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.
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
BUTTERNUT SQUASH AND APPLE SOUP
My husband brought this recipe back from New York several years ago. He had the honor of working at the home of Annemarie Huste, Personal Chef to Billy Rose and Jacqueline Kennedy Onassis. She served him this soup one afternoon and graciously gave him the recipe for his new wife. I have been making it ever since. The whole family looks forward to "soup night" when this one is on the menu.
Provided by Terry Heer
Categories Apple
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 205.1, Fat 5.2, SaturatedFat 2.7, Cholesterol 13.6, Sodium 547.4, Carbohydrate 37.1, Fiber 5.8, Sugar 14.4, Protein 6
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.
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.
BUTTERNUT SQUASH SOUP WITH APPLES AND POTATOES
This recipe was adapted from a book of soup recipes. Even my friends who don't like squash eat this.
Provided by Sandyg61
Categories Vegetable
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 285.4, Fat 8.6, SaturatedFat 1.4, Sodium 103.8, Carbohydrate 49.8, Fiber 7.6, Sugar 15.7, Protein 8.4
BUTTERNUT SQUASH AND APPLE SOUP
This recipe contains no cream and can be prepared in 40 minutes or less. The trick to great butternut squash soup is the simple addition of one tart green apple to balance the sweetness of the squash. Taken from the Simply Recipes website.
Provided by CookGordon
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Note: (squash and apple should be at a 3 to 1 ratio).
- Combine butter, onion, celery, and carrot in large saucepan. Cook for 5 minutes.
- Add squash, apple, and broth. Bring to boil.
- Simmer for 10 minutes or until squash is soft. Puree. Add spices to taste.
Nutrition Facts : Calories 222, Fat 4.5, SaturatedFat 2.3, Cholesterol 7.6, Sodium 914.8, Carbohydrate 43.7, Fiber 7.8, Sugar 12.5, Protein 7.1
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
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5/5 (7)Total Time 1 hr 20 minsCategory SoupCalories 268 per serving
- In a large stockpot, add butter, olive oil, onions, and curry powder. Cook, uncovered, over low heat for 15 to 20 minutes, until onions are tender. Stir occasionally, scraping bottom of pot.
- Add squash, applesauce, salt, pepper, and chicken stock to pot. Bring to boil, cover, and cook over low heat for 30 to 40 minutes, until squash is very soft. Use an immersion blender to blend mixture until smooth. Add apple cider and enough water to make soup the consistency you like; it should be slightly sweet and quite thick. Season with salt and pepper and serve hot with pumpkin seeds (optional).
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