Apple Butternut Soup Recipes

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BUTTERNUT SQUASH AND APPLE SOUP



Butternut Squash and Apple Soup image

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

5 tablespoons unsalted butter
6 cups 1/2-inch butternut squash cubes
2 cups chopped leeks, white and light green parts only
½ cup chopped carrots
½ cup chopped celery
2 small Granny Smith apples, cored and diced
1 ½ teaspoons dried thyme
½ teaspoon dried sage
5 cups chicken stock
1 cup apple cider
salt to taste
5 slices cooked bacon, crumbled

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

BUTTERNUT AND APPLE HARVEST SOUP



Butternut and Apple Harvest Soup image

My friend Diana generously shared her wonderful Fall themed soup recipe. The medley of Autumn vegetables combine to make a wonderfully warm and comforting soup. Pair this with crusty bread and a salad, and dinner is served!

Provided by cynjne

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h5m

Yield 4

Number Of Ingredients 13

2 tablespoons butter
2 large leeks (white and pale green parts only), chopped
1 large onion, chopped
1 large potato, peeled and cubed
2 cups cubed butternut squash
1 cup diced carrots
1 Granny Smith apple, peeled, cored, and sliced 1/4-inch thick
1 quart chicken stock
¼ cup dry white wine
½ cup light cream
¼ teaspoon ground nutmeg
salt and pepper to taste
2 tablespoons chopped chives

Steps:

  • Melt butter in a large pot over medium heat. Stir in leeks and onions, and cook until the onion softens and turns translucent, about 5 minutes. Add potato, squash, carrots, apple, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the vegetables are soft, about 20 minutes.
  • Carefully puree the soup in batches in a blender, or use a stick blender to puree the soup right in the pot. Once the soup has been pureed, return it to the pot and stir in wine and cream. Season with nutmeg, salt, and pepper; simmer gently for 5 minutes. Ladle into bowls and garnish with chopped chives.

Nutrition Facts : Calories 267.9 calories, Carbohydrate 47.5 g, Cholesterol 16 mg, Fat 6.9 g, Fiber 7.2 g, Protein 5.2 g, SaturatedFat 4 g, Sodium 810.1 mg, Sugar 12.7 g

APPLE BUTTERNUT SOUP



Apple Butternut Soup image

Brighten blustery gray days with steaming bowlfuls of soup that's the color of California sunshine. Jane Shapton really wowed our taste panel with her velvety, rich, and slightly sweet creation! This low-fat recipe's a keeper.

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 6 servings.

Number Of Ingredients 10

1 small onion, chopped
1 tablespoon butter
1 garlic clove, minced
6 cups cubed peeled butternut squash
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
1 large apple, peeled and chopped
1/2 cup water
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon salt
1/2 cup half-and-half cream

Steps:

  • In a large saucepan coated with cooking spray, cook and stir onion in butter over medium heat until tender. Add garlic; cook 1 minute longer. Add the squash, broth, apple, water, thyme and salt. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until squash is tender. Cool slightly. , In a blender, process soup in batches until smooth. Return all to the pan; stir in cream and heat through (do not boil).

Nutrition Facts : Calories 172 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 613mg sodium, Carbohydrate 33g carbohydrate (11g sugars, Fiber 9g fiber), Protein 4g protein. Diabetic Exchanges

APPLE-BUTTERNUT SQUASH SOUP



Apple-Butternut Squash Soup image

A Thanksgiving-worthy soup blends tangy, sweet apples with mellow butternut squash. Meanwhile cumin, coriander, ginger, and cayenne add vibrant flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 14

1 tablespoon unsalted butter
1 medium onion, diced
1 butternut squash (about 2 pounds), peeled, seeded, and chopped
4 red or golden apples, peeled, cored, and chopped, plus 1 apple, finely diced and tossed in lemon juice, for garnish (optional)
2 teaspoons coarse salt
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
2 cups homemade or store-bought low-sodium chicken or vegetable stock
2 1/2 cups water, plus more if needed
1 jalapeno chile, thinly sliced, for garnish (optional)
Sour cream, for garnish (optional)

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.

