Butternut Squash And Apple Cider Soup Recipes

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BUTTERNUT SQUASH AND APPLE CIDER SOUP



Butternut Squash and Apple Cider Soup image

I asked 2 chefs and researched other recipes to come up with the 'perfect' soup. I love the sweet taste of squash and veggies combined with fall cider. Hope you enjoy it too!

Provided by Mindy

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

Time 1h15m

Yield 8

Number Of Ingredients 14

2 tablespoons butter
1 onion, diced
1 butternut squash - peeled, seeded, and cut into large chunks
2 white potatoes, peeled and chopped
1 apple, peeled and chopped
1 large carrot, peeled and diced
2 stalks celery, chopped
2 (14 ounce) cans chicken broth
½ gallon apple cider
¾ cup half-and-half cream
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
½ cup sour cream, or as needed
1 pinch ground nutmeg, or to taste

Steps:

  • Heat butter in a large pot over medium heat; cook and stir onion in the melted butter until translucent, 5 to 10 minutes. Add butternut squash, potatoes, apple, carrot, and celery to onion; pour in chicken broth and enough apple cider to cover vegetables. Bring mixture to a boil and cover pot. Reduce heat and simmer, adding more apple cider as needed, until vegetables are tender, 35 to 40 minutes.
  • Blend vegetable mixture with an immersion blender until smooth; stir in cream, cinnamon, and cloves. Simmer until heated through, 5 to 10 minutes. Spoon soup into serving bowls; top each with about 1 tablespoon sour cream and a pinch of nutmeg.

Nutrition Facts : Calories 344.8 calories, Carbohydrate 64.4 g, Cholesterol 24.8 mg, Fat 9.1 g, Fiber 4.9 g, Protein 4.4 g, SaturatedFat 5.4 g, Sodium 557.5 mg, Sugar 35.4 g

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.

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 SQUASH SOUP MADE WITH APPLE CIDER



Butternut Squash Soup made with Apple Cider image

Apple Cider Butternut Squash Soup will fill your home with the aromas of fall. The combination of apple cider and butternut squash with the addition of warming spices makes this soup the definition of fall flavours. Apple Cider Butternut Squash soup is very quick to make! It's not necessary to roast the butternut squash, simply chop the onion and peel and cut up the butternut squash and pour in the broth, apple cider and spices and allow the soup to simmer before blending it up to be smooth and creamy. Couldn't be easier!

Provided by Christy Faber

Categories     Main Course

Time 1h

Number Of Ingredients 10

2 tbsp butter
2 medium yellow onions
1 butternut squash approx 3.5lbs (peeled, seeded and cut into 2-3 inch chunks)
3 cups chicken broth
2 cups unsweetened apple cider
1 tsp ground dried sage
1 tsp ground cinnamon
1 tsp pumpkin pie spice
1/2 cup half n half cream (or heavy cream)
Salt and freshly ground pepper

Steps:

  • Begin by peeling and seeding the butternut squash. Roughly cut into 3-inch chunks. In a heavy bottomed soup pot or Dutch oven, melt 2 tablespoons of butter over medium heat and cook onion until translucent.
  • Add butternut squash and chicken broth, apple cider, sage, cinnamon, and pumpkin pie spice. Turn the heat up to medium-high and simmer the soup until the butternut squash is very soft and pierced easily with a fork.
  • Take the soup off the heat and allow it to cool enough that it's safe to blend. With a blender, blend the soup in three batches until it's totally smooth and creamy. (If you don't have a blender you can use a hand held immersion blender although I have found they don't get soups quite as smooth.)
  • Return the pureed soup to the Dutch oven. Add cream and rewarm the soup over low heat. Taste the soup now and take the time to adjust the seasonings.
  • Carefully add more salt and pepper to taste. Top the soup with croutons, or Cinnamon Spiced Granola and/or a drizzle of cream or goat cheese. Enjoy!

Nutrition Facts : Calories 156 kcal, ServingSize 1 serving

BUTTERNUT SQUASH AND CIDER SOUP



Butternut Squash And Cider Soup image

Provided by Molly O'Neill

Categories     appetizer

Time 40m

Yield Four servings

Number Of Ingredients 10

1 shallot, peeled and minced
1 clove garlic, peeled and minced
1/4 cup water
3 cups peeled, seeded and cubed butternut squash
1/2 cup chicken broth, homemade or low-sodium canned
3/4 cup apple cider
1/4 cup light sour cream
1/2 teaspoon salt, plus more to taste
1/2 unpeeled red Rome or Delicious apple, cored and finely diced
Cracked black pepper

Steps:

  • Heat a medium-size saucepan over low heat. Add the shallot, garlic and water. Cook until the shallot and garlic are softened, being careful not to let them burn, about 2 minutes. Add the squash and the chicken broth and bring to a boil. Reduce the heat, cover and simmer until the squash is soft, about 20 minutes.
  • Carefully pour the mixture into a blender jar. Holding the top down with a towel, blend until smooth. Add the cider, light sour cream and salt. Continue blending until well combined. Soup can be made ahead up to this point. Place in a clean saucepan over low heat until heated through. Season with additional salt if needed.
  • Ladle the soup among 4 bowls. Garnish with the diced red apple and cracked black pepper. Serve immediately.

