Spiced Butternut Squash And Apple Soup Recipes

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SPICED APPLE-BUTTERNUT SQUASH SOUP RECIPE



Spiced Apple-Butternut Squash Soup Recipe image

Enjoy a warm and delicious dish with our Spiced Apple-Butternut Squash Soup Recipe. You may never go back to a regular butternut squash soup, Spiced Apple-Butternut Squash Soup.

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield 8 servings

Number Of Ingredients 7

2 Tbsp. butter or margarine
1 onion, chopped
1/8 tsp. ground nutmeg
2 butternut squash (2 lb. each), peeled, chopped (about 6 cups)
2 Granny Smith apples, peeled, chopped
3 cans (14-1/2 oz. each) vegetable broth
1/2 cup PHILADELPHIA Honey Pecan Cream Cheese Spread

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.

Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 3 g

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

SPICED BUTTERNUT SQUASH AND APPLE SOUP



Spiced Butternut Squash and Apple Soup image

Cook the veggies (and apple), get out the blender, and your work is done.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 8 cups

Number Of Ingredients 12

2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, chopped
1 inch fresh ginger, grated (2 tablespoons)
1/2 teaspoons turmeric
1/8 teaspoon cinnamon
1/8 teaspoon cardamom
Dash ground cloves
2 carrots, peeled and chopped
1 tart apple, peeled, quartered, and chopped
4 cups chopped butternut squash
Coarse salt and pepper

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.

Nutrition Facts : Calories 147 g, Fat 5 g, Fiber 5 g, Protein 2 g, SaturatedFat 1 g

BUTTERNUT SQUASH AND APPLE SOUP



Butternut Squash and Apple Soup image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 1h40m

Yield 8 servings

Number Of Ingredients 23

2 tablespoons unsalted butter
1 1/2 cups sliced leeks, white parts only
1 tablespoon minced garlic
6 cups peeled and roughly diced butternut squash
3 cups peeled and roughly diced apples
2 teaspoons Toasted Spice Rub, recipe follows
6 1/2 cups chicken stock or 2 (14 1/2-ounce) cans low-sodium chicken broth mixed with 3 cups water
Sea salt, preferably gray salt
1 cup chopped Spiced Candied Walnuts, recipe follows, optional
1/4 cup fennel seeds
1 tablespoon coriander seeds
1 tablespoon black peppercorns
1 1/2 teaspoons crushed red pepper flakes
1/4 cup pure California chili powder (about 1-ounce)
2 tablespoons kosher salt
2 tablespoons ground cinnamon
Peanut or canola oil
4 cups walnut halves
1 cup confectioners' sugar, sifted
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
Pinch salt, or more to taste
1/4 teaspoon freshly ground black pepper

Steps:

  • Melt the butter in a large pot over medium heat, and cook until it turns nut brown. Add the leeks and cook until slightly softened, about 2 minutes. Add the garlic and saute briefly to release its fragrance.
  • Add the squash and apples, raise the heat to high, and cook, stirring, until the vegetables begin to caramelize, about 5 minutes. Stir in the Toasted Spice Rub and cook briefly to toast it, about 1 minute.
  • Add the stock or broth-water mixture, bring to a simmer, and partially cover. Adjust the heat to maintain a gentle simmer and cook until the squash and apples are tender, about 40 minutes.
  • Transfer in batches to a blender or food processor and blend until smooth. Return to the pot, reheat to serving temperature, and season with salt.
  • Divide the soup among warmed bowls and garnish each portion with some of the walnuts, if using. Serve immediately.
  • In a small heavy pan over medium heat, combine the fennel seeds, coriander seeds, and peppercorns. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients.
  • Yield: about 1 cup
  • In a large, heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F.
  • Bring a large pot of water to a boil. Add walnuts and blanch for 30 seconds. Drain and transfer nuts to a medium bowl. While nuts are still hot and slightly wet, add confectioners' sugar and toss to coat nuts. Stir and toss until all the sugar has melted into the nuts; if bits of unmelted sugar remain on the nuts, they will not fry properly.
  • Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.) Fry in small batches until the nuts are medium brown, about 45 seconds per batch; be careful not to overcook. Scatter on an unlined baking sheet to cool slightly.
  • In a small bowl, stir together cayenne, cinnamon, a pinch of salt, and the pepper.
  • While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix. Toss well to distribute the spices and then taste a nut. Add more spice mix, to taste, and toss well after each addition. When cool, pack in an airtight jar. They will keep at room temperature for at least 2 weeks.
  • Yield: 4 cups

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.

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

APPLE & SPICED BUTTERNUT SQUASH SOUP



Apple & Spiced Butternut Squash Soup image

A Spanish influenced soup. Sweet, sour, spicy & smokey soup, with salty panchetta and apple sticks. Mmmmm!

Provided by coulthy89

Time 1h10m

Yield Serves 8

Number Of Ingredients 0

Steps:

  • Preheat the oven to 200oC. Drizzle about 2 tbsp olive oil over the diced butternut squash and mix well to fully coat. Roast in a deep tray for 15-20 mins until tender.
  • Heat 2 Tbsp Olive oil in a large saucepan on a medium-high heat, and cook diced panchetta until crisp. Set aside on paper towl to cool and drain off the grease.
  • Turn the heat down to medium and in the same saucepan using any leftover oil and bacon juices, cook celery, carrots & onions until soft. About 10-12 minutes.
  • Add Ras el-Hanout, paprika & chili and cook for a further minute, keep stirring.
  • Remove the Squash from the oven and drain off any excess oil.
  • Turn the heat to high and add the butternut squash, potatoes & apples to the pan along with the cider. Allow the alcohol to cook off (About 8-10 minutes)
  • Add the stock and cook for a further 10-15 minutes until the apple & vegetables are nice and tender. Add a good pinch a salt & pepper.
  • Blend the soup with a hand blender, or in a food processor until smooth and add soured cream.. Stir well and taste to check seasoning.
  • Serve with diced panchetta scattered on top and a few matchsticks of fresh apple.

