Chai Spiced Butternut Squash Soup With Apple Cream Recipes

BUTTERNUT SQUASH AND APPLE SOUP

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.

SPICED BUTTERNUT SQUASH AND APPLE SOUP

Steps:

• Heat olive oil in a medium saucepan over medium heat. Add onion and garlic and cook until tender, 6 to 8 minutes. Add ginger, turmeric, cinnamon, cardamom, and cloves and cook until fragrant, about 1 minute. Add carrots, apple, squash, and 3 cups water. Bring to a boil; cover partially and reduce to a simmer. Season with salt and pepper.
• Cook until vegetables are tender, about 20 minutes. Let cool slightly.
• Working in batches, puree until smooth in a blender. Adjust seasoning, if necessary.

SPICED BUTTERNUT SQUASH SOUP

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Pour a thin layer of water in a baking dish, or a cookie sheet with sides. Place the squash halves cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside.
• Melt the butter in a large pot over medium heat. Add the onion, leek and garlic, and saute for a few minutes, until tender. Pour the chicken broth into the pot. Add the potatoes, and bring to a boil. Cook for about 20 minutes, or until soft. Add the squash, and mash with the potatoes until chunks are small. Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot.
• Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper, then stir in the sherry and half-and-half cream. Heat through, but do not boil. Ladle into bowls, and top with a dollop of sour cream.

SPICED APPLE-BUTTERNUT SQUASH SOUP RECIPE

Steps:

• Melt butter in large saucepan on medium heat. Add onions; cook 4 min. or until crisp-tender, stirring occasionally. Stir in nutmeg; cook 1 min. Add squash, apples and broth; stir. Bring to boil; cover. Simmer on medium-low heat 50 min. or until squash and apples are tender, stirring occasionally.
• Cool soup slightly. Add, in batches, to food processor or blender; cover. Process until smooth; return to saucepan. Cook on medium-low heat until heated through, stirring occasionally.
• Ladle soup into 8 serving bowls. Add 1 Tbsp. cream cheese spread to each bowl; stir gently to swirl.

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.

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.

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. Take from heat and let cool. Blend the soup in small batches until a smooth purée is obtained. Return to pot and stir in milk and salt. Bring soup to a simmer. Taste and adjust seasoning, adding more spice if desired. Serve soup with a generous drizzle of apple cream.

CHAI BUTTERNUT SQUASH SOUP WITH APPLES

Steps:

• Set a Dutch oven over medium-high heat, add a drizzle of oil and sauté the onion for a few minutes, until soft.
• Add the curry paste or powder and ginger and sauté for another minute or two.
• Add the squash, apple, stock and tea, season with salt and pepper and bring to a simmer. Cook for about 30 minutes, or until the squash is very soft.
• Adjust seasoning, add the cream and puree with a hand-held immersion blender straight in the pot, until smooth.