Butternut Squash Apple Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

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 SQUASH SOUP



Apple Squash Soup image

I add a little ginger and sage to this creamy butternut squash apple soup. My family loves it when autumn rolls around. -Crystal Ralph-Haughn, Bartlesville, Oklahoma

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 5 servings.

Number Of Ingredients 10

2 tablespoons butter
1 large onion, chopped
1/2 teaspoon rubbed sage
1 can (14-1/2 ounces) chicken or vegetable broth
2 medium tart apples, peeled and finely chopped
3/4 cup water
1 package (12 ounces) frozen cooked winter squash, thawed
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup fat-free milk

Steps:

  • In a large saucepan, heat butter over medium-high heat. Add onion and sage; cook and stir 2-4 minutes or until tender. Add broth, apples and water; bring to a boil. Reduce heat; simmer, covered, 12 minutes., Add squash, ginger and salt; return to a boil. Reduce heat; simmer, uncovered, 10 minutes to allow flavors to blend. Remove from heat; cool slightly., Process in batches in a blender until smooth; return to pan. Add milk; heat through, stirring occasionally (do not allow to boil). Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

Nutrition Facts : Calories 119 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 641mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

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

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 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 APPLE SOUP



Butternut Squash and Apple Soup image

My husband brought this recipe back from New York several years ago. He had the honor of working at the home of Annemarie Huste, Personal Chef to Billy Rose and Jacqueline Kennedy Onassis. She served him this soup one afternoon and graciously gave him the recipe for his new wife. I have been making it ever since. The whole family looks forward to "soup night" when this one is on the menu.

Provided by Terry Heer

Categories     Apple

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 small butternut squash (about 1 pound)
3 tart green apples
1 medium onion
1/4 teaspoon rosemary
1/4 teaspoon marjoram
3 (10 1/2 ounce) cans chicken broth, double strength
2 (10 1/2 ounce) cans water
2 slices white bread
salt and pepper
1/4 cup heavy cream
1 tablespoon parsley, freshly chopped

Steps:

  • Cut butternut squash in half, peel and seed.
  • Peel, core and coarsely chop the apples.
  • Peel the onion and coarsely chop.
  • Combine all these ingredients with the rosemary, marjoram, chicken broth, water, bread, salt and pepper in a heavy saucepan.
  • Bring to a boil and simmer for 45 minutes.
  • Puree the soup in a blender until smooth.
  • (Do in several batches, not filling the blender more than a quarter full each time).
  • Return the soup to the saucepan and bring to a boil, then reduce the heat.
  • Just before serving, add the heavy cream.
  • Serve hot with a sprinkle of fresh chopped parsley on top.

Nutrition Facts : Calories 205.1, Fat 5.2, SaturatedFat 2.7, Cholesterol 13.6, Sodium 547.4, Carbohydrate 37.1, Fiber 5.8, Sugar 14.4, Protein 6

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

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

More about "butternut squash apple soup recipes"

BUTTERNUT SQUASH APPLE SOUP - JUST A TASTE
butternut-squash-apple-soup-just-a-taste image
2013-11-13 Add the chopped potatoes, apple, butternut squash, stock, 2 cups water, 1 teaspoon salt and ¼ teaspoon black pepper to the pot. Simmer the …
From justataste.com
5/5 (1)
Total Time 1 hr 15 mins
Category Appetizer, Soup
Calories 114 per serving


BAREFOOT CONTESSA | BUTTERNUT SQUASH AND APPLE SOUP
barefoot-contessa-butternut-squash-and-apple-soup image
Bring to a boil, then cover, reduce the heat to low, and cook 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 …
From barefootcontessa.com


VELVETY BUTTERNUT SQUASH AND APPLE SOUP, WITHOUT MILK
velvety-butternut-squash-and-apple-soup-without-milk image
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 …
From highlandsranchfoodie.com


APPLE BUTTERNUT SQUASH SOUP – INSTANT POT RECIPES
apple-butternut-squash-soup-instant-pot image
Using the display panel select the SAUTE function. When oil gets hot, add onion to the pot and saute until soft, 2-3 minutes. Add apple, salt and spices and stir to combine. Add broth to the pot and deglaze by using a wooden spoon to …
From recipes.instantpot.com