5-INGREDIENT APPLE-BUTTERNUT SQUASH SOUP



5-Ingredient Apple-Butternut Squash Soup image

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

2 tablespoons olive oil, plus more for serving
One 2- to 3-pound butternut squash, peeled, seeded and cut into 1-inch chunks
Kosher salt
6 cups coconut milk
2 Granny Smith apples, peeled and chopped, plus apple slices, for serving

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



Butternut Squash and Apple Soup image

Provided by Ina Garten

Time 1h

Yield 3 1/2 quarts

Number Of Ingredients 10

2 tablespoons unsalted butter
2 tablespoons good olive oil
4 cups chopped yellow onions (3 large)
2 tablespoons mild curry powder
5 pounds butternut squash (2 large)
1 1/2 pounds sweet apples, such as McIntosh (4 apples)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups water
2 cups good apple cider or juice

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.

APPLE CINNAMON BUTTERNUT SQUASH SOUP



Apple Cinnamon Butternut Squash Soup image

This apple cinnamon butternut squash soup is perfect for fall, and a fresh twist on the classic belly-warmer. Nothing says you got fall under your thumb more than this deliciously interesting soup, made with love!

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 45m

Yield 8

Number Of Ingredients 11

8 cups cubed seeded peeled butternut squash (2 medium)
1 large apple, peeled, chopped
1 large onion, cut into 1-inch pieces
2 tablespoons packed brown sugar
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/8 teaspoon pepper
3 cups Progresso™ chicken broth (from 32-oz carton)
3/4 cup milk
1 container (6 oz) Greek Fat Free plain yogurt
2 tablespoons chopped fresh chives

Steps:

  • In Dutch oven, mix squash, apple, onion, brown sugar, salt, cinnamon and pepper. Add broth. Cover; heat to boiling over medium-high heat. Reduce heat; simmer about 20 minutes or until squash is tender.
  • In blender or food processor, place one-third of mixture. Cover; blend until smooth. Repeat twice to use up remaining soup. Return to Dutch oven, stir in milk and yogurt. Heat over low heat, stirring occasionally, just until heated through. Ladle into bowls; sprinkle with chives.

Nutrition Facts : Calories 130, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 15 g, TransFat 0 g

BUTTERNUT SQUASH AND APPLE SOUP



Butternut Squash and Apple Soup image

Provided by Antoinette Muto

Categories     Soup/Stew     Blender     Fruit     Vegetable     Sauté     Thanksgiving     Vegetarian     Quick & Easy     Apple     Butternut Squash     Fall     Healthy     Bon Appétit     Los Angeles     California

Yield Makes 8 servings

Number Of Ingredients 9

2 tablespoons (1/4 stick) butter
1 large onion, chopped
1/2 teaspoon ground nutmeg
4 1/4 pounds butternut squash, peeled, seeded, cut into 1-inch cubes
4 1/4 cups (or more) vegetable broth
1 Gala apple, peeled, cored, diced
1/2 cup apple juice
Light sour cream
Chopped fresh chives

Steps:

  • Melt butter in large pot over medium-high heat. Add onion and nutmeg; sauté until onion begins to brown, about 5 minutes. Add squash, 4 1/4 cups broth, apple, and apple juice. Bring to boil; reduce heat and simmer uncovered until squash and apple are tender, about 30 minutes. Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper.
  • Bring soup to simmer, thinning with more broth if desired. Ladle soup into bowls. Garnish with sour cream and chives.

APPLE AND BUTTERNUT SQUASH SOUP



Apple and Butternut Squash Soup image

This sweet and mellow fall soup features aromatic spices, including coriander, cumin, cayenne pepper, and ginger for vibrant flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 14

1 tablespoon unsalted butter
1 onion, diced
1 butternut squash (about 2 pounds), peeled, seeded, and chopped
4 red or golden apples, peeled, cored, and diced
2 teaspoons coarse salt
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
2 cups homemade or low-sodium canned chicken stock, skimmed of fat
Finely diced apple tossed in lemon juice, for garnish
Jalapeno pepper, thinly sliced, for garnish
Low-fat sour cream, for garnish

Steps:

  • Melt butter in a large saucepan over medium heat. Add onion, and cook until it begins to soften, about 4 minutes. Add squash, and cook, stirring occasionally, until it softens, about 10 minutes. Add apples, salt, cumin, coriander, ginger, cayenne, pepper, stock, and 2 1/2 cups 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 the bowl of a food processor or the jar of a blender until smooth, and return to saucepan over low heat. Thin with additional water if necessary. Serve hot, garnished with chopped apples, jalapeno, and sour cream, if desired.

