BUTTERNUT SQUASH AND APPLE SOUP
Provided by Ina Garten
Time 1h
Yield 3 1/2 quarts
Number Of Ingredients 10
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, GARLIC, AND APPLE SOUP
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
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 SQUASH SOUP
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
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 SOUP WITH RED ONION-APPLE TOPPING
I have tried so many recipes for squash soup. I finally tweaked enough recipes together to make this; the best soup ever!! I add milk to make it creamy but if you want to make it vegan omit it, it is still good without it.
Provided by TheRushinChef
Categories Vegetable
Time 1h30m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375°F Toss squash, yellow onion, and carrots with 2TBSP oil, salt, and pepper. Roast for 20-30 minutes, until tender and slightly caramelized.
- Place celery(or seed), garlic, and herbs in a pot with 2 cups water; stew over medium-low heat to create stock, about 20 minutes.
- Add squash mixture to pot and use a stick blender to puree. If you do not have a stick blender you can throw it in a blender.
- Then, add can of coconut milk and puree. Give it a taste; if needed (or wanted), add milk and adjust salt and pepper.
- Leave it on the stove for a little longer (15 min) and allow it to simmer while making the toppping.
- Topping: Heat 1 TBSP olive oil in a large skillet over medium heat, when it is cooked about half way add the apples; cook until the apples and onions are caramelized.
- To serve: pour into bowls and top with Apple-Onion Topping. This reheats really well. I store the topping separate. Sometimes it thickens a bit after refrigerating; if you want it looser just add some more water or milk.
Nutrition Facts : Calories 408.6, Fat 16.5, SaturatedFat 11.5, Cholesterol 2.9, Sodium 168.2, Carbohydrate 66.2, Fiber 5.8, Sugar 44.2, Protein 4
BUTTERNUT SQUASH, APPLE, ONION AU GRATIN
Great fall dish! Our family uses it as a Thanksgiving side. Can be made vegetarian by leaving out bacon and substituting vegetable stock for chicken stock.
Provided by LJFQ27
Categories Side Dish Vegetables Onion
Time 1h20m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350. Spray 9- x 11-inch glass baking pan with cooking spray.
- Place flour, salt, and cinnamon into a large plastic bag. Add squash, apples, and onions; shake until lightly dusted.
- In glass dish, layer 1/2 of squash, apples, and sweet onion. Pour 1/2 cup chicken stock over the top, then sprinkle 1/2 of cheese. Layer with remaining squash, apple, and onions. Pour remaining chicken stock over the top, and cover with foil.
- Bake in preheated oven for 40 minutes.
- Take out and sprinkle with bacon crumbles and remaining cheese. Return, uncovered, to oven; bake for another 5 minutes. Let sit for 5 minutes before serving.
Nutrition Facts : Calories 169 calories, Carbohydrate 25.4 g, Cholesterol 17.5 mg, Fat 6 g, Fiber 4.1 g, Protein 6.2 g, SaturatedFat 3.3 g, Sodium 386.8 mg, Sugar 8.8 g
BUTTERNUT SQUASH SOUP WITH APPLE-ONION TOPPING (VEGAN)
A nice fall soup, best with toasted dark bread on the side. If you can find a Tahitian Butternut, it becomes and extra special treat! (Goes well with a strong white cheese if you're not vegan.)
Provided by vegetarianka
Categories Vegetable
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375°F and spray a baking sheet with oil; spread squash onto sheet and spray again to lightly cover surface of squash. Roast for 20-30 minutes, until tender.
- Place carrot, celery, garlic, potato and the chopped half of the onion in a large pot with 2 cups water, herbs, and salt; stew over medium-low heat to create stock, about 30 minutes.
- Remove squash from oven and stock from heat (remove bay leaves) and allow to cool while preparing Topping.
- Topping: Heat olive oil in a large skillet over medium heat. Add apple, bell pepper, and sliced half of the onion and sauté for 5 minutes; reduce heat to low and allow to caramelize, stirring occasionally, about 10 minutes. Set aside.
- Combine 1/2 of cooled squash with stock, including vegetables, in a blender or food processor until smooth; pour into a large bowl as a holding place. Now blend remaining squash with coconut milk until smooth. (If there is not enough liquid to blend smoothly, add more water.) Then pour both mixtures back into the large pot. Stir well and simmer on low for 10-15 minutes.
- To serve, pour into bowls and top with a spoonful of Apple-Onion Topping.
Nutrition Facts : Calories 237.6, Fat 13.6, SaturatedFat 8.4, Sodium 438.4, Carbohydrate 29.4, Fiber 5.3, Sugar 8.7, Protein 3.8
APPLE BUTTERNUT SOUP
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
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
More about "butternut squash soup with red onion apple topping recipes"
BUTTERNUT SQUASH SOUP WITH APPLES AND CARAMELIZED …
From southernfoodandfun.com
4.7/5 (7)Total Time 3 hrsCategory SoupsCalories 669 per serving
- Preheat oven to 400°. Roast the squash: cut each squash in half lengthwise and scrape the seeds out of the center. Lay all four halves, flesh side up, on a baking sheet. Drizzle with 3 tablespoons olive oil, sprinkle with 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper. (Seasonings are an estimate). Roast until very soft, about an hour. Remove from the oven and allow to cool slightly.
- While the squash are roasting, caramelize the onions: chop the onions coarsely. Heat the butter and 2 tablespoons olive oil on medium-high heat in a wide skillet so the onions have as much contact with the pan as possible. Add the onions, stirring to coat the onions well with the oil. Cook, stirring frequently, for about thirty minutes. If the onions start to burn then turn the heat down slightly.
