Butternut Squash And Roasted Apple 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 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

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.

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 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 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

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

ROASTED WINTER SQUASH AND APPLE SOUP



Roasted Winter Squash and Apple Soup image

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

1 large winter squash (about 2 1/2 pounds), such as butternut or kabocha, peeled, seeded, and cut into 2-inch pieces
2 medium onions, peeled and quartered
3 cloves garlic, peeled
2 apples, such as Granny Smith, peeled, cored, and quartered
2 tablespoons extra-virgin olive oil
Coarse salt
Chili powder, for seasoning (optional)
4 cups Andy's Vegetable Stock
Cilantro Walnut Pesto, for garnish (optional)

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

ROASTED BUTTERNUT SQUASH & APPLE SOUP RECIPE - (4.4/5)



Roasted Butternut Squash & Apple Soup Recipe - (4.4/5) image

Provided by Foodiewife

Number Of Ingredients 12

4-5 cups butternut squash, peeled and diced
2 small apples, peeled, cored and cut into chunks (Granny Smith is a firm sweet/tart apple works best)
1 small Yukon Gold potato, cut into chunks
1 cup leeks, sliced thin (or 1 yellow onion, diced fine)
2 cups chicken (or vegetable) stock
2 oz. dry white wine
1/2 cup apple cider (preferably unsweetened and natural)
4-5 fresh thyme sprigs (about 4-5" long)
2 bay leaves
1/8 tsp curry powder (optional)
coarse salt & fresh cracked pepper
good olive oil

Steps:

  • NOTE: You don't have to roast the vegetables nor garlic. I find that when I roast vegetables, they take on a deeper and nuttier flavor. Roasting garlic transforms a pungent and strong flavor into a mellow and sweet Preheat the oven to 375F. Cut a small sheet of aluminum foil. Center 4-5 fresh garlic cloves and lightly drizzle with olive oil. Seal the foil and place on the baking sheet with the butternut squash and/or apples. Roasting time is 20-25 minutes. Set aside and allow to cool. Once the garlic is cool enough to safely handle, the soft pulp will gently squeeze out. Set aside. On a parchment of foiled lined baking sheet, dump the diced butternut squash. Drizzle a little olive oil (1-2 Tbsp.) and sprinkle with some coarse salt & black pepper. With your hands, toss the squash to coat and season evenly. Roast for approximately 20 minutes, until tender and lightly golden on the edges. On a separate baking sheet, do the same for the apple chunks. (You could roast it all one one large pan, if you have room.) Roast for about 15 minutes. In a Dutch Oven, add a bit of olive oil (enough to lightly coat the pan) and one small pat of unsalted butter, on medium heat. Add the leeks and cook until tender, about 2-3 minutes. Add the curry (if you are using it) and stir for about 15 seconds. Add the roasted garlic. (Note you can add fresh garlic, but use 1 small clove and be careful it doesn't burn.) Add the roasted squash, diced potato, apples, the white wine and apple juice. Add 2-3 cups of chicken stock-- enough to just cover the vegetables and fruit. Tie the thyme & bay leaves with kitchen twine. (NOTE: You can add the thyme directly to the soup, but I used a bouquet garni just to flavor the broth. I wanted to remove the herbs for aesthetic purposes only.) Bring to a boil, then reduce to a simmer on low heat. Allow the soup to cook for 20-30 minutes. NOTE: If you opted not to roast the vegetables, allow to simmer about 45 minutes, so that the vegetables and apples can cook to fork tender. Using an immersion blender, puree the soup until smooth. Otherwise, use a blender to puree in batches. Be very careful to put a towel over the top of the blender. The soup will be quite thick (from the potato starch). Taste and adjust your seasonings with more salt, if necessary. If desired, add heavy cream or whole milk to thin and give a lighter color and richer flavor. Otherwise, add more chicken or vegetable stock, until it reaches your desired consistency. TASTING NOTES: If you love the taste of butternut squash, then decrease to using only 1 apple and just a splash of apple juice. Since I'm wary of butternut squash, I loved the balance of the apples that toned down the bitterness (to my personal taste buds) of the butternut squash. You could substitute sage, instead of thyme, which I think would be delicious.