Nutrition Facts : Calories 143 g, Cholesterol 6 g, Fat 3 g, Fiber 4 g, Protein 2 g, Sodium 865 g

BUTTERNUT SOUP WITH PEARS AND APPLES



Butternut Soup With Pears and Apples image

From Cooking Light. Per 1 cup serving: 117 calories, 2.2 g fat, 1.2 g protein, 25.5 g carb, 2.3 g fiber, 4 mg cholesterol.

Provided by ratherbeswimmin

Categories     Vegetable

Time 1h10m

Yield 7 serving(s)

Number Of Ingredients 13

1 tablespoon butter or 1 tablespoon margarine
1 cup chopped onion
3/4 cup chopped celery
4 cups cubed peeled butternut squash
1 3/4 cups water
1 cup chopped peeled braeburn apple
1 cup chopped peeled Anjou pear
1/2 cup apple juice
1/4 teaspoon salt
1/8 teaspoon black pepper
1 (14 1/2 ounce) can vegetable broth
1 bay leaf
3 tablespoons maple syrup

Steps:

  • Melt the butter in a large soup pot over medium-high heat.
  • Add in onion and celery; stir/saute for 4 minutes or until tender.
  • Add in squash and the next 8 ingredients; bring to a boil.
  • Partially cover, lower heat, and simmer 30 minutes or until tender.
  • Throw out bay leaf.
  • Transfer half of squash mixture to the container of a blender or food processor; process until smooth.
  • Pour puree into a bowl; repeat procedure with the remaining squash mixture.
  • Return all puree mixture to soup pot; stir in syrup.
  • Cook over medium heat for about 5 minutes or until well heated.
  • **Could use stick blender in soup pot instead of pureeing in blender.

Nutrition Facts : Calories 113.5, Fat 1.9, SaturatedFat 1.1, Cholesterol 4.4, Sodium 114.2, Carbohydrate 25.3, Fiber 3.3, Sugar 13.7, Protein 1.3

BUTTERNUT SQUASH AND ROASTED APPLE SOUP



Butternut Squash and Roasted Apple Soup image

Provided by Sam Kass

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 1h30m

Yield About 3 quarts

Number Of Ingredients 13

2 butternut squashes, quartered, seeds removed
2 to 3 Granny Smith apples
1 to 2 tablespoons olive oil or vegetable oil
Salt
freshly ground black pepper
3 cups apple cider or juice
2 cups chicken broth or water, more as needed
1 teaspoon ground cinnamon
1 pinch nutmeg, or to taste
Juice of 1 lemon, or to taste
Dried cranberries or dried cherries for garnish, optional
toasted almond slivers for garnish, optional
diced apples, for garnish, optional

Steps:

  • Preheat oven to 400 degrees. Cut each squash quarter in half and place in a large bowl. Quarter and core apples, and add to bowl. Add 1 or 2 tablespoons oil and a sprinkling of salt and pepper. Rub everything to coat well, and transfer to a large baking sheet. Cover tightly with foil.
  • Bake until apples are soft in center, about 30 minutes. Transfer apples to a plate to cool, and return squash to oven to bake until soft, another 15 to 30 minutes. When apples and squash are cool enough to handle, scoop out flesh into a large bowl; discard skins. Working in batches, purée squash and apples in a food processor or blender. If necessary, add some apple cider to each batch to help purée.
  • Transfer purée to a 4- to 6-quart soup pot. Add remaining cider and enough chicken broth or water for desired consistency. Place over medium-low heat. Add cinnamon, nutmeg and lemon juice; as soup warms, flavors will emerge. Heat just until steaming, and adjust seasonings to taste. Ladle into warm bowls. If desired, garnish with dried cranberries or dried cherries, toasted almond slivers and diced apple.