HOLIDAY APPLE BUTTERNUT SQUASH SOUP



Holiday Apple Butternut Squash Soup image

Swanson® Chicken Broth with butternut squash, sweet potato, carrots and apple stewed into a flavor-forward soup giving that wonderful feeling of fall and the holidays.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 50m

Yield 8

Number Of Ingredients 13

2 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
2 pounds butternut squash - peeled, seeded and cut into 1-inch cubes
2 carrots, diced
1 sweet potato, peeled and cubed
1 Gala apple - peeled, cored, and diced
2 tablespoons butter
2 tablespoons brown sugar
½ cup dry white wine (such as Chardonnay)
½ cup cream
¼ teaspoon Chinese five-spice powder
salt and pepper to taste
¼ cup cooked and crumbled bacon
¼ cup chopped green onions

Steps:

  • Combine Swanson® Chicken Broth, squash, carrots, apple, and butter in stock pot. Bring to a boil over medium-high heat; reduce heat to low and simmer until vegetables and apple are soft, about 20 minutes. Remove from heat. Puree mixture using an immersion blender or potato masher.
  • Stir in white wine, cream, brown sugar, and five-spice powder. Place pot over low heat and simmer until heated through, stirring constantly, about 10 minutes.
  • Garnish with bacon and scallions.

Nutrition Facts : Calories 227.4 calories, Carbohydrate 27.6 g, Cholesterol 35.4 mg, Fat 11.1 g, Fiber 4 g, Protein 4.5 g, SaturatedFat 6.1 g, Sodium 448.5 mg, Sugar 10 g

BUTTERNUT SQUASH AND APPLE SOUP



Butternut Squash and Apple Soup image

Provided by Antoinette Muto

Categories     Soup/Stew     Blender     Fruit     Vegetable     Sauté     Thanksgiving     Vegetarian     Quick & Easy     Apple     Butternut Squash     Fall     Healthy     Bon Appétit     Los Angeles     California

Yield Makes 8 servings

Number Of Ingredients 9

2 tablespoons (1/4 stick) butter
1 large onion, chopped
1/2 teaspoon ground nutmeg
4 1/4 pounds butternut squash, peeled, seeded, cut into 1-inch cubes
4 1/4 cups (or more) vegetable broth
1 Gala apple, peeled, cored, diced
1/2 cup apple juice
Light sour cream
Chopped fresh chives

Steps:

  • Melt butter in large pot over medium-high heat. Add onion and nutmeg; sauté until onion begins to brown, about 5 minutes. Add squash, 4 1/4 cups broth, apple, and apple juice. Bring to boil; reduce heat and simmer uncovered until squash and apple are tender, about 30 minutes. Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper.
  • Bring soup to simmer, thinning with more broth if desired. Ladle soup into bowls. Garnish with sour cream and chives.

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From kosher.com


INDIAN-SPICED ROASTED BUTTERNUT SQUASH AND APPLE SOUP
2012-11-27 Heat the oven to 400F. Spread the squash, onion, apples, celeriac (if using), and garlic on a baking sheet. Sprinkle with salt and pepper and drizzle with oil. Roast until veggies are tender and slightly browned, approx. 45 min. Remove sheet from the oven and transfer the roasted vegetables to a dutch oven or stock pot over medium heat.
From honeycreekkitchen.com


SPICED BUTTERNUT SQUASH SOUP - BUTTERNUT SQUASH SOUP RECIPES
Ingredients. 3 pounds butternut squash, halved and seeded; 2 tablespoons butter; 1 medium onion, sliced; 1 leek, sliced; 2 cloves garlic, sliced; 2 (49.5 fluid ounce) cans chicken broth
From worldrecipes.org


CREAMY BUTTERNUT SQUASH AND APPLE SOUP RECIPE
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 boil, then reduce heat to medium-low and let simmer until squash and apples are tender, about 45 minutes.
From thespruceeats.com


SPICED BUTTERNUT SQUASH & APPLE SOUP – DREAMERY EVENTS
2013-10-16 Recipe {Adapted from Whole Living}. In a medium saucepan, heat the olive oil o ver medium heat. Add garlic and brown slightly, amount 3 to 4 minutes. Add in the ginger, turmeric, cinnamon, and cook until fragrant, then add the carrots, apple, squash, and 3 cups water.
From thedreameryblog.wordpress.com


SPICED BUTTERNUT SQUASH SOUP RECIPE – HEALTHY MOMMY MINUTES
2017-10-22 4 cups chicken or vegetable broth. Directions: Chop veggies and apple and place into pot. Add olive oil and spices. fry on medium-high heat for 10 minutes then add butternut squash. Fry an additional 5 minutes. Add broth and bring to a boil. reduce heat and simmer for 20 minutes. Blend together and enjoy!
From healthymommyminutes.wordpress.com


RECIPE: SPICED APPLE-BUTTERNUT SQUASH SOUP - HOPE4CANCER
2016-10-27 Instructions. Melt coconut oil in a large saucepan at medium heat. Add onions and cook 4-5 minutes or until tender, stirring occasionally. Add nutmeg and cook one minute. Add squash, apples and vegetable broth, stirring to combine. Bring soup to a gentle boil, then cover. Simmer at medium-low heat about 20 minutes, or until butternut squash and ...
From hope4cancer.com


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