Butternut Squash And Roasted Apple Soup Nytimes Recipes

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ROASTED BUTTERNUT SQUASH SOUP



Roasted Butternut Squash Soup image

Provided by Molly O'Neill

Categories     lunch, soups and stews, appetizer

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 10

4 pounds butternut squash
Kosher salt and freshly ground black pepper to taste
2 tablespoons unsalted butter
1 small onion, peeled and diced
2 cloves garlic, peeled and minced
5 cups chicken or vegetable stock
3/4 cup milk
1/2 cup heavy cream
Chopped red onion for garnish
Chervil leaves for garnish

Steps:

  • Preheat the oven to 325 degrees. Using a large, heavy knife, split the squash in half and scrape out the seeds and discard them. Place the squash halves on a baking sheet, season with salt and pepper and roast until very tender, about 1 hour. Use a spoon to scrape out the flesh; set aside, discarding the skin.
  • In a large pot set over medium heat, melt the butter. Add the onion and garlic and cook, stirring frequently, until the onion just turns golden, 6 to 7 minutes. Add the stock and squash and cook, uncovered, for 25 minutes. Allow to cool.
  • Working in batches, puree the soup in a blender or food processor and return it to the pot. Stir in the milk and cream and reheat. Season to taste with salt and pepper and serve garnished with red onion and chervil.

Nutrition Facts : @context http, Calories 339, UnsaturatedFat 6 grams, Carbohydrate 47 grams, Fat 15 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 1330 milligrams, Sugar 12 grams, TransFat 0 grams

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

ROASTED BUTTERNUT SQUASH, GARLIC, AND APPLE SOUP



Roasted Butternut Squash, Garlic, and Apple Soup image

Butternut squash, sweet potato, carrot, and garlic roasted in large pieces and then added to onion, celery, apple, and vegetable broth. Immersion blender does the trick for thickening without adding fat. Use curry powder in place of cayenne if you prefer more savory flavors than spicy. Apple juice can also be used in place of cider, and chicken broth in place of vegetable.

Provided by Nancy A

Categories     Butternut Squash Soup

Time 1h40m

Yield 8

Number Of Ingredients 15

1 butternut squash, halved lengthwise and seeded
1 large carrot, cut into large chunks
1 sweet potato, cut into large chunks
1 head garlic
1 ½ tablespoons olive oil
½ teaspoon dried rosemary
salt and ground black pepper to taste
1 tablespoon olive oil
2 stalks celery, chopped
1 onion, chopped
½ teaspoon nutmeg
½ teaspoon cayenne pepper
2 Granny Smith apples - peeled, cored, and sliced
4 cups vegetable broth
1 cup apple cider

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Arrange butternut squash halves, carrot chunks, sweet potato chunks, and whole garlic head onto the prepared baking sheet. Drizzle 1 1/2 tablespoons olive oil over the vegetables; season with rosemary, salt, and black pepper.
  • Roast in preheated oven for 20 minutes, turn the carrot and sweet potato chunks, and continue roasting until everything is tender, 20 to 30 minutes more. Set aside to cool.
  • Use a spoon to remove flesh of squash from skin. Cut carrot and sweet potato into small pieces. Squeeze roasted garlic from skin.
  • Heat 1 tablespoon olive oil in a large pot over medium heat; add celery and onion. Season the celery mixture with nutmeg and cayenne pepper; saute until the celery and onion are tender, about 8 minutes. Add apple and continue to cook and stir until apples begin to get hot, about 2 minutes more.
  • Pour vegetable broth and apple cider into the pot; bring just to a boil, reduce heat to medium-low, and cook at a simmer for 30 minutes.
  • Stir squash, carrot, sweet potato, and garlic to the pot. Blend soup with an immersion blender until smooth.

Nutrition Facts : Calories 219.8 calories, Carbohydrate 44.5 g, Fat 4.9 g, Fiber 8.7 g, Protein 3.8 g, SaturatedFat 0.7 g, Sodium 277.7 mg, Sugar 15.8 g

SIMPLE BUTTERNUT SQUASH AND APPLE SOUP



Simple Butternut Squash and Apple Soup image

This is a simple to make and fully vegetarian. It's nice and thick without the use of cream. Very tasty!