BUTTERNUT SQUASH SOUP RECIPE - SIMPLY RECIPES
butternut-squash-soup-recipe-simply image
2022-05-06 Sauté the onion, carrot, and celery in butter: Heat a large thick-bottomed pot on medium-high heat. Melt the butter in the pot and let it foam up and recede. Add the onion, carrot, and celery and sauté for 5 minutes. Lower …
From simplyrecipes.com


CREAMY BUTTERNUT SQUASH AND APPLE SOUP RECIPE
creamy-butternut-squash-and-apple-soup image
2020-10-31 Heat butter in a heavy saucepan or Dutch oven over medium heat. Add the apples, onion and butternut squash Saute 10 minutes or until softened slightly. Elaine Lemm. Add the coconut milk and vegetable broth. Bring to a …
From thespruceeats.com


BUTTERNUT SQUASH AND APPLE SOUP RECIPE | MYRECIPES
butternut-squash-and-apple-soup-recipe-myrecipes image
Instructions Checklist. Step 1. Melt butter in large saucepan over medium heat. Add onion; sauté 3 minutes. Add garlic and apple; cook, stirring constantly, 1 minute. Add squash and next 4 ingredients; stir 30 seconds or until well …
From myrecipes.com


10 BEST BUTTERNUT SQUASH GRANNY SMITH APPLE SOUP …
10-best-butternut-squash-granny-smith-apple-soup image
2022-07-22 Butternut Squash Apple Soup with Cornbread Croutons, Bacon + Crème Fraîche Parsnips and Pastries. smoked bacon, chicken broth, bacon, nutmeg, sea salt, squash seeds and 14 more.
From yummly.com


SLOW-COOKER CREAMY BUTTERNUT SQUASH-APPLE SOUP …
slow-cooker-creamy-butternut-squash-apple-soup image
Multicooker Directions: In Step 1, stir together the butternut squash, water, onions, parsnips, stock, apple, rosemary sprig, salt and pepper in the inner pot of a 6-quart multicooker. Lock the lid; turn Pressure Valve to “Venting.”. Cook on …
From eatingwell.com


VEGAN BUTTERNUT SQUASH AND APPLE SOUP - JESSICA IN …
vegan-butternut-squash-and-apple-soup-jessica-in image
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 …
From jessicainthekitchen.com


BUTTERNUT SQUASH APPLE SOUP - VEGGIE INSPIRED
butternut-squash-apple-soup-veggie-inspired image
2016-10-04 In a soup pot on the stove, add the squash, carrots, apple, broth, salt, pepper, cinnamon, curry powder, and turmeric and bring to a boil. Turn down to medium, cover and let simmer for 25 to 30 minutes until the squash and …
From veggieinspired.com


BUTTERNUT SQUASH MAPLE APPLE SOUP - BARRIE HILL FARMS
Preheat oven to 425 degree F. Cut squash in half lenghtwise. Drizzle the desired amount of maple syrup over each squash (or substitute olive oil). Place squash face side down on a baking sheet. Roast for 1 hour or until squash is tender when poked with …
From barriehillfarms.com


BUTTERNUT SQUASH AND APPLE SOUP RECIPE - RECIPES.NET
2022-03-24 Preheat the oven to 350 degrees F (175 degrees C). Pour enough water into a baking dish to be about ¾-inch deep. Place squash halves into the …
From recipes.net


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 AND APPLE SOUP — NOURISH
2018-08-23 Adapted from Select Nova Scotia . Ingredients 1 Butternut squash, peeled & cubed (seeds scooped out) 4 Apples (tart preferred), peeled, cored & diced 1 Onion, sliced 1 Tbsp (15 mL) Olive oil Water, to cover &
From nourishns.ca


BUTTERNUT SQUASH AND APPLE SOUP RECIPE - SIMPLE BITES
2011-09-28 Simmer over medium-low to low heat until the squash and apples are very tender, about 7-10 minutes. Remove and discard the bay leaf. Transfer mixture (carefully) to a blender or food processor and puree until smooth. Add the maple syrup, sage and half and half or cream. Blend again until combined.
From simplebites.net