Nutrition Facts : @context http, Calories 124, UnsaturatedFat 1 gram, Carbohydrate 26 grams, Fat 2 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 354 milligrams, Sugar 11 grams

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

BUTTERNUT SQUASH SOUP WITH CIDER CREAM



Butternut Squash Soup with Cider Cream image

Categories     Soup/Stew     Milk/Cream     Blender     Fruit     Vegetable     Thanksgiving     Apple     Leek     Butternut Squash     Fall     Sour Cream     Simmer     Bon Appétit

Yield Serves 10

Number Of Ingredients 13

5 tablespoons butter
2 1/2 pounds butternut squash, peeled, seeded, cut into 1/2-inch pieces (about 6 cups)
2 cups chopped leeks (white and pale green parts only)
1/2 cup chopped peeled carrot
1/2 cup chopped celery
2 small Granny Smith apples, peeled, cored, chopped
1 1/2 teaspoons dried thyme
1/2 teaspoon crumbled dried sage leaves
5 cups chicken stock or canned low-salt chicken broth
1 1/2 cups apple cider
2/3 cup sour cream
1/2 cup whipping cream
Chopped fresh chives

Steps:

  • Melt butter in heavy large saucepan over medium-high heat. Add squash, leeks, carrot and celery; sauté until slightly softened, about 15 minutes. Mix in apples, thyme and sage. Add stock and 1 cup cider and bring to boil. Reduce heat to medium-low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.
  • Working in batches, purée soup in blender. Return soup to pan. Boil remaining 1/2 cup cider in heavy small saucepan until reduced to 1/4 cup, about 5 minutes. Cool. Place sour cream in small bowl. Whisk in reduced cider. (Soup and cider cream can be made 1 day ahead. Cover separately and refrigerate.)
  • Bring soup to simmer. Mix in whipping cream. Ladle soup into bowls. Drizzle with cider cream. Top with chives.

BUTTERNUT SQUASH AND APPLE SOUP WITH CIDER CREAM



Butternut Squash and Apple Soup With Cider Cream image

Make and share this Butternut Squash and Apple Soup With Cider Cream recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 2h

Yield 6 serving(s)

Number Of Ingredients 13

5 tablespoons unsalted butter
6 cups peeled seeded cubed butternut squash, cut into 1/2-inch cubes
2 cups chopped leeks, white and light green parts only
1/2 cup coarsely chopped carrot
1/2 cup coarsely chopped celery
2 small granny smith apples, peeled, cored, and chopped (plus an extra apple for garnish)
1 1/2 teaspoons dried thyme
1/2 teaspoon crumbled dried sage
5 cups chicken stock
1 1/2 cups apple cider, divided
kosher salt
2/3 cup sour cream
5 bacon, slices sauteed until crisp, drained, and crumbled

Steps:

  • Melt the butter in a large pot over med-high heat; when hot, add in the squash, leeks, carrots, and celery; saute/stir until vegetables have softened slightly, 10-12 minutes.
  • Add in apples, thyme, and sage; add in stock and 1 cup cider.
  • Bring mixture to a simmer; decrease heat, cover, and simmer gently until vegetables and apples are tender, stirring occasionally, for about 30 minutes.
  • Remove from heat and cool slightly.
  • Meanwhile, make the cider cream--boil the remaining 1/2 cup cider in a small saucepan until it reduces to 1/4 cup, for about 5 minutes.
  • Cool, then place sour cream in a bowl and whisk in reduced cider (cider cream can be prepared 1 day ahead; cover and refrigerate until ready to use).
  • Puree the soup in batches in a food processor, blender, or food mill and return soup to the pot (can use an immersion blender to puree the soup in the pot).
  • Taste soup and season with salt, as needed (soup can be prepared 1 day ahead, cool, cover, and refrigerate; reheat over medium heat).
  • For the garnish--halve and core the reserved apple, then cut one half into paper-thin slices (eat or save the remaining half for another use).
  • To serve--ladle soup into 6 shallow bowls and drizzle with cider cream; garnish each serving with crumbled bacon and a couple of apple slices.