Provided by lilykitty

Categories     Apple

Time 1h45m

Yield 10 serving(s)

Number Of Ingredients 12

2 1/2 lbs butternut squash
4 cups vegetable stock
1 1/2 teaspoons olive oil
1 cup chopped yellow onion
3/4 cup apple, chopped (I used one green and one jazz)
1 1/2 teaspoons minced garlic
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon sea salt
fresh ground black pepper
ginger powder
nutmeg

Steps:

  • Heat oven to 400 degrees Fahrenheit
  • Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
  • Cut squash in 4 pieces and remove seeds and membrane.
  • Lie pieces skin side down on baking sheet.
  • Lightly grease top of squash with olive oil and sprinkle with salt, pepper and the tsp of thyme.
  • Cover with foil and roast for 45 minutes.
  • After roasting peel and cube the squash.
  • In a stock pot, with medium heat, add oil, onions, garlic and apples Sprinkle with some salt and sweat between 2-3 minutes.
  • Add rosemary, pepper, squash and vegetable stock.
  • Bring to boil.
  • Cover and simmer for 20 minutes.
  • After simmering add a dash of ginger and a dash of nutmeg and puree using stick blender.
  • Let it sit and thicken for a few minutes before serving.

Nutrition Facts : Calories 70.1, Fat 0.8, SaturatedFat 0.1, Sodium 237.9, Carbohydrate 16.5, Fiber 2.8, Sugar 4.2, Protein 1.4

ROASTED BUTTERNUT SQUASH, GARLIC, AND APPLE SOUP



Roasted Butternut Squash, Garlic, and Apple Soup image

Butternut squash, sweet potato, carrot, and garlic roasted in large pieces and then added to onion, celery, apple, and vegetable broth. Immersion blender does the trick for thickening without adding fat. Use curry powder in place of cayenne if you prefer more savory flavors than spicy. Apple juice can also be used in place of cider, and chicken broth in place of vegetable.

Provided by Nancy A

Categories     Butternut Squash Soup

Time 1h40m

Yield 8

Number Of Ingredients 15

1 butternut squash, halved lengthwise and seeded
1 large carrot, cut into large chunks
1 sweet potato, cut into large chunks
1 head garlic
1 ½ tablespoons olive oil
½ teaspoon dried rosemary
salt and ground black pepper to taste
1 tablespoon olive oil
2 stalks celery, chopped
1 onion, chopped
½ teaspoon nutmeg
½ teaspoon cayenne pepper
2 Granny Smith apples - peeled, cored, and sliced
4 cups vegetable broth
1 cup apple cider

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Arrange butternut squash halves, carrot chunks, sweet potato chunks, and whole garlic head onto the prepared baking sheet. Drizzle 1 1/2 tablespoons olive oil over the vegetables; season with rosemary, salt, and black pepper.
  • Roast in preheated oven for 20 minutes, turn the carrot and sweet potato chunks, and continue roasting until everything is tender, 20 to 30 minutes more. Set aside to cool.
  • Use a spoon to remove flesh of squash from skin. Cut carrot and sweet potato into small pieces. Squeeze roasted garlic from skin.
  • Heat 1 tablespoon olive oil in a large pot over medium heat; add celery and onion. Season the celery mixture with nutmeg and cayenne pepper; saute until the celery and onion are tender, about 8 minutes. Add apple and continue to cook and stir until apples begin to get hot, about 2 minutes more.
  • Pour vegetable broth and apple cider into the pot; bring just to a boil, reduce heat to medium-low, and cook at a simmer for 30 minutes.
  • Stir squash, carrot, sweet potato, and garlic to the pot. Blend soup with an immersion blender until smooth.

Nutrition Facts : Calories 219.8 calories, Carbohydrate 44.5 g, Fat 4.9 g, Fiber 8.7 g, Protein 3.8 g, SaturatedFat 0.7 g, Sodium 277.7 mg, Sugar 15.8 g

ROASTED BUTTERNUT SQUASH AND APPLE SOUP



Roasted Butternut Squash and Apple Soup image

Make and share this Roasted Butternut Squash and Apple Soup recipe from Food.com.