Nutrition Facts : @context http, Calories 51, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 1 gram, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 228 milligrams, Sugar 5 grams

APPLE AND BUTTERNUT SQUASH SOUP



Apple And Butternut Squash Soup image

Provided by Marcia Adams

Categories     soups and stews, appetizer

Time 1h10m

Yield Four to five servings

Number Of Ingredients 13

1/4 cup peanut oil
1 2-pound butternut squash, peeled, seeded and cut into 2-inch pieces (approximately 4 cups)
2 Northern Spy or McIntosh apples, peeled, cored and cut into 2-inch pieces (approximately 2 cups)
1 large onion, peeled and coarsely chopped (approximately 1 cup)
3/4 teaspoon curry powder
3/4 teaspoon ground mace
1/2 teaspoon ground cardamom
1 cup cider
1 quart homemade chicken stock
1/2 cup half-and-half
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 cup finely minced scallions, green tops included, for garnish

Steps:

  • Heat the peanut oil in a large stockpot over medium-low heat. Add the squash, apples and onion, stir to coat with oil and saute uncovered, stirring occasionally, for 10 to 15 minutes, or until the onion is transparent.
  • Stir in the mace, curry and cardamom and continue cooking until the onion begins to brown.
  • Add the cider. Bring the mixture to a boil over medium-high heat and cook for three minutes. Add the stock, lower the heat to medium-low and simmer the mixture, partially covered, for another 35 minutes, or until the squash is tender.
  • Transfer the mixture to a food-processor bowl and process until the soup is smooth, then return the soup to the stockpot. Reduce the soup, uncovered, over medium-low heat, to about one-fourth. Stir occasionally.
  • Stir in the half-and-half, salt and pepper and bring to a simmer. Pour into warmed bowls and sprinkle the scallions over the top.

Nutrition Facts : @context http, Calories 340, UnsaturatedFat 11 grams, Carbohydrate 45 grams, Fat 16 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 527 milligrams, Sugar 21 grams

CURRIED BUTTERNUT APPLE SOUP



Curried Butternut Apple Soup image

This is a rich sweet soup. It's great with a dollop of sour cream on the top. I add lots of pepper to mine. Fruit and veggies in one hit.

Provided by LilPinkieJ

Categories     Lunch/Snacks

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 8

2 cups onions, chopped
1 -2 celery rib, chopped
1/4 cup butter
4 teaspoons curry powder
2 medium butternut squash, 1-inch cubes (about 2 1/2 to 3 lbs)
3 medium apples, peeled and chopped
3 cups vegetable stock
1 cup apple cider

Steps:

  • In a heavy kettle, combine onions, celery, butter, and curry powder. Cover and cook over low heat until vegetables are tender (10 to 15 minutes), stirring often.
  • Add cubed squash, chopped apples, and stock, and bring to a boil. Reduce heat, and simmer 20 to 30 minutes or until squash and apples are cooked thoroughly.
  • Strain liquid and set aside.
  • Puree the apple-squash mixture with one cup of the strained liquid. Add cider and remaining liquid to reach desired consistency.
  • Optional: Garnish with grated apple, yogurt, or low-fat sour cream.

Nutrition Facts : Calories 181, Fat 5, SaturatedFat 3, Cholesterol 12.2, Sodium 46.8, Carbohydrate 36.1, Fiber 6.3, Sugar 10.8, Protein 2.9

BUTTERNUT SOUP WITH CRISPY SAGE & APPLE CROUTONS



Butternut soup with crispy sage & apple croutons image

The apple and sage contrast beautifully with naturally sweet butternut squash in this low-fat, gluten-free festive dinner party starter

Provided by Sara Buenfeld

Categories     Lunch, Soup, Starter, Supper

Time 50m

Number Of Ingredients 11

1 tbsp olive oil
1 large onion , chopped
1 garlic clove , chopped
1 butternut squash , about 1kg, peeled, deseeded and chopped
3 tbsp madeira or dry Sherry
500ml gluten-free vegetable stock , plus a little extra if necessary
1 tsp chopped sage , plus 20 small leaves, cleaned and dried
sunflower oil , for frying
1 tbsp olive oil
1 large eating apple , peeled, cored and diced
a few pinches of golden caster sugar

