwise across the squash. Put squash into a baking dish and roast for about an hour and fifteen minutes. When done remove from oven and let cool about 15 minutes or until easy to handle. Remove rosemary sprigs. Don't worry if there are still bits of rosemary on the squah. Peel skin off with your fingers and place squash into a large dutch oven. Add 8 cups water and chicken flavoring. Bring to a boil, and reduce heat to a simmer. Add chili powder and cumin seeds. Simmer about 2 hours. Puree in blender or use and immersion blender. Add water if you'd like it thinner. Add more chili powder if you like it spicier. Ladle into individual bowl and garnish with a tablespoon of sour cream and sprinkle with cilantro if desired.