BUTTERNUT SQUASH AND APPLE SOUP - FROM MY BOWL
2019-11-05 Bring a large soup pot to medium heat and add a splash of vegetable broth or neutral cooking oil. Add the onion and apple, then sauté until the onion is translucent, 3 to 5 minutes. Add in the garlic, rosemary, sage, and a pinch of salt. Sauté for an additional 1 to 2 minutes, then add in the squash, coconut milk, and vegetable broth.
From frommybowl.com


BUTTERNUT SQUASH-APPLE SOUP RECIPE | MYRECIPES
Step 1. Preheat oven to 375ºF; line a large baking sheet with foil. Place squash cut sides up on sheet, sprinkle with salt and pepper and cover with foil. Roast until soft, about 1 hour 15 minutes. Cool slightly, then scoop out flesh with a large spoon. Discard skins.
From myrecipes.com


BEST INA GARTEN'S BUTTERNUT SQUASH AND APPLE SOUP RECIPES | FOOD ...
2015-10-21 Stir occasionally, scraping the bottom of the pot. Step 2. Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks. Step 3. 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 ...
From foodnetwork.ca


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


BUTTERNUT SQUASH APPLE SOUP - TWO PEAS & THEIR POD
3 cups vegetable broth. Pinches of nutmeg, cinnamon, salt and pepper. Combine olive oil, onion, celery, and carrot in large saucepan. Cook for 5 minutes. Add squash, apple, and broth. Bring to boil. Simmer for 10 minutes or until squash is soft. Puree. Add spices to taste.
From twopeasandtheirpod.com


ROASTED BUTTERNUT SQUASH SOUP WITH APPLE | MASALA HERB
2019-10-11 Step 2. Heat up a pot with the olive oil and onion and cook the onion soft. Add the ginger, garlic, roasted squash and apple and combine. Add the seasoning, the cumin, coriander seed powder, paprika, salt, and black pepper. Pour in …
From masalaherb.com


BUTTERNUT SQUASH APPLE SOUP {HOMEMADE CROUTONS!}
Preheat your oven to 375 degrees. In a large, deep stockpot or Dutch oven, heat the olive oil over low. Add the onions and cook until very tender, about 15 to 20 minutes, stirring occasionally. While the onions cook, cut and peel the squash and …
From wellplated.com


BUTTERNUT SQUASH AND APPLE SOUP WITH GINGER AND TURMERIC
2018-11-12 Add olive oil to a large, heavy-bottomed pot over medium heat. Add onions, celery, and carrot and cook, stirring, until onions are translucent, about 5 minutes. Add apple, squash, salt, ginger, and turmeric and cook for another 2-3 minutes. Add broth, bay leaf, and apple cider vinegar to the pot and bring to a boil.
From lepetiteats.com


ROASTED BUTTERNUT SQUASH APPLE SOUP « CLEAN & DELICIOUS
Roast veggies. Divide squash, onions and apples between two rimmed baking sheets. Drizzle one tablespoon of olive oil over each tray of fruit and veggies and season with salt and pepper.
From cleananddelicious.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


BUTTERNUT SQUASH SOUP WITH APPLE SAUCE RECIPE
2015-10-09 In 4-quart saucepan, melt one tablespoon butter on medium-high. Stir in ground ginger. Add chopped butternut squash and water. Heat to boiling on high. Reduce heat to medium; cook 15 minutes or ...
From goodhousekeeping.com


BUTTERNUT SQUASH AND APPLE SOUP RECIPE | BON APPéTIT
2012-01-25 Combine all ingredients in a large saucepan; add 2 cups water, cover, and bring to a boil. Reduce heat and simmer, stirring occasionally, until squash is …
From bonappetit.com


