Chai Butternut Squash Soup With Apples Recipes

APPLE BUTTERNUT SOUP

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).

CHAI-SPICED BUTTERNUT SQUASH SOUP WITH APPLE CREAM

Steps:

• First, make the apple cream: combine crème fraîche, apple cider and cinnamon in a small bowl. Cover and refrigerate to allow the flavors to combine.
• For the soup, melt the butter in a large soup pot over medium-high heat.
• Add onions and cook, stirring frequently, until translucent, about 6 minutes.
• Stir in cloves, nutmeg, cinnamon, allspice, ginger and cardamom.
• Cook until fragrant, stirring constantly, about 1 minute.
• Stir in butternut squash, fennel, chicken stock and apple cider.
• Cover, reduce heat to medium and cook until the butternut squash is tender, about 15 minutes.
• Remove from heat and let cool slightly.
• Blend the soup in small batches until smooth.
• Return to the pot and stir in milk and salt.
• Bring soup to a simmer about medium heat.
• Taste and adjust seasoning, adding more spice if desired. Serve soup with a generous drizzle of apple cream and chopped parsley.

APPLE-BUTTERNUT SQUASH SOUP

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 AND APPLE HARVEST SOUP

Steps:

• Melt butter in a large pot over medium heat. Stir in leeks and onions, and cook until the onion softens and turns translucent, about 5 minutes. Add potato, squash, carrots, apple, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the vegetables are soft, about 20 minutes.
• Carefully puree the soup in batches in a blender, or use a stick blender to puree the soup right in the pot. Once the soup has been pureed, return it to the pot and stir in wine and cream. Season with nutmeg, salt, and pepper; simmer gently for 5 minutes. Ladle into bowls and garnish with chopped chives.