Squash Parsnip And Apple Soup Recipes

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SQUASH AND APPLE SOUP



Squash And Apple Soup image

Provided by Food Network

Yield 10-12 servings

Number Of Ingredients 11

1 medium onion, chopped
1/4 cup STAR Extra Virgin Olive Oil
6 cups diced acorn or butternut squash, about 2 1/2 lb.
2 small Granny Smith apples, peeled, cored and diced
1 tsp. dried thyme leaves
1/8 tsp. ground red pepper, or more to taste
4 cups chicken broth
1 cup half and half
Salt and pepper
3/4 cup whipping cream, whipped
Sliced green onion

Steps:

  • In large pot, over medium-high heat, cook onion in olive oil until soft, about 3 minutes, stirring several times. Add squash, apples, thyme and red pepper. Cook, stirring frequently, until squash begins to turn golden around edges, about 5 minutes. Add broth and bring to boil. Reduce heat to low, cover and simmer for 1 hour, stirring several times. Turn off heat, uncover and allow soup to cool about 15 minutes. Transfer about 1/3 of soup to blender and process until pureed. Repeat with remaining soup in two more batches. Return pureed mixture to pot and stir in half and half. Return to simmer. Season to taste with salt and pepper. Serve hot, garnished with whipped cream and a few green onion slices.;

SQUASH AND APPLE SOUP



Squash and Apple Soup image

This is just one butternut squash soup recipe that I have, but I LOVE this soup. It's different, and just really delicious.

Provided by dakota kelly

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 35m

Yield 6

Number Of Ingredients 12

2 teaspoons butter
1 onion, chopped
1 pound butternut squash, peeled and chopped
2 apples, peeled and chopped
1 small potato, peeled and chopped
1 teaspoon grated fresh ginger root
1 pinch white pepper
4 cups water
¼ cup apple cider
1 teaspoon packed brown sugar
½ cup plain yogurt
1 tablespoon finely chopped toasted pecans

Steps:

  • In a large saucepan melt butter over medium heat; cook onion, stirring occasionally, for 4 minutes or until softened. Add squash, apples, potato, ginger and pepper; stir in water. Cover and bring to boil; reduce heat to low and simmer for 12 to 15 minutes or until potatoes are tender.
  • In food processor or blender, puree soup, in batches if necessary, until smooth. Return to saucepan. Stir in apple cider and brown sugar; heat to boiling. Garnish with dollop of yogurt and sprinkle with pecans.

Nutrition Facts : Calories 139.9 calories, Carbohydrate 28.6 g, Cholesterol 4.8 mg, Fat 2.8 g, Fiber 5.2 g, Protein 3.1 g, SaturatedFat 1.2 g, Sodium 31.8 mg, Sugar 11.5 g

ACORN SQUASH AND APPLE SOUP



Acorn Squash and Apple Soup image

Looking for a hearty dinner? Then check out this tasty soup made with acorn squash and apples - a delightful meal.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h40m

Yield 6

Number Of Ingredients 11

1 medium acorn squash (1 1/2 to 2 pounds)
2 tablespoons butter or margarine
1 medium yellow onion, sliced
2 medium tart cooking apples (Granny Smith, Greening or Haralson), peeled and sliced
1 teaspoon dried thyme leaves
1/4 teaspoon dried basil leaves
2 cans (14 ounces each) chicken broth (4 cups)
1/2 cup half-and-half
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon white or black pepper

Steps:

  • Heat oven to 350°. Cut squash in half; remove seeds and fibers. Place squash, cut sides up, in rectangular pan, 13 x 9 x 2 inches. Pour water into pan until 1/4 inch deep. Bake uncovered about 40 minutes or until tender. Cool; remove pulp from rind and set aside.
  • Melt butter in heavy 3-quart saucepan over medium heat. Cook onion in butter 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in apples, thyme and basil. Cook 2 minutes, stirring constantly. Stir in broth. Heat to boiling; reduce heat to low. Simmer uncovered 30 minutes.
  • Remove 1 cup apples with slotted spoon; set aside. Place one-third of the remaining apple mixture and squash in blender or food processor. Cover and blend on medium speed about 1 minute or until smooth; pour into bowl. Continue to blend in small batches until all the soup is pureed.
  • Return blended mixture and 1 cup reserved apples to saucepan. Stir in half-and- half, nutmeg, salt and pepper; heat until hot.

Nutrition Facts : Calories 155, Carbohydrate 20 g, Cholesterol 15 mg, Fiber 2 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 910 mg

BUTTERNUT SQUASH AND PARSNIP SOUP



Butternut Squash and Parsnip Soup image

The flavors of the butternut squash and roasted parsnips together are a match made in heaven! A fall favorite of ours.

Provided by Sarah Agrella

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 11

8 cups chicken broth
1 large butternut squash - peeled, seeded, and cut into chunks
4 stalks celery, thinly sliced
2 apples - peeled, cored, and diced
1 leek, thinly sliced (white and pale green parts only)
6 cloves garlic, minced
2 teaspoons ground allspice
1 ½ teaspoons thyme
6 parsnips, peeled and cut into chunks, or more to taste
2 tablespoons coconut oil
1 cup half-and-half

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Pour chicken broth into a large stockpot over medium-high heat; add squash, celery, apples, leek, garlic, allspice, and thyme. Bring the mixture to a simmer and cook until the vegetables are completely tender, about 30 minutes.
  • While the vegetables simmer, put parsnips into a large bowl. Pour coconut oil over the parsnips and toss to coat. Spread parsnips onto a baking sheet.
  • Roast parsnips until tender and browned, about 30 minutes; add to soup.
  • Ladle vegetables and liquid into a blender in batches so the blender bowl is no more than half full. Hold lid in place with a towel and pulse blender a few times before leaving on to blend; puree until smooth. Repeat until all soup is pureed.
  • Pour pureed soup into the pot, stir half-and-half into the soup, and cook until hot, about 5 minutes.

Nutrition Facts : Calories 273 calories, Carbohydrate 49.3 g, Cholesterol 16.2 mg, Fat 8.2 g, Fiber 10.1 g, Protein 5.4 g, SaturatedFat 5.4 g, Sodium 1009.2 mg, Sugar 14.2 g

SQUASH, PARSNIP AND APPLE SOUP



Squash, Parsnip and Apple Soup image

This soup has an amazing lightly sweet taste. I got this recipe from Kraft Canada. I just wanted to share it because I really love it and i'm sure a lot of people will too!

Provided by Caroline L

Categories     Vegetable

Time 1h