Provided by Impera_Magna

Categories     Apple

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 13

3 cups chopped seeded and peeled butternut squash
1 cup chopped onion
1 baking apple, cored and quartered (Macintosh, Jonathan or Granny Smith)
1/2 teaspoon canola oil
1 tablespoon minced fresh ginger
1 garlic clove, minced
6 cups vegetable stock, divided
1 tablespoon cornstarch
1 tablespoon curry powder
1/8 teaspoon cayenne pepper
salt & freshly ground black pepper
1/2 cup evaporated skim milk
2 ounces reduced-fat cream cheese, cubed

Steps:

  • Combine squash, onion, apple and canola oil in a bowl; toss to coat.
  • Arrange vegetables in a single layer on a baking sheet.
  • Bake at 400F for 30 minutes.
  • Remove roasted vegetables to a blender or food processor and add ginger, garlic and about 1 1/2 cups of the stock; purée, adding more stock if necessary.
  • Use a little of remaining stock to deglaze the baking sheet; pour into a large soup pot over medium heat.
  • Combine 2 tablespoons of stock with cornstarch in a bowl and whisk until smooth.
  • Toast curry powder in a dry skillet until it begins to give off a nutty fragrance.
  • Add cornstarch mixture, curry powder, remaining stock, cayenne pepper, salt and pepper to soup pot.
  • Cook until slightly thickened, stirring frequently.
  • Reduce heat to a simmer and cook for 20 minutes.
  • Add milk and cream cheese; heat through until the cheese melts.
  • Correct seasonings.
  • Serve hot, garnished with minced chives, if desired.

Nutrition Facts : Calories 53.3, Fat 1.2, SaturatedFat 0.6, Cholesterol 3.1, Sodium 28.6, Carbohydrate 9.7, Fiber 1.4, Sugar 3.8, Protein 1.9

ROASTED BRUSSELS SPROUTS, BUTTERNUT SQUASH AND APPLE



Roasted Brussels Sprouts, Butternut Squash and Apple image

Provided by Elaine Louie

Categories     dinner, lunch

Time 1h30m

Yield 2 to 3 servings

Number Of Ingredients 14

For the brussels sprouts:
1 1/2 cups brussels sprouts, trimmed, halved
2 cups butternut squash, peeled and cut into 1-inch asymmetrical chunks
2 cups (about 1 large) Honeycrisp, Cortland, or Granny Smith apple, cored and cut into 1-inch asymmetrical chunks
1 shallot, cut crosswise into 1/4-inch slices
2 tablespoons olive oil
5 fresh sage leaves
Salt and freshly ground pepper
1/2 tablespoon maple syrup
For the walnuts: (purchased candied walnuts may be substituted)
6 cups vegetable oil
6 ounces walnut halves
2 cups confectioners' sugar
kosher salt

Steps:

  • Preheat oven to 375 degrees. In a large, shallow, baking dish, toss the brussels sprouts, butternut squash, apple and shallot with olive oil and sage leaves. Season with salt and pepper to taste. Bake without stirring until vegetables and apple are wrinkled, slightly brown, and the edges of the squash are beginning to crisp, 45 minutes to 1 hour. Meanwhile, prepare the walnuts.
  • For the walnuts: Place a deep fryer or high-sided saucepan over high heat, and add vegetable or canola oil to come no closer than 3 inches from the top of the pot; when walnuts are added the oil will bubble and rise. Heat to 375 degrees. If using a saucepan, reduce heat to very low to hold temperature.
  • In a medium pot over high heat, bring 4 cups water to a boil. Add walnuts and boil for 10 seconds. Drain well and immediately toss with confectioners' sugar. Spread flat on a baking sheet and allow to dry for a few minutes.
  • Have baking sheet lined with paper towels nearby. Working in batches if necessary, add walnuts to oil and stir once or twice. Fry until amber-brown, about 30 seconds. Using a wire skimmer or heatproof slotted spoon, remove walnuts from oil, and transfer to paper towels. Sprinkle lightly with salt and allow to cool for 5 minutes before handling. May be stored in an airtight container at room temperature for up to three days.
  • To serve: Remove vegetables from oven, drizzle with maple syrup and sprinkle with 2 to 3 tablespoons of halved or roughly crumbled walnut pieces. Serve, if desired, with walnut bread.

ROASTED BUTTERNUT SQUASH, GARLIC, AND APPLE SOUP



Roasted Butternut Squash, Garlic, and Apple Soup image

Butternut squash, sweet potato, carrot, and garlic roasted in large pieces and then added to onion, celery, apple, and vegetable broth. Immersion blender does the trick for thickening without adding fat. Use curry powder in place of cayenne if you prefer more savory flavors than spicy. Apple juice can also be used in place of cider, and chicken broth in place of vegetable.

Provided by Nancy A.