Steps:

  • Heat the oil in a large pan, add the onion and fry for 5 mins. Add the garlic and squash, and cook for 5 mins more. Pour in the Madeira and stock, stir in the chopped sage, then cover and simmer for 20 mins until the squash is tender.
  • Blitz with a hand blender or in a food processor until completely smooth. Allow to cool in the pan, then chill until ready to serve. Will keep for 2 days or freeze for 3 months. To make the crispy sage, heat some oil (a depth of about 2cm) in a small pan, then drop in the sage leaves until they are crisp - you will need to do this in batches. Drain on kitchen paper. Will keep for several hours.
  • Just before serving, reheat the soup in a pan. The texture should be quite thick and velvety, but thin it with a little stock if it is too thick.
  • For the apple croutons, heat the oil in a large pan, add the apple and fry until starting to soften. Sprinkle with the sugar and stir until lightly caramelised.
  • To serve, ladle the soup into small bowls and top with the apple, sage and a grinding of black pepper.

Nutrition Facts : Calories 231 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 20 grams sugar, Fiber 8 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium

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From masalaherb.com


BUTTERNUT SQUASH APPLE SOUP - RECIPE RUNNER
Instructions. In a large pot over medium-high heat add 1 tablespoon of olive oil. When the oil is hot add in the onion and carrots. Sauté them for 4-5 minutes and then add in the butternut squash, apples, cinnamon, nutmeg, cayenne, salt and pepper. Sauté another 2-3 minutes and then pour in the vegetable broth.
From reciperunner.com


BUTTERNUT SQUASH APPLE SOUP (HEALTHY, LOW FAT) - KYLEE COOKS
2022-01-02 Instructions. Add all ingredients to a large pot, or dutch oven. Bring to a boil and simmer for 15 to 20 minutes, or until the squash is tender. Using an immersion blender, puree the soup. Taste for seasoning, and adjust if necessary. Devour.
From kyleecooks.com


QUICK AND EASY BUTTERNUT SQUASH AND APPLE SOUP - ALL THAT'S JAS
2020-04-28 Instructions. In a large Dutch oven or saucepan, melt the 2 tablespoons of butter over medium-high heat. Add chopped onion and cook until softened, about 5 minutes. Add 4 cups cubed squash and diced apple and sauté for 5 more minutes. Pour in 2 …
From all-thats-jas.com


CURRIED APPLE BUTTERNUT SQUASH SOUP - SIMPLY SCRATCH
2014-11-11 Add onions and sauté for 5-8 minutes or until soft. Add in garlic and cook one minute before adding curry, cumin, paprika, turmeric, cayenne and 1 teaspoon salt. Stir and deglaze pan with 2 tablespoons of sherry. Add 2 cups broth, squash, apples (and any juices), curried onions and garlic into a high-powered blender.
From simplyscratch.com


BUTTERNUT SQUASH SOUP | FEASTING AT HOME
2016-11-08 Step 2: Sauté the apples, shallots, garlic and ginger and herbs. Step Three: Blend the onion- apple mixture with the roasted butternut squash and veggie broth, until smooth and silky. Return to the pot. Step four: Add coconut milk or cream (or sub nut milk or half and half). Step five: Season with fresh nutmeg!
From feastingathome.com


VEGAN ROASTED BUTTERNUT SQUASH SOUP WITH APPLE - VEGGIE SOCIETY
Preheat your oven to 400”F. Add the cubed butternut squash, diced apples, carrots, thyme and bay leaf in a large roasting dish. Sprinkle with a pinch of sea salt, red pepper flakes and a light drizzle of olive oil (use veggie stock for WFPB & Plantricious recipe). Toss to coat well. Roast in the hot oven for 40 minutes or until soften tossing ...
From veggiesociety.com