Nutrition Facts : Calories 317.1, Fat 17.7, SaturatedFat 10.1, Cholesterol 42.7, Sodium 326, Carbohydrate 35, Fiber 4.7, Sugar 11.7, Protein 8.1

BUTTERNUT SQUASH SOUP WITH CIDER CREAM



Butternut Squash Soup With Cider Cream image

Make and share this Butternut Squash Soup With Cider Cream recipe from Food.com.

Provided by keeney

Categories     < 60 Mins

Time 1h

Yield 10 serving(s)

Number Of Ingredients 12

5 tablespoons butter
2 1/2 lbs butternut squash, peeled, seeded, cut into 1/2 inch pieces (about 6 cups)
2 cups chopped leeks (white and pale green parts only)
1/2 cup chopped peeled carrot
2 small granny smith apples, peeled, cored, chopped
1 1/2 teaspoons dried thyme
1/2 teaspoon crumbld dried sage
5 cups chicken stock
1 1/2 cups apple cider
2/3 cup sour cream
1/2 cup whipping cream
chopped fresh chives

Steps:

  • Melt butter in heavy, large saucepan over medium high heat. Add squash, leeks, carrots and celery; saute until slightly softened, about 15 minutes.
  • Mix in apples, thyme and sage.
  • Add chicken stock and 1 cup cider and bring to a boil. Reduce heat to medium-low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.
  • Working batches, puree soup in blender.
  • Return soup to pan. Boil remaining 1/2 cup cider in heavy, small saucepan until reduced to 1/4 cup, about 5 minutes. Cool.
  • Place sour cream in small bowl and wisk in reducd cider.
  • (Soup and cider cream can be made made 1 day ahad. Cover separately and refrigerate.).
  • Bring soup to a simmer and serve with a dollop of cider cream.

Nutrition Facts : Calories 244, Fat 15.1, SaturatedFat 8.8, Cholesterol 41.9, Sodium 237.4, Carbohydrate 24.6, Fiber 3.4, Sugar 7.6, Protein 5.3

BUTTERNUT SQUASH & APPLE SOUP WITH MELTED BLUE CHEESE



Butternut Squash & Apple Soup with Melted Blue Cheese image

Provided by Shawn McClain

Categories     Soup/Stew     Milk/Cream     Blender     Fruit     Roast     Sauté     Thanksgiving     Vegetarian     Blue Cheese     Apple     Butternut Squash     Fall     Double Boiler

Yield Makes 10 (first-course) servings

Number Of Ingredients 13

6 pounds butternut squash, split lengthwise and seeded
1 cup (2 sticks) unsalted butter
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 celery rib, finely chopped
4 tablespoons kosher salt
1 teaspoon freshly ground black pepper
3 apples (Braeburn, Fuji, or Gala), peeled, cored, and sliced thinly
3 cups apple cider
1 gallon vegetable stock
1/2 pound blue cheese
1/2 cup heavy cream
2 tablespoons green (hulled) pumpkin seeds

Steps:

  • Preheat oven to 350°F.
  • Place squash cut side down on rimmed one-inch-deep sheet pan. Add 2 cups water and roast until squash is very tender, about 45 minutes. Remove from oven, drain off any remaining water, and let cool.
  • Meanwhile, in heavy, 12-quart pot over moderate heat, melt butter. Add onions, garlic, celery, 3 tablespoons salt, and 1 teaspoon pepper and sauté until onions are soft, about 10 minutes. Add apples and sauté until tender, about 3 to 4 minutes. Add apple cider and bring to boil. Reduce heat and simmer uncovered until liquid is reduced by half.
  • When squash is cool enough to handle, scoop out flesh and add to soup. Add stock and remaining tablespoon salt, raise heat to high, and bring to boil. Reduce heat and simmer uncovered until all vegetables are tender, about 25 minutes.
  • In double boiler over medium heat, heat cheese and heavy cream, stirring occasionally, until melted, about 10 minutes. Keep warm.
  • In dry, heavy, 9- to 10-inch cast iron skillet over moderate heat, toast pumpkin seeds, stirring constantly, until puffed and golden, 4 to 5 minutes. Transfer to bowl.
  • Working in batches, purée soup in blender until very smooth, then return to pot. Set over moderate heat and return to simmer.
  • To serve, ladle hot soup into bowls, drizzle with blue cheese mixture, and sprinkle with toasted pumpkin seeds. Serve immediately.