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

Time 1h40m

Yield 8

Number Of Ingredients 15

1 butternut squash, halved lengthwise and seeded
1 large carrot, cut into large chunks
1 sweet potato, cut into large chunks
1 head garlic
1 ½ tablespoons olive oil
½ teaspoon dried rosemary
salt and ground black pepper to taste
1 tablespoon olive oil
2 stalks celery, chopped
1 onion, chopped
½ teaspoon nutmeg
½ teaspoon cayenne pepper
2 Granny Smith apples - peeled, cored, and sliced
4 cups vegetable broth
1 cup apple cider

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Arrange butternut squash halves, carrot chunks, sweet potato chunks, and whole garlic head onto the prepared baking sheet. Drizzle 1 1/2 tablespoons olive oil over the vegetables; season with rosemary, salt, and black pepper.
  • Roast in preheated oven for 20 minutes, turn the carrot and sweet potato chunks, and continue roasting until everything is tender, 20 to 30 minutes more. Set aside to cool.
  • Use a spoon to remove flesh of squash from skin. Cut carrot and sweet potato into small pieces. Squeeze roasted garlic from skin.
  • Heat 1 tablespoon olive oil in a large pot over medium heat; add celery and onion. Season the celery mixture with nutmeg and cayenne pepper; saute until the celery and onion are tender, about 8 minutes. Add apple and continue to cook and stir until apples begin to get hot, about 2 minutes more.
  • Pour vegetable broth and apple cider into the pot; bring just to a boil, reduce heat to medium-low, and cook at a simmer for 30 minutes.
  • Stir squash, carrot, sweet potato, and garlic to the pot. Blend soup with an immersion blender until smooth.

Nutrition Facts : Calories 219.8 calories, Carbohydrate 44.5 g, Fat 4.9 g, Fiber 8.7 g, Protein 3.8 g, SaturatedFat 0.7 g, Sodium 277.7 mg, Sugar 15.8 g

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 WITH ROASTED APPLES, PEARS AND ONION SOUP



Butternut Squash With Roasted Apples, Pears and Onion Soup image

A fun fall soup. Roasting of the vegetables and fruits to me just really makes this the best. A drizzle of maple syrup, chopped candied walnuts, cranberries, and a dollop of creme fraiche finishes this over the top. What a wonderful Holiday soup, but also just a good comfort soup. I make this often with grilled cheese. Smoked gouda, multi grain bread and maple smoked bacon make for an amazing sandwich. I often make a bunch of these walnuts for the garnish and store them in the freezer in a baggie to use throughout the Holiday season. They are really easy and don't take any time.

Provided by SarasotaCook

Categories     Vegetable

Time 1h15m

Yield 6-8 Bowls, 6-8 serving(s)

Number Of Ingredients 20

4 lbs butternut squash (peeled, seeded and rough chopped)
4 granny smith apples (peeled and diced)
2 firm pears, peeled and diced
1 large onion, chopped
1 cup celery, chopped
4 slices bacon (diced and sauteed)
5 cups chicken broth
3/4 cup apple cider
1 cup heavy cream
1/4 teaspoon allspice
1 tablespoon fresh sage, chopped fine
1 bay leaf
salt
pepper
1 tablespoon olive oil
3/4 cup whole walnuts (candied and chopped)
1/8 cup sugar
1/3 cup dried cranberries, chopped
maple syrup
creme fraiche (sour cream will work)

Steps:

  • Walnuts -- In a dry saute pan, use non-stick if possible and heat up the walnuts on medium high heat until they get slightly toasted. They don't take long. Just 2-3 minutes. Then add in the sugar and stir well. The sugar will begin to melt in seconds. Keep stirring until they are all well combined and coated in the sugar mixture. Remove to a cookie sheet or baking sheet lined with parchment paper or you can use wax paper and lay them out separating them so they can cool. Thats it. They will cool in just minutes and then transfer to a baggie and freeze for later or just refrigerate if you are going to be using them soon.
  • Roasting -- Add to a large bowl the squash, apples, pears and onion. Drizzle with the olive oil and mix well. Transfer to a large baking sheet and spread out. Sprinkle with the salt and pepper. Pre-heat the oven to 400 degrees and cook for 20 minutes or less until all the vegetables and fruits are soft. Remove and just let cool while you cook your bacon and celery.
  • Soup Base -- In a large soup pot, add the bacon and just a little oil, maybe 1/2 teaspoon to get it started and cook until crispy. Then to the same pot, add the celery and cook until tender, 3-4 minutes. Add in the apple cider, chicken broth, bay leaf, allspice, sage and all the vegetables and cook 15 minutes until all the flavors combine.
  • Puree -- Now, I use my immersion blender right in the pot and blend until smooth, but you can also use a regular blender. Add a little at a time until it is all smooth and pureed. Return to the pot and add the cream and check for seasoning. Heat another couple of minutes and it is done.
  • Garnish -- Remember those walnuts? Well just chop those and some dried cranberries and mix them together for great topping.
  • Serving -- A big bowl of soup -- drizzle with a little maple syrup, top with a spoon of the cranberry walnut mixture and a little dollop of the creme fraiche.
  • Heaven!

