ROASTED BUTTERNUT SQUASH AND APPLE SOUP
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
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
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
ROASTED BUTTERNUT SQUASH SOUP WITH APPLES AND BACON
I created this soup on Christmas Eve and it was a huge hit. The roasted squash caramelizes giving the soup that extra depth of flavor. This soup has a very creamy consistency but is completely dairy-free except for the optional garnish of sour cream (I did this on purpose due to a guest who is allergic to dairy). It is also extremely healthy. Don't shy away from the curry powder; it gives the soup that extra flavor. Feel free to play around with the amount of carrot, onion or celery, garlic to your taste. This soup can be made the day before and reheated.
Provided by LEXINOLE29
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h40m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Place squash in a large bowl and drizzle with olive oil; mix to coat; sprinkle with salt and pepper. Spread squash into a single layer on a baking pan. Roast the squash in the preheated oven, turning once, until fork-tender and caramelized; 30 to 40 minutes.
- Place the bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a paper towel-lined plate, reserving the drippings in the pan.
- Place the onion, celery, carrot, bay leaf, curry powder, thyme, and salt and pepper in the Dutch oven; cook in reserved bacon drippings until the carrots and celery are soft. Mix in the apples and cooked squash and cook another 5 minutes. Stir the garlic into the mixture and cook another 1 minute. Pour the apple cider over the mixture; reduce heat to medium-low and bring to a simmer; allow to reduce to about half its original volume. Stir in the chicken stock; simmer over medium-low heat for about 20 minutes.
- Puree the soup in small batches in a blender, or use an immersion blender. If using a blender, don't fill the blender more than half-way. Always remove the center lid piece of a stand blender when blending hot liquids so the steam can escape. Cover the hole with a dish towel while blending. Stir the nutmeg into the soup. Garnish each bowl with 1 tablespoon of sour cream and some of the bacon pieces to serve.
Nutrition Facts : Calories 218.6 calories, Carbohydrate 29.2 g, Cholesterol 19.8 mg, Fat 10.4 g, Fiber 6.6 g, Protein 5.7 g, SaturatedFat 5 g, Sodium 947.4 mg, Sugar 9.6 g
BUTTERNUT SQUASH SOUP WITH ROASTED GARLIC
When roasting the butternut squash and garlic, use a parchment-lined baking tray for easy cleanup.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
- Season the squash with salt and pepper and tuck 2 sprigs of thyme into each cavity. Place, cut side down, on the baking sheet and roast until fork-tender, about 40 minutes.
- When the squash is cool enough to handle, discard the thyme; peel the squash and coarsely chop. Combine the squash, garlic, and 1/2 cup of the chicken stock in a food processor and puree until smooth.
- Add the remaining stock gradually until the mixture forms a very loose puree. Season the soup with salt and pepper.
ROASTED GARLIC BUTTERNUT SOUP
This lower-fat soup is creamy, really intense in flavor and offers 545 mg of potassium. -Robin Haas, Cranston, Rhode, Island
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 9 servings (2-1/4 quarts).