SQUASH AND CIDER SOUP



Squash And Cider Soup image

Provided by Suzanne Hamlin

Categories     easy, lunch, soups and stews, appetizer

Time 35m

Yield 6 servings

Number Of Ingredients 8

1 butternut squash, about 1 1/2 pounds
1 tablespoon extra virgin olive oil
1 cup chopped onion
1 clove garlic, peeled and minced
1 cup vegetable or chicken stock
2 cups apple cider, approximately
Fine sea salt to taste
Freshly ground pepper to taste

Steps:

  • With a vegetable peeler, peel the squash from top to bottom. With a large, heavy knife, cut it in half lengthwise. Discard the seeds. Cut the two halves in half lengthwise, and then cut across to make large cubes. There should be about 4 cups.
  • Swirl olive oil in the bottom of a large, heavy pot. Add onion and garlic, and cook slowly until soft, about 5 minutes. Add squash cubes, stock and 1 cup of cider. Cover, and cook over medium heat until the squash is very tender, about 20 minutes.
  • Uncover, remove pot from heat and let rest 10 minutes. In a food processor, puree the mixture, in 2 batches if necessary. Return the mixture to the pot, and whisk in up to 1 cup of the remaining cider, thinning mixture to desired consistency. Season well with salt and pepper. Heat again until very hot, divide into 6 soup bowls and serve. (Soup can be made in advance and frozen, or refrigerated overnight and reheated before serving.)

Nutrition Facts : @context http, Calories 129, UnsaturatedFat 2 grams, Carbohydrate 25 grams, Fat 3 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 619 milligrams, Sugar 12 grams

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From surlatable.com


RECIPE: BUTTERNUT SQUASH AND APPLE SOUP WITH CIDER CREAM
2009-10-08 6 cups peeled, seeded, and cubed butternut squash (from 2- to 2-1/2-pound squash; cut into 1/2-inch cubes) 2 cups chopped leeks, white and light green parts only (about 3 medium leeks) 1/2 cup coarsely chopped carrots
From styleathome.com


BUTTERNUT SQUASH AND APPLE SOUP RECIPE | ALLRECIPES
This hearty butternut squash and apple soup with hints of thyme and sage is loaded with flavor and topped with crumbled bacon.
From avize.aussievitamin.com


APPLE CIDER CHEDDAR CHEESE BUTTERNUT SQUASH SOUP
2019-11-08 Set the blender to the soup setting, remove clear cap on lid and let the ingredients cook until soft (5-7 minutes). Add the squash, stock, and cider and let simmer for 20-25 minutes or until the squash is softened. Stop the soup preset and select the smoothie setting. Repeat until soup is smooth. Stir in dry mustard and cheese.
From gowiseproducts.com


PANERA BUTTERNUT SQUASH SOUP RECIPE CROCK POT - MALIKA ASHCRAFT
2022-06-16 Once the onion and apple are soft add in the butternut squash vegetable broth and milk. In a large stockpot add vegetable oil and onions. Rub olive oil on cut-side of butternut squash halves. 5 cups of butternut squash cleaned and cubed. Drizzle vegetable oil over the butternut squash and toss to coat well. Every fall I get LO. Cook the soup until it reaches a …
From saj-lkqx7.blogspot.com


APPLE CIDER BUTTERNUT SQUASH - RECIPE HIPPIE
2020-10-21 Instructions. Peel and cut butternut squash into 1 inch cubes. Place in the slow cooker. Pour apple cider over the top and mix with the cinnamon. Place the lid on the slow cooker and cook on high for 3-4 hours. Make sure to stir the squash at least once so every side of the squash cooks evenly.
From recipehippie.com


BUTTERNUT SQUASH, APPLE CIDER, & WHITE CHEDDAR SOUP
2018-10-17 Melt butter over medium heat in a large stock pot. Add butternut squash, onion, garlic, and salt. Saute until squash has softened slightly, about 8 minutes. Add pumpkin ale, apple cider, and broth. Simmer another 10-12 minutes or until squash is totally softened. Using an immersion blender, blend soup until smooth. Whisk in white cheddar until ...
From alovelettertofood.com


BUTTERNUT SQUASH AND APPLE CIDER SOUP | RESEP-MINANG.SHOP
2020-09-10 Add butternut squash, potatoes, apple, carrot, and celery to onion; pour in chicken broth and sufficient apple cider to cover vegetables. Bring mixture to a boil and cover pot. Reduce heat and simmer, adding more apple cider as …
From resep-minang.shop


BEST BUTTERNUT SQUASH AND APPLE SOUP RECIPES - FOOD NETWORK
2012-10-31 Add in the squash, apple, broth and juice. Increase the heat to high and bring the mixture to a boil. Step 4. Reduce the heat and simmer, covered for 30 minutes. Stir in the brown sugar. Step 5. Purée the soup, in batches, in a blender until smooth. Return soup to the pot and heat through before serving. dinner.
From foodnetwork.ca


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