SILKY BUTTERNUT SQUASH & APPLE SOUP WITH TOASTED PECANS
2016-02-02 Roughly chop the pecans. Heat a skillet over medium-low heat, then add the coconut oil and let melt. Add the chopped pecans and stir to coat in coconut oil. Toast for 3-5 minutes or until browned and fragrant. Remove from heat. Using an immersion blender, blend the squash and apple mixture until completely smooth.
From chelseajoyeats.com


BUTTERNUT SQUASH APPLE SOUP - DELICIOUS MEETS HEALTHY
2017-01-23 Place chopped butternut squash, apples, carrots, potatoes, sweet potato, celery, and 1/2 of the onion in a large casserole dish. Season with salt and freshly ground black pepper. Slice 1/4 cup of butter in pieces and place them on top of the vegetables. Cover casserole dish with a foil and bake at a 350 F in a preheated oven for about 40 minutes.
From deliciousmeetshealthy.com


BUTTERNUT SQUASH AND APPLE SOUP - BECEL CANADA
Instructions. Melt Becel® Buttery Taste margarine* in large heavy-duty soup pot over medium heat and cook onion with garlic, stirring occasionally, until onion is tender, about 7 minutes. Add five spice powder and cook, stirring frequently, 1 minute. Stir in squash, apple, broth and juice. Bring to a boil over high heat.
From becel.ca


CREAMY BUTTERNUT SQUASH SOUP - VITACLAY® CHEF
This smooth, creamy, nutritious butternut squash soup made real simple in my vitaclay pot! It’s packed with the rich nutrients that helps relieve stress! Butternut squash contains important vitamins, minerals, and disease-fighting antioxidants. This low-calorie, fiber-rich winter squash may help you lose weight and protect against conditions ...
From vitaclaychef.com


TASTETORONTO | BUTTERNUT SQUASH AND SWEET POTATO SOUP
Butternut squash soup is the ultimate fall comfort food.
From thedakotatavern.com


BEST BUTTERNUT SQUASH AND APPLE SOUP RECIPES | FOOD …
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


HEALTHY BUTTERNUT SQUASH APPLE SOUP - A BUSY KITCHEN
2021-09-19 Peel and dice the apples, butternut squash, onions, and garlic. Spray Avocado Oil Spray in large pot (I used my dutch oven) over medium heat. Sautee the diced onion in a pot or dutch oven with olive oil spray for 5 minutes or until tender and translucent. Add the minced garlic, and cook for 2-3 minute, or until fragrant.
From abusykitchen.com


HUNGARIAN APPLE SOUP RECIPE | EATINGWELL
Perfect This was my first time making a pureed soup. Filling and rich and very comforting. Super easy. Used a granny smith apple and cottage cheese instead of sour cream. Also added a LOT more salt and thyme and topped with shredded sharp cheddar. My …
From eatingwell.com


BUTTERNUT SQUASH APPLE SOUP - THE HEALTHY EPICUREAN
2021-10-19 Instructions. Heat oil to medium in a stock pot or Dutch oven. Add onion and sauté 4-5 minutes. Stir in ginger, salt, nutmeg, black pepper and cayenne. Add cubed butternut squash and apples. Add stock and bring to a simmer for about 15-20 minutes, stirring occasionally, until vegetables are very soft.
From thehealthyepicurean.com


BUTTERNUT SQUASH SOUP RECIPE - SIMPLE CHINESE FOOD
Butternut Squash Soup. 1. Selected small golden pumpkins, peeled and sliced 2. After steaming, add the cream and puree it with a food processor 3. Add fresh milk 4. Put oil in the wok, pour in the pumpkin puree. 5. Put a few shrimps and season with some salt 6. Put it in a bowl and garnish with whipped cream. Comments. Sign in to comment. Similar recipes. Beans and …
From simplechinesefood.com


BUTTERNUT SQUASH AND APPLE SOUP - HEALTHY LITTLE FOODIES
2013-12-15 In a large, soup pan or Dutch oven, heat the olive oil over medium /low heat. Add the onions and celery, reduce to low, and cook until soft, about 10 minutes, stirring occasionally. Add the ginger, cumin and coriander and stir for a further 1 minute. Add the butternut squash, apple and stock then bring to the boil.
From healthylittlefoodies.com


Related Search