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb. Brush with oil; wrap in heavy-duty foil. Bake 30-35 minutes or until softened. Cool for 10-15 minutes., Meanwhile, in a Dutch oven, saute squash, sweet potato and onion in butter until crisp-tender. Add water, broth, paprika, pepper and salt; squeeze softened garlic into pan. Bring to a boil. Reduce heat; cover and simmer 20-25 minutes or until vegetables are tender. Cool slightly., In a food processor, process soup in batches until smooth. Return all to pan and heat through. Ladle into bowls; top with blue cheese. ,
Nutrition Facts : Calories 144 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 340mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
ROASTED WINTER SQUASH AND APPLE SOUP
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
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
More about "roasted butternut squash garlic and apple soup recipes"
ROASTED BUTTERNUT SQUASH APPLE SOUP « CLEAN & DELICIOUS
From cleananddelicious.com
WARMING ROASTED BUTTERNUT SQUASH SOUP (WITH APPLE) - BEET OF …
From beetofthewild.com
CREAMY ROASTED GARLIC BUTTERNUT SQUASH SOUP - WORTHY FLAVORS
From worthyflavors.com
ROASTED BUTTERNUT SQUASH SOUP WITH SAGE - FEASTING AT HOME
From feastingathome.com
ROASTED BUTTERNUT SQUASH {WITH GARLIC AND HERBS} - COOKING CLASSY
From cookingclassy.com
BUTTERNUT SQUASH SOUP - EASY & HEALTHY RECIPE
From kristineskitchenblog.com
ROASTED BUTTERNUT SQUASH AND CAULIFLOWER SOUP - AHEAD OF THYME
From fchampions.dedyn.io
ROASTED BUTTERNUT SQUASH SOUP WITH APPLES & CARROTS
From sustainyourlife.com
WHOLE30 ROASTED BUTTERNUT SQUASH AND APPLE SOUP
From whole30.com
HOW TO MAKE ROASTED BUTTERNUT SQUASH, GARLIC, AND APPLE SOUP
From recipebookmark.com
ROASTED BUTTERNUT SQUASH, GARLIC, AND APPLE SOUP
From worldrecipes.org
ROASTED BUTTERNUT SQUASH, GARLIC, AND APPLE SOUP | RECIPESTY
From recipesty.com
ROASTED BUTTERNUT SQUASH, GARLIC, AND APPLE SOUP | RECIPE
From pinterest.ca
ROASTED BUTTERNUT APPLE SOUP - THERESCIPES.INFO
From therecipes.info
SIMPLE ROASTED BUTTERNUT SQUASH SOUP - THE PIONEER WOMAN
From thepioneerwoman.com
ROASTED BUTTERNUT SQUASH APPLE SOUP : OPTIMAL RESOLUTION LIST
From recipeschoice.com
ROASTED BUTTERNUT SQUASH, GARLIC, AND APPLE SOUP
From voldi.trade
ROASTED GARLIC BUTTERNUT SQUASH AND APPLE SOUP
From vegweb.com
ROASTED BUTTERNUT SQUASH, CARROT & APPLE SOUP
From italianfoodforever.com
ROASTED BUTTERNUT SQUASH SOUP - THE STARVING CHEF
From thestarvingchefblog.com
“CREAMY” ROASTED SQUASH AND APPLE SOUP — NOSH WITH TASH
From noshwithtash.com
ROASTED BUTTERNUT SQUASH GARLIC AND APPLE SOUP
From recipeschoice.com
ROASTED BUTTERNUT SQUASH AND APPLE SOUP - EAT LOVE NAMASTE
From eatlovenamaste.com
ROASTED BUTTERNUT SQUASH SOUP - COOKIE AND KATE
From cookieandkate.com
SIMPLE ROASTED BUTTERNUT SQUASH SOUP - THERESCIPES.INFO
From therecipes.info
ROASTED BUTTERNUT SQUASH WITH APPLES RECIPE- AN EASY SIDE DISH
From simpleandsavory.com
ROASTED BUTTERNUT SQUASH, GARLIC, AND APPLE SOUP
From fierra.store
ROASTED BUTTERNUT SQUASH APPLE SOUP | CLASSIC BAKES
From classicbakes.com
ROASTED GARLIC AND BUTTERNUT SQUASH SOUP - WHISPER OF YUM
From whisperofyum.com
JAMIE OLIVER'S ROASTED APPLE AND SQUASH SOUP - EDIBLE ALLEGHENY
From edibleallegheny.ediblecommunities.com
ROASTED GARLIC AND BUTTERNUT SOUP WITH APPLE CHUTNEY
From flexitariannutrition.com
BIAGGI’S RISTORANTE ITALIANO BUTTERNUT SQUASH AND APPLE SOUP …
From secretcopycatrestaurantrecipes.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
ROASTED BUTTERNUT SQUASH AND APPLE SOUP - PAIRED CLUB
From pairedclub.com
ROASTED BUTTERNUT SQUASH SOUP WITH GREEN APPLE RECIPE
From gillsonions.com
ROASTED BUTTERNUT SQUASH AND APPLE RECIPE - THERESCIPES.INFO
From therecipes.info
ROASTED BUTTERNUT SQUASH SOUP WITH APPLE | MASALA HERB
From masalaherb.com
ROASTED BUTTERNUT SQUASH AND APPLE SOUP BY PALMROSETABLE - THE …
From thefeedfeed.com
ROASTED BUTTERNUT SQUASH, GARLIC, AND APPLE SOUP | RECIPE
From pinterest.ca
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