Nutrition Facts : Calories 602.7, Fat 35, SaturatedFat 13.1, Cholesterol 64.6, Sodium 805.3, Carbohydrate 68.8, Fiber 12, Sugar 28.4, Protein 12.7

BUTTERNUT SQUASH & APPLE SOUP WITH CHESTNUTS



Butternut Squash & Apple Soup With Chestnuts image

I went into Williams-Sonoma tonight and they had this out on sample (www.williamssonoma.com). I don't particularly care for orange squash, but this recipe was divine. To speed preparation, this recipe calls for prepared butternut squash puree. A garnish of lightly sweetened whipped cream and chopped roasted chestnuts adds richness and texture to the soup.

Provided by Natures Cuisine

Categories     Apple

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons unsalted butter
1 yellow onion, thinly sliced
2 golden delicious apples, peeled, cored and thinly sliced
1 (32 ounce) jar butternut squash, puree
2 1/2-3 cups chicken stock
1 large bay leaf
2 teaspoons salt, plus more, to taste
1/2 cup heavy cream
fresh ground pepper, to taste
1/2 cup heavy cream, whipped until just thickened (optional)
12 fresh chestnuts, roasted, peeled and roughly chopped

Steps:

  • ROASTING CHESTNUTS
  • Using a small, sharp knife or a chestnut knife, score, or shallowly cut, an X on one side of each nut. Be careful not to cut through the nutmeat.
  • To roast the chestnuts in the oven: Lay the nuts in a single layer on an ungreased baking sheet, and roast in a 350°F oven until the nuts are fragrant and the scored portions begin to separate from the shells, 15 to 20 minutes. (If you're going to eat the chestnuts plain, increase the heat to 400°F and bake until the shells give slightly when pressed with oven mitt-protected fingers.)
  • To roast the chestnuts in a chestnut pan: Heat the pan over medium-low heat and add the chestnuts. Cook, tossing the chestnuts frequently, until the shells crack and the chestnuts are cooked through, 30 to 35 minutes over a gas flame burner, 35 to 40 minutes over an electric or conduction burner.
  • Transfer the nuts to a platter or heatproof surface and cover with a damp kitchen towel to keep them warm.
  • 5. Using a kitchen towel or pot holder, pick up each nut and, with your fingers or the knife, peel back the scored X. Peel off the hard outer shell and the thin, beige, soft inner skin. Discard any nuts that, once peeled, look dried out.
  • Eat the chestnuts immediately or use as directed in a recipe.
  • SOUP.
  • In a small stockpot over medium heat, melt the butter. Add the onion and apples and cook, stirring occasionally, until softened, about 10 minutes. Stir in the butternut squash puree, 2 1/2 cups of the stock, the bay leaf and the 2 teaspoons salt. Bring to a simmer, reduce the heat to medium-low and cook, stirring occasionally, about 30 minutes. Remove the bay leaf and discard.
  • Using an immersion blender, puree the soup in the pot until smooth. Pour through a fine-mesh sieve set over a clean stockpot. Stir in the cream and add more stock to reach the desired consistency. Season with salt and pepper. Reheat the soup gently to serving temperature.
  • Ladle the soup into warmed bowls. Garnish each serving with a swirl of whipped cream and sprinkle with chestnuts. Serve immediately. Serves 6.
  • Williams-Sonoma Kitchen.

