APPLE SQUASH SOUP
I add a little ginger and sage to this creamy butternut squash apple soup. My family loves it when autumn rolls around. -Crystal Ralph-Haughn, Bartlesville, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 5 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 119 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 641mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
WINTER SQUASH SOUP
Provided by Ina Garten
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half - and - half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired.
- Cook's Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned. Season with salt and pepper.
BUTTERNUT SQUASH AND APPLE SOUP
Provided by Ina Garten
Time 1h
Yield 3 1/2 quarts
Number Of Ingredients 10
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
This is just one butternut squash soup recipe that I have, but I LOVE this soup. It's different, and just really delicious.
Provided by dakota kelly
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 139.9 calories, Carbohydrate 28.6 g, Cholesterol 4.8 mg, Fat 2.8 g, Fiber 5.2 g, Protein 3.1 g, SaturatedFat 1.2 g, Sodium 31.8 mg, Sugar 11.5 g
WILLIAMS-SONOMA WINTER SQUASH AND APPLE BISQUE
Make and share this Williams-Sonoma Winter Squash and Apple Bisque recipe from Food.com.
Provided by carrie sheridan
Categories Vegetable
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Peel and seed the butternut squash and cut into 2-inch chunks.
- Peel and core the apples and cut into 2-inch chunks.
- In a soup pot over medium-high heat, melt the butter.
- Saute the onion and shallots until softened, about 5 minutes.
- Add the apples and squash and cook until nicely coated, about 3 minutes longer.
- Add the stock and rosemary and bring to a simmer. Add the thyme.
- Reduce the heat to medium and simmer, covered, until the vegetables are very tender, about 25 minutes.
- Remove from the heat. Using a hand-held or standing blender, puree the soup until smooth.
- Stir in the half-and-half and season with salt and pepper.
- Reheat gently over medium-low heat.
- Ladle the soup into warmed bowls and garnish with the sour cream, using a fork to swirl a zig-zagged pattern.
- [you can garnish with leaves of rosemary and thyme].
SQUASH APPLE SOUP
Here is a great first course! Rich, creamy squash soup with a hint of apple is truly special and worthy of being on your holiday menu. -Holly Wilhelm, Sioux Falls, South Dakota
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 7 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute the celery, apple and onion in oil and butter until tender. Stir in the garlic, poultry seasoning, salt and pepper; cook 1 minute longer., In a blender, combine 1 cup broth and the vegetable mixture; cover and process until smooth. Return to the pan; add squash and remaining broth. Heat through. Serve with croutons and cheese if desired.
Nutrition Facts : Calories 97 calories, Fat 4g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 620mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
WINTER SQUASH SOUP
I developed this recipe for my family. It was such a hit, I decided to share it! The Cinnamon Croutons put the "wow" in this recipe!
Provided by JazzyCooking with S
Categories Vegetable
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut squash in half, remove seeds and place squash face down on an oiled baking sheet. Bake about 30-45 minutes (depending upon size) in a preheated 350 degree F oven until soft.
- While squash is baking, heat the butter in a heavy soup pot over medium low heat. Add onions, leeks, and carrots. Sweat until soft. Do not brown. Add vegetable stock to soup pot and bring to a gentle simmer.
- When squash is done, scoop cooked squash from the. Add squash to the soup pot. Continue to simmer about 30 minutes, or until vegetables are thoroughly cooked and softened.
- Puree soup mixture in a blender or food processor. This may require several batches. Strain soup through a medium mesh strainer and discard the solids.
- Season with allspice, ginger, salt and pepper. Portion soup into individual bowls. Slice apples very thin and arrange attractively on top of soup. Garnish with Cinnamon Croutons.
- **Cinnamon Croutons - take day old bread & cube. Place bread in a large zip style bag. Add some cinnamon, sugar, nutmeg, and melted butter. Shake well until all bread is coated. Bake in pre-heated 400 degree over till golden. You may have to stir them once during cooking.
- Recipe written by Sherry Schie, Jazzy Cooking with Sherry, LLC.
ROASTED WINTER SQUASH AND APPLE SOUP
This Roasted Winter Squash and Apple Soup is the an amazing fall dish, with both savory and sweet tastes mixing together for the perfect flavor profile. This recipe has been adapted from Dr. Andrew Weil's book "The Healthy Kitchen" (Knopf, 2005).
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a large roasting pan, toss squash, onions, garlic, and apples with oil to coat. Season well with salt and chile powder. Roast, stirring every 10 minutes, until vegetables are fork-tender and lightly browned, about 40 minutes.
- Transfer half the vegetables and 2 cups stock to a food processor; puree until smooth. Repeat with remaining vegetables and broth. Return pureed mixture to pot, thinning soup with stock, if necessary. Season with salt and chile powder; bring to a simmer over medium-low heat. Serve immediately, garnished with Cilantro Walnut Pesto, if desired.
Nutrition Facts : Calories 205 g, Fat 7 g, Fiber 5 g, Protein 3 g
WINTER SQUASH, APPLE AND WALNUT SOUP
Provided by Joanna Pruess
Categories dinner, soups and stews, appetizer
Time 10m
Yield Six servings
Number Of Ingredients 9
Steps:
- Combine all the ingredients except the walnuts pieces in a large saucepan and stir to blend well. Cook the soup over medium heat until warmed through, about six to eight minutes. Ladle the soup into bowls and add a few chopped walnut pieces in the center.
Nutrition Facts : @context http, Calories 256, UnsaturatedFat 8 grams, Carbohydrate 18 grams, Fat 21 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 12 grams, Sodium 470 milligrams, Sugar 5 grams, TransFat 0 grams
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- Melt butter with olive oil in a large pot over medium. Add onion, celery and carrots and stir to coat. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add curry powder; stir vegetables to coat thoroughly.
- Add squash, salt, pepper and 1 1/2 cups of the chopped apple to pot and stir to coat. Stir in chicken stock and water and bring to a boil over medium-high. Reduce heat to low, cover and cook, stirring occasionally, until butternut squash is soft when pierced with a fork, 20 to 25 minutes.
- Remove from heat and, working in 2 batches, pour soup into a heavy-duty blender. Secure lid on blender and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 1 minute. Return soup to pot; reheat if needed. Serve with crème fraîche and garnish with remaining 1/2 cup chopped apple.
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