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From eatlovenamaste.com


ROASTED BUTTERNUT SQUASH AND APPLE SOUP - BARIATRIC EATING
Instructions. Preheat oven to 350 degrees. Coat heavy roasting pan with non stick vegetable spray. Arrange quash in pan and roast for one hour - remove from oven, add the apples and onion to the pan, drizzle with olive oil and season with garam masala, salt and pepper. Roast until squash is very soft and the onions have browned a bit on the ...
From bariatriceating.com


VEGAN ROASTED BUTTERNUT SQUASH SOUP WITH APPLE • VEGGIE ...
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 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 - EASY & HEALTHY RECIPE
2019-12-11 Instructions. Preheat oven to 375° F. Line a large rimmed baking sheet with parchment paper. Cut the butternut squash in half lengthwise and scoop out the seeds (do not peel the squash). Cut the apple into 1½-inch pieces (no need to peel the apple). Peel the shallots and cut them in half if they are large.
From kristineskitchenblog.com


SIMPLY PERFECT ROASTED BUTTERNUT SQUASH SOUP - SEASONS AND ...
2017-09-25 REMOVE THYME SPRIG and discard. Using an immersion blender (or alternately in small batches in a blender) puree the soup well until smooth. In the soup pot, add the maple syrup and the heavy cream to the pureed soup. Stir well to combine and allow to cook over medium-low heat a few minutes to warm through. Taste soup.
From seasonsandsuppers.ca


ROASTED BUTTERNUT SQUASH AND APPLE SOUP WITH THYME, PECANS ...
2016-01-14 Roast squash in oven for 20-30 minutes, until tender. Roast apples for only 15-20 minutes, until tender. In a large stockpot, heat 1 tablespoon olive oil over medium heat. Add red onion and shallot, season with Kosher salt, and cook until softened, stirring occasionally, for 5-7 minutes. Add roasted squash, roasted apple, thyme, and stock.
From sharedappetite.com


ROASTED BUTTERNUT SQUASH SOUP - COOKIE AND KATE
2022-02-11 Bring the mixture to a simmer and cook, stirring occasionally, for 15 to 20 minutes so the flavors have a chance to meld. Carefully use your immersion blender to blend the soup completely, then add 1 to 2 tablespoons butter or olive oil, to taste, and blend again. Taste and blend in more salt and pepper, if necessary.
From cookieandkate.com


HONEY ROASTED APPLE AND BUTTERNUT SQUASH SOUP - SLICE OF ...
2015-05-03 Drizzle two tablespoons of the oil over the squash and apple chunks and toss to coat everything thoroughly. Repeat with the honey, then sprinkle with the crushed chilli flakes. Roast in the oven until golden, tender and softened (mine took 45 minutes). While the squash is roasting, prepare the seeds for the garnish.
From sliceofkitchenlife.com


BUTTERNUT SQUASH WITH APPLES RECIPES : OPTIMAL RESOLUTION ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


ROASTED BUTTERNUT SQUASH SOUP WITH GREEN APPLE RECIPE
Preheat the oven to 350 degrees F. Carefully cut the butternut squash into halves and remove the seeds. Place on a cookie sheet and drizzle olive oil and salt all over them, place in the oven covered with foil. Add diced Gill’s onion, carrots and celery, diced apple, garlic, and all spices to the extra cookie sheet to be roasted.
From gillsonions.com


WHOLE FOODS RECIPE FOR BUTTERNUT SQUASH SOUP - THERESCIPES ...
Heat oil in a large soup pot over medium heat. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes. Stir in butternut squash, thyme, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes.
From therecipes.info


CREAMY ROASTED APPLE AND BUTTERNUT SQUASH SOUP - JUST ...
2017-10-26 Preheat oven to 400F and line a large baking sheet with a piece of parchment paper or a silicone baking mat. Set aside. Combine butternut squash, apples, red onion, ginger, cinnamon, nutmeg, cloves, allspice, and melted coconut oil in a large bowl.
From justplaincooking.ca


BEST BUTTERNUT SQUASH SOUP RECIPE - HOW TO MAKE BUTTERNUT ...
2021-07-19 Transfer roasted items to a medium to large soup pot. Add chicken broth and heat to a simmer. Let it simmer for about 5 minutes and then blend it with an immersion blender (or in batches with a countertop blender) until smooth. Stir in coconut milk or cream. Add a little more salt, if needed, before serving.
From thepioneerwoman.com


ROASTED BUTTERNUT SQUASH SOUP WITH SAGE - 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


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