SPICED APPLE-BUTTERNUT SQUASH SOUP RECIPE
Enjoy a warm and delicious dish with our Spiced Apple-Butternut Squash Soup Recipe. You may never go back to a regular butternut squash soup, Spiced Apple-Butternut Squash Soup.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Melt butter in large saucepan on medium heat. Add onions; cook 4 min. or until crisp-tender, stirring occasionally. Stir in nutmeg; cook 1 min. Add squash, apples and broth; stir. Bring to boil; cover. Simmer on medium-low heat 50 min. or until squash and apples are tender, stirring occasionally.
- Cool soup slightly. Add, in batches, to food processor or blender; cover. Process until smooth; return to saucepan. Cook on medium-low heat until heated through, stirring occasionally.
- Ladle soup into 8 serving bowls. Add 1 Tbsp. cream cheese spread to each bowl; stir gently to swirl.
Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 3 g
BUTTERNUT SQUASH AND GREEN APPLE SOUP
Make and share this Butternut Squash and Green Apple Soup recipe from Food.com.
Provided by kim_schreader
Categories Low Protein
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
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).
SPICED BUTTERNUT SQUASH AND APPLE SOUP
Cook the veggies (and apple), get out the blender, and your work is done.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 8 cups
Number Of Ingredients 12
Steps:
- Heat olive oil in a medium saucepan over medium heat. Add onion and garlic and cook until tender, 6 to 8 minutes. Add ginger, turmeric, cinnamon, cardamom, and cloves and cook until fragrant, about 1 minute. Add carrots, apple, squash, and 3 cups water. Bring to a boil; cover partially and reduce to a simmer. Season with salt and pepper.
- Cook until vegetables are tender, about 20 minutes. Let cool slightly.
- Working in batches, puree until smooth in a blender. Adjust seasoning, if necessary.
Nutrition Facts : Calories 147 g, Fat 5 g, Fiber 5 g, Protein 2 g, SaturatedFat 1 g
BUTTERNUT SQUASH AND APPLE SOUP
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 1h40m
Yield 8 servings
Number Of Ingredients 23
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
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4.5/5 (78)Total Time 35 minsCategory Instant PotCalories 104 per serving
- Set the Instant Pot to "sauté". Add the olive oil and onion to the pot, stirring until soft and browned, about 4-5 minutes. Add in the garlic and ginger and stir for another minute.
- Press “cancel” to turn off the Instant Pot. Add the remaining ingredients into the pot (except the optional topping).
- Season generously with salt and pepper. Give the ingredients a good stir to distribute throughout the pot.*(see first note)
- Seal the Instant Pot and cook at high pressure (“manual”/"pressure cook" function) for 8 minutes. After the soup is ready, allow natural pressure release for at least 10 minutes before a quick pressure release to completely depressurize (until floating valve drops).
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- In a small bowl, combine all of the ingredients. Sift through a fine sieve and store in an airtight container.
- In a large, heavy pot, toss the onion with the olive oil and 1 teaspoon of salt. Cover and cook over moderately low heat, stirring occasionally, until the onion is very soft, about 10 minutes. Stir in the squash, cover with a round of parchment paper and the lid and cook for 20 minutes.
- Add the tomato paste, 1 teaspoon of the spice blend and the water to the pot and bring to a boil. Reduce the heat and simmer until the squash is tender, 20 minutes. Let cool.
- Working in batches, puree the soup in a blender; add the crème fraîche, three-fourths of the cheese and 1 teaspoon of harissa to the last batch. Return all of the soup to the pot and season with salt and black pepper. Serve the soup, passing the remaining cheese and more harissa at the table.
SPICED APPLE AND BUTTERNUT SQUASH SOUP RECIPE | MYRECIPES
From myrecipes.com
Servings 3Calories 154 per servingTotal Time 22 mins
- Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat; cook apple slices, stirring until golden (about 2–3 minutes). Transfer to a plate. Add remaining 1 1/2 teaspoons oil to skillet; cook chopped apple and shallot over medium heat, stirring until golden (about 2–3 minutes).
- Place soup in a large saucepan; bring to a boil. Stir in chopped apples and shallot, nutmeg, and cinnamon; simmer until apples are tender (about 6 minutes).
- Ladle the soup into bowls; top with the remaining cooked apple slices. Dust with freshly grated nutmeg, if desired; serve.
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- Preheat oven at 400 degrees Fahrenheit. Line a baking sheet with aluminium foil. Slit butternut squash in half. Brush with 1/2 tablespoon oil. Season with generous pinch of salt and black pepper.
- Roast until flesh is fork tender but not mushy, skin is brown blistered. About 30-32 minutes. Let squash rest while you prep rest of ingredients - peel and dice apple, peel garlic, and dice onion. Once squash is cool enough to handle, peel off skin with small knife and cut into pieces.
- Heat remaining oil in a dutch oven. Add onion, garlic and guajliio chili. Saute until onions are soft. Don't let onion brown (4-5 minutes).
- Add in diced apple, squash, spices, adobo sauce, and 4 cups of water (or vegetable stock). Bring to boil on high heat, then lower heat, cover and simmer for 15 minutes.
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- Once the butternut squash is done, in a large pot add all the ingredients except for the coconut milk and bring to a boil. As soon as it starts to boil turn the heat down to a simmer and cook covered for 45 minutes to 1 hour. Let it cool slightly then puree it in a blender and add it back to the pot. Stir in the coconut milk and heat on low making sure not to let it boil. Serve with a drizzle of hot sauce or olive oil and garnish with sage and gluten-free croutons (optional).
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- Heat oil in a large pot over medium heat. Add the chopped onion, apple, cinnamon, ginger, chilli powder and salt. Cook, whilst stirring occasionally, for around 5 minutes.
- Add the butternut squash to the pot, and stir to coat for another 5 minutes. Add the stock, bring to a boil, lower the heat and simmer, with the pot covered, for around 40-50 minutes, until the squash is soft.
- Allow the soup to cool and blend in a blender or with a hand-held immersion blender until completely smooth.
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- In a large saucepan, heat the olive oil. Add the onion and cook over moderately high heat, stirring occasionally, until golden, about 8 minutes. Add the apple cider and cook until syrupy, about 3 minutes. Add the butternut squash and chicken stock and bring to a boil. Cover and simmer until the squash is very tender, about 40 minutes.
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3/5 (11)Total Time 2 hrsServings 4-6Calories 184 per serving
- Preheat oven to 350°. Roast whole squash on a rimmed baking pan until tender enough for a long skewer to go all the way through neck of squash, about 1 1/4 hours. Let cool.
- While squash cools, heat oil in a large pot over medium heat. Add red onion and apple and cook, covered, until onion is translucent and apple is tender, about 5 minutes. Add spices and cook, stirring, until fragrant, about 1 minute.
- Halve cooled squash lengthwise and scrape out seeds and discard, then scoop out flesh and set aside.
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