Squash Ginger And Apple Soup Food

ROASTED BUTTERNUT SQUASH CREAM SOUP WITH GINGER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Brush cut side of butternut squash with olive oil and place on a baking sheet, cut-side down.
• Bake in the preheated oven until peel is crinkly and butternut squash is soft, about 40 minutes. Scrape flesh into a bowl with a spoon and set aside.
• Melt butter in a large pot over medium heat and cook onions until soft and translucent, about 5 minutes. Add squash flesh, 2 cups hot broth, and ginger. Season with ginger, curry, cumin, sugar, salt, and pepper. Bring soup to a boil, reduce heat, and simmer until flavors are well combined, about 15 minutes.
• Puree soup with an immersion blender until smooth. Add more hot broth for a thinner soup. Stir in cream and season to taste with sugar, apple cider vinegar, cayenne pepper, and salt.

APPLE SQUASH SOUP

Steps:

• In a large saucepan, heat butter over medium-high heat. Add onion and sage; cook and stir 2-4 minutes or until tender. Add broth, apples and water; bring to a boil. Reduce heat; simmer, covered, 12 minutes., Add squash, ginger and salt; return to a boil. Reduce heat; simmer, uncovered, 10 minutes to allow flavors to blend. Remove from heat; cool slightly., Process in batches in a blender until smooth; return to pan. Add milk; heat through, stirring occasionally (do not allow to boil). Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

APPLE-BUTTERNUT SQUASH SOUP

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

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.

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.

BUTTERNUT SQUASH GINGER SOUP RECIPE

Steps:

• Gather the ingredients.
• Peel, half, seed, and cut the squash into 1/2- to 1-inch pieces. Set aside.
• Melt the butter in a large heavy-duty pot over medium-high heat. Add the onions and salt. Cook, stirring occasionally, until the onion is soft, 3 to 5 minutes.
• Add the garlic, if using, and cook, stirring frequently until fragrant, about 1 minute. Add the fresh ginger and the ground ginger, and stir until fragrant, about 1 minute more.
• Add the squash and broth. Bring to a boil over high heat. Cover, reduce the heat to a simmer, and cook until the squash is very tender, about 20 minutes.
• Transfer small batches of the soup mixture to a blender . Blend until completely smooth. Alternatively, use a handheld immersion blender. Be sure to blend the soup thoroughly so it is a true purée.
• Return the soup to the pot. Adjust seasoning, if necessary. Serve the soup topped with dollops of sour cream or crème fraîche, if you like.

SQUASH, GINGER AND APPLE SOUP

Steps:

• Position a rack in the middle of the oven and preheat to 450*F.
• Line a jelly roll pan with tinfoil.
• Halve the squash lenghtwise and with a sharp metal spoon scrape out and discard all the seeds and fibres.
• Lay the squash halves, cut side down, on the pan and bake them until they are very tender when pierced with a fork-- about 40 minutes.
• Remove the pan from the oven and when the squash is cool enough to handle, scoop out the flesh, including any well browned edges.
• Chop and reserve the flesh.
• In a large pot over medium heat, melt the butter.
• Add the apple, onion,ginger and garlic and cook, uncovered, stirring once or twice until lightly browned.
• (15 to 20 minutes) Add the stock, reserved squash, salt and pepper and bring to a simmer.
• Partially cover the pan and cook the soup, stirring occasionally until the apples are very tender, about 30 to 35 minutes.
• Remove from heat and cool slightly.
• Puree the soup in batches in a food processor or blender, or force it through a food mill.
• This soup can be prepared up to 3 days in advance, and will taste the better for it.
• Cool, cover and refridgerate.
• To serve, return soup to the pan.
• Add the cream if you are using it, and heat, stirring often, until steaming, about 5 minutes.
• Adjust the seasoning and ladle into bowls.
• NOTE: A spoonful of sweetly caramelized apples and a dollop of ginger cream will transform this simple country soup into a dazzling starter.
• Or, sprinkle it with crumbled Gorgonzola (about 1 cup), diced raw red apple (about 3/4 cup) and chopped pistachios or toasted pumpking seeds (about 1/2 cup) For Carmelized apples: melt 3 TBS unsalted butter.
• Add 2 medium-large cored, peeled and diced Granny Smith apples and cook stirring often until lightly browned.
• Add 1 TBS packed golden brown sugar, a pinch of salt and a generous grinding of black pepper and cook, stirring another 5 minutes until the apples are well browned and glazed.
• Use hot.
• For Ginger Cream: In a small bowl, whisk 1/3 cup chilled whipping cream into soft peaks.
• Stir in 1 TBs fresh ginger juice, made by finely shredding the ginger on a grater and pressing it through a seive set over a small bowl.

GINGER-SCENTED APPLE SQUASH SOUP

Steps:

• Combine leek, ginger and apple juice concentrate in a large pot. Cover and simmer for 10 minutes or until leeks are tender. Add apples, squash, 1 cup of broth and 1 tsp splenda. Cover and simmer 1 hour or until very tender.
• Puree soup using a hand-held immersion blender or in small batches in a regular blender.
• Add remaining 3 cups of broth, salt and pepper. Simmer 10 minutes or until heated through. Stir in half and half. Serve and enjoy.

BUTTERNUT AND GINGER SOUP

Steps:

• Heat the olive oil in a large pot.
• Add all the chopped vegetables. Stir-fry them until they start to brown.
• Add the vegetable stock.
• Simmer until all the vegetables are cooked and soft.
• Blend.
• Season as required.