CURRIED BUTTERNUT SQUASH & APPLE SOUP RECIPE | EATINGWELL
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. Advertisement. Step 2. Add squash, salt, pepper and 1 1/2 cups of the chopped apple to pot and stir to coat.
From eatingwell.com


APPLE CINNAMON BUTTERNUT SQUASH SOUP RECIPE
2012-08-27 In Dutch oven, mix squash, apple, onion, brown sugar, salt, cinnamon and pepper. Add broth. Cover; heat to boiling over medium-high heat. Reduce heat; simmer about 20 minutes or until squash is tender. In blender or food processor, place one-third of mixture. Cover; blend until smooth. Repeat twice to use up remaining soup.
From lifemadedelicious.ca


APPLE AND BUTTERNUT SOUP - ORGASMIC CHEF
2014-07-05 Instructions. In a large saucepan on medium heat, add the oil and the onion. Cook for 4 minutes until the onion is soft. Add the carrot and apple and cook for a couple of minutes longer. Add the pumpkin, curry powder and stock and bring to the boil and then reduce to a simmer. Cover and cook for about 30 minutes until the pumpkin is very soft.
From orgasmicchef.com


VEGAN BUTTERNUT SQUASH AND APPLE SOUP - JESSICA IN THE KITCHEN
2014-10-08 Reduce the heat to medium low and cook until the butternut squash is fork tender for about 20 minutes. Remove from heat. Remove the thyme with a slotting spoon and using an immersion blender, puree the soup ingredients until combined and smooth. Put the soup back on the stove on medium heat and add the coconut milk and stir.
From jessicainthekitchen.com


APPLE BUTTERNUT SOUP RECIPE
Apple butternut soup recipe. Learn how to cook great Apple butternut soup . Crecipe.com deliver fine selection of quality Apple butternut soup recipes equipped with ratings, reviews and mixing tips. Get one of our Apple butternut soup recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Quinoa breakfast bars Crecipe.com This quinoa …
From crecipe.com


APPLE-BUTTERNUT SQUASH SOUP RECIPE | MYRECIPES
Recipes; Apple-Butternut Squash Soup; Apple-Butternut Squash Soup. Rating: 3 stars. 2 Ratings. 5 star values: 1 4 star values: 0 3 star values: 0 …
From myrecipes.com


THE BEST ROASTED APPLE BUTTERNUT SQUASH SOUP - OUR WABISABI LIFE
Directions. Preheat the oven to 400 degrees. Prepare a baking sheet with parchment paper or a baking mat. Add the squash, apples, onion, ginger, cinnamon, nutmeg, cloves, allspice and oil in a bowl. Add salt and pepper and toss together to coat everything. Spread it over the baking sheet in a single layer.
From ourwabisabilife.com


VELVETY BUTTERNUT SQUASH AND APPLE SOUP, WITHOUT MILK
2015-09-09 About five minutes. Add the broth, butternut squash, apple and apple juice. Season with salt and pepper to taste. Bring to a boil, then turn to low and simmer for about 30 to 45 minutes, until the squash and apples are completely soft. Use an emulsion blender or puree in batches in a blender until all of the soup is silky smooth.
From highlandsranchfoodie.com


CREAMY BUTTERNUT-APPLE SOUP - VIDEO RECIPE - FINECOOKING
2 lb. peeled butternut squash, cut into large cubes; 1/3 cup chopped Sun-Maid dried apples; 5 cups chicken or vegetable broth; Kosher salt; 1/2 tsp. ground cinnamon; 1/4 tsp. freshly ground nutmeg; Creme fraiche, for serving; 1 Tbs. finely sliced chives; Hot sauce, optional
From finecooking.com


APPLE BUTTERNUT SQUASH SOUP - THE SUBURBAN SOAPBOX
2021-10-02 Add the squash and apple to the pot. Cook for 4-5 minutes. Stir in the chicken stock and bring to a boil. Cook until the squash is fork tender, approximately 20 minutes. Transfer to a blender and puree until smooth. Pour the soup back into the pot and bring to a simmer. Stir in the cinnamon, ginger, nutmeg, salt and pepper.
From thesuburbansoapbox.com


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