- Scoop the pulp from the squash and discard the skin. Place the squash pulp, apples and onions in a large Dutch oven. Add 2 cups chicken stock and 1 cup cider. Stir in the curry powder, nutmeg and ginger, remaining 2 teaspoons salt, 1 teaspoon pepper, the chili powder and/or cayenne pepper (if using) and bring to a boil. Turn down to a low simmer and cook for 30 to 40 minutes, until apples are soft. Stir frequently to keep from sticking.
- Puree the soup using an immersion blender or scooping out into regular blender. At this point you can add additional stock and/or a little more cider, just don’t get it too sweet. The soup should be slightly sweet and thick. Season with additional salt and pepper to taste.
BUTTERNUT SQUASH SOUP WITH APPLE (VEGAN) - THE BUTTER …
From thebutterhalf.com
BUTTERNUT SQUASH APPLE SOUP - JUST A TASTE
From justataste.com
BAREFOOT CONTESSA | BUTTERNUT SQUASH AND APPLE SOUP
From barefootcontessa.com
SWEET SPICY ROASTED BUTTERNUT SQUASH SOUP WITH …
From chefdehome.com
EASY BUTTERNUT SQUASH SOUP (WITH TOPPING IDEAS
From dinnerthendessert.com
4.9/5 (15)Total Time 20 minsCategory DinnerCalories 157 per serving
- Melt the butter in a large pot, and cook the onion, celery, carrot and apples for 5 minutes, or until lightly browned.
CREAMY BUTTERNUT SQUASH AND APPLE SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.4/5 (7)Total Time 1 hr 10 minsCuisine AmericanCalories 187 per serving
HEALTHY BUTTERNUT SQUASH APPLE SOUP - A BUSY KITCHEN
From abusykitchen.com
ROASTED BUTTERNUT SQUASH AND APPLE SOUP - COOKING IN MY GENES
From cookinginmygenes.com
UPGRADED CANNED BUTTERNUT SQUASH SOUP WITH APPLE-BACON …
From sugarsaltsarah.com
BUTTERNUT SQUASH APPLE SOUP - DELICIOUS MEETS HEALTHY
From deliciousmeetshealthy.com
ROASTED BUTTERNUT SQUASH AND APPLE SOUP - CONNECTING KITCHEN
From connectingkitchen.com
ROASTED BUTTERNUT SQUASH APPLE SOUP - CLEAN & DELICIOUS
From cleananddelicious.com
ROASTED BUTTERNUT SQUASH WITH APPLES AND ONIONS RECIPE
From 18doors.org
WHOLE30 ROASTED BUTTERNUT SQUASH AND APPLE SOUP
From whole30.com
CREAMY ROASTED APPLE AND BUTTERNUT SQUASH SOUP
From justplaincooking.ca
BUTTERNUT SQUASH APPLE SOUP - RECIPE RUNNER
From reciperunner.com
BUTTERNUT SQUASH AND APPLE SOUP - RED BARN MARKET
From redbarnmarket.ca
BUTTERNUT SQUASH AND APPLE SOUP - APPLES AND ONIONS
From applesandonions.com
BUTTERNUT SQUASH SOUP WITH RED ONION-APPLE TOPPING RECIPE
From pinterest.com
QUICK BUTTERNUT SQUASH SOUP RECIPE (WITH APPLE)
From savvymamalifestyle.com
ROASTED BUTTERNUT SQUASH AND APPLE SOUP - DR. ANTHONY GUSTIN
From dranthonygustin.com
BUTTERNUT SQUASH SOUP | FEASTING AT HOME
From feastingathome.com
BEST BUTTERNUT SQUASH SOUP - COOKING CLASSY
From cookingclassy.com
BUTTERNUT SQUASH SOUP WITH RED ONION APPLE TOPPING FOOD
From wikifoodhub.com
ROASTED BUTTERNUT SQUASH APPLE SOUP - DELIGHTFUL MOM FOOD
From delightfulmomfood.com
BUTTERNUT SQUASH AND APPLE SOUP - THROUGHTHEFIBROFOG
From throughthefibrofog.com
BUTTERNUT SQUASH SOUP WITH APPLES AND RED CHILE
From mjskitchen.com
BUTTERNUT SQUASH AND APPLE SOUP RECIPE - RECIPES.NET
From recipes.net
ROASTED BUTTERNUT SQUASH & RED ONION SOUP | SURREYFARMS. A …
From surreyfarms.net
ROASTED BUTTERNUT SQUASH SOUP WITH GREEN APPLE RECIPE
From gillsonions.com
BUTTERNUT SQUASH SOUP WITH APPLE - SOUPNATION.NET
From soupnation.net
ROASTED BUTTERNUT SQUASH WITH APPLES AND ONIONS - REFORM JUDAISM
From reformjudaism.org
ROASTED BUTTERNUT SQUASH AND APPLE SOUP - EAT LOVE NAMASTE
From eatlovenamaste.com
ROASTED BUTTERNUT SQUASH SOUP WITH APPLES - EDIBLE MADISON
From ediblemadison.com
BUTTERNUT SQUASH AND APPLE SOUP RECIPE | EPICURIOUS
From epicurious.com
THE BEST ROASTED APPLE BUTTERNUT SQUASH SOUP - OUR ... - OUR …
From ourwabisabilife.com
BUTTERNUT SQUASH AND RED ONION SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
BUTTERNUT SQUASH SOUP WITH COCONUT MILK RECIPE
From thespruceeats.com
CREAMY BUTTERNUT SQUASH APPLE SOUP - YUMMY TODDLER FOOD
From yummytoddlerfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love