Acornsquashandgrannysmithapplesoup Recipes

ACORN SQUASH AND APPLE SOUP

Acorn Squash and Apple Soup image

Looking for a hearty dinner? Then check out this tasty soup made with acorn squash and apples - a delightful meal.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 1h40m

Yield 6

Number Of Ingredients 11

Ingredients

1 medium acorn squash (1 1/2 to 2 pounds)
2 tablespoons butter or margarine
1 medium yellow onion, sliced
2 medium tart cooking apples (Granny Smith, Greening or Haralson), peeled and sliced
1 teaspoon dried thyme leaves
1/4 teaspoon dried basil leaves
2 cans (14 ounces each) chicken broth (4 cups)
1/2 cup half-and-half
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon white or black pepper

Steps:

Heat oven to 350°. Cut squash in half; remove seeds and fibers. Place squash, cut sides up, in rectangular pan, 13 x 9 x 2 inches. Pour water into pan until 1/4 inch deep. Bake uncovered about 40 minutes or until tender. Cool; remove pulp from rind and set aside.
Melt butter in heavy 3-quart saucepan over medium heat. Cook onion in butter 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in apples, thyme and basil. Cook 2 minutes, stirring constantly. Stir in broth. Heat to boiling; reduce heat to low. Simmer uncovered 30 minutes.
Remove 1 cup apples with slotted spoon; set aside. Place one-third of the remaining apple mixture and squash in blender or food processor. Cover and blend on medium speed about 1 minute or until smooth; pour into bowl. Continue to blend in small batches until all the soup is pureed.
Return blended mixture and 1 cup reserved apples to saucepan. Stir in half-and- half, nutmeg, salt and pepper; heat until hot.

Nutrition Facts : Calories 155, Carbohydrate 20 g, Cholesterol 15 mg, Fiber 2 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 910 mg

ACORN SQUASH AND GRANNY SMITH APPLE SOUP

Acorn Squash and Granny Smith Apple Soup image

I got this recipe from about.com and it was written by Fiona Haynes. I'm adding this because this is a great recipe and tastes great, wonderful on a cool autumn night. "Acorn Squash has a slightly earthier taste than butternut squash, which complements the sweetness of the apple and mild spice of the curry powder. Enjoy this acorn squash and apple soup with some crusty whole-grain bread." -Fiona Haynes

Provided by melissa

Categories Apple

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

1 acorn squash (about 1 1/2 pounds)
2 teaspoons canola oil
1 medium onion, finely chopped
1 large granny smith apple, peeled, cored, and chopped into 1/2-inch pieces
2 teaspoons curry powder
2 cups fat-free low-sodium chicken broth or 2 cups vegetable broth

Steps:

Pierce acorn squash with a fork, and place on a paper towel in the microwave for 8-10 minutes. Pierce with tip of knife to see if it's tender. Carefully remove from microwave.
Allow to cool, then halve the acorn squash lengthwise.
Scoop out seeds and fibers.
Meanwhile, heat oil in a medium pot or Dutch oven. Sauté onions and apples for 5 minutes, until softened. Sprinkle curry powder and stir well.
Scoop the flesh of the acorn squash from the skin and add to pot. Discard skin.
Pour in chicken or vegetable broth. Bring to a boil, then cover and simmer for 15 minutes.
Using a hand blender or a regular blender, puree the soup until smooth. Serves 4
Per Serving: Calories 145, Calories from Fat 2.8g (sat 0.2g), Cholesterol 0mg, Sodium 37mg, Fiber 4.3g, Protein 2.6g.

GRANNY SMITH APPLE SLAW

Granny Smith Apple Slaw image

Courtesy of www.tabasco.com. A very good source for recipes! Another mayo-less salad recipe! Thank you, McIlhenny!

Provided by COOKGIRl

Categories Apple

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2/3 cup salad oil
1/4 cup white wine vinegar
3/4 teaspoon salt
3 tablespoons chopped fresh basil
1 teaspoon Dijon mustard
1 teaspoon tabasco brand pepper sauce (your choice of flavor-I used Chipotle)
2 medium green onions, sliced
2 cups shredded red cabbage
2 cups shredded green cabbage
3 granny smith apples, cored and diced small

Steps:

Immediately after cutting up the apples, toss them with a little bit of vinegar to stop them from browning.
Combine the oil, vinegar, salt, fresh basil, Dijon mustard, Tabasco pepper sauce of choice, and green onions in a large salad bowl and mix well.
Stir in both cabbages and apples. Cover and chill several hours or overnight.
Best prepared at least 4 hours in advance or overnight for best flavor.

Nutrition Facts : Calories 263.6, Fat 24.2, SaturatedFat 3.4, Sodium 333.2, Carbohydrate 13.1, Fiber 2.9, Sugar 9.1, Protein 1

GRANDMA'S OLD-FASHIONED APPLE CRISP

Grandma's Old-Fashioned Apple Crisp image

Simple, old-fashioned apple crisp. If you want something simple and homemade on hand, you can double the filling recipe (I use a 5-pound bag of Granny Smith apples) and freeze half of it.

Provided by longjasonoutlookcom

Categories Apple Crisps and Crumbles

Time 1h20m

Yield 8

Number Of Ingredients 9

Ingredients

6 medium Granny Smith apples - peeled, cored and sliced
½ cup white sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup brown sugar
1 cup all-purpose flour
1 cup quick-cooking oats
½ cup unsalted butter, diced
1 teaspoon ground cinnamon

Steps:

Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x13-inch baking dish.
Combine apples, sugar, cinnamon, and nutmeg for filling in a bowl; transfer to the prepared baking dish.
Combine brown sugar, flour, oats, butter, and cinnamon for topping in a large bowl. Sprinkle on top of filling.
Bake in the preheated oven until golden and bubbly, about 1 hour.

Nutrition Facts : Calories 370 calories, Carbohydrate 63.9 g, Cholesterol 30.5 mg, Fat 12.5 g, Fiber 4.3 g, Protein 3.4 g, SaturatedFat 7.5 g, Sodium 8.7 mg, Sugar 41 g

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