Nutrition Facts : Calories 238.6, Fat 12.6, SaturatedFat 7.4, Cholesterol 40.4, Sodium 933.3, Carbohydrate 30.1, Fiber 4.4, Sugar 10.5, Protein 4.8

ROASTED BUTTERNUT SQUASH, GARLIC, AND APPLE SOUP



Roasted Butternut Squash, Garlic, and Apple Soup image

Butternut squash, sweet potato, carrot, and garlic roasted in large pieces and then added to onion, celery, apple, and vegetable broth. Immersion blender does the trick for thickening without adding fat. Use curry powder in place of cayenne if you prefer more savory flavors than spicy. Apple juice can also be used in place of cider, and chicken broth in place of vegetable.

Provided by Nancy A

Categories     Butternut Squash Soup

Time 1h40m

Yield 8

Number Of Ingredients 15

1 butternut squash, halved lengthwise and seeded
1 large carrot, cut into large chunks
1 sweet potato, cut into large chunks
1 head garlic
1 ½ tablespoons olive oil
½ teaspoon dried rosemary
salt and ground black pepper to taste
1 tablespoon olive oil
2 stalks celery, chopped
1 onion, chopped
½ teaspoon nutmeg
½ teaspoon cayenne pepper
2 Granny Smith apples - peeled, cored, and sliced
4 cups vegetable broth
1 cup apple cider

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Arrange butternut squash halves, carrot chunks, sweet potato chunks, and whole garlic head onto the prepared baking sheet. Drizzle 1 1/2 tablespoons olive oil over the vegetables; season with rosemary, salt, and black pepper.
  • Roast in preheated oven for 20 minutes, turn the carrot and sweet potato chunks, and continue roasting until everything is tender, 20 to 30 minutes more. Set aside to cool.
  • Use a spoon to remove flesh of squash from skin. Cut carrot and sweet potato into small pieces. Squeeze roasted garlic from skin.
  • Heat 1 tablespoon olive oil in a large pot over medium heat; add celery and onion. Season the celery mixture with nutmeg and cayenne pepper; saute until the celery and onion are tender, about 8 minutes. Add apple and continue to cook and stir until apples begin to get hot, about 2 minutes more.
  • Pour vegetable broth and apple cider into the pot; bring just to a boil, reduce heat to medium-low, and cook at a simmer for 30 minutes.
  • Stir squash, carrot, sweet potato, and garlic to the pot. Blend soup with an immersion blender until smooth.

Nutrition Facts : Calories 219.8 calories, Carbohydrate 44.5 g, Fat 4.9 g, Fiber 8.7 g, Protein 3.8 g, SaturatedFat 0.7 g, Sodium 277.7 mg, Sugar 15.8 g

BUTTERNUT SQUASH & APPLE SOUP



Butternut Squash & Apple Soup image

Make and share this Butternut Squash & Apple Soup recipe from Food.com.

Provided by Chris Reynolds

Categories     Vegetable

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 13

2 tablespoons unsalted butter
2 tablespoons olive oil
4 cups chopped onions (about 3 large)
2 tablespoons mild curry powder
5 lbs butternut squash (2 large)
1 1/2 lbs sweet apples (McIntosh or Gala)
water
2 teaspoons salt
1/2 pepper
2 cups apple juice or 2 cups cider
1 loaf French baguette
6 ounces chevre cheese, at room temperature
chopped fresh parsley leaves (to garnish)

Steps:

  • In 7- to 8-quart saucepot, heat butter and oil on medium-low until butter melts and is foamy. Add onions and curry powder; cook 15 to 20 minutes or until onions are tender, stirring and scraping bottom of pot occasionally.
  • Peel squash; cut in half and discard seeds. Cut squash into 1" chunks. Peel and core apples; cut into 1" chunks.
  • To saucepot, add squash, apples, 2 C water, salt, and pepper. Heat to boiling on high; reduce heat to medium-low. Cover; simmer 30-40 minutes or until squash and apples are very soft.
  • Transfer mixture in batches to food processor or blender and process until coarsely pureed. Return puree to pot. Stir in apple juice, and 1 tsp salt (opt.). If soup seems too thick, add water in 1/4 C increments as desired.
  • When ready to serve soup, cut bread into twelve 1/2" thick slices at an angle. In broiler or toaster oven, toast bread until golden brown. Spread 1 tbsp goat cheese on each slice; garnish with parsley. Serve bread with soup.

Nutrition Facts : Calories 505.6, Fat 10.5, SaturatedFat 5, Cholesterol 16.3, Sodium 911.5, Carbohydrate 91.9, Fiber 9.1, Sugar 21.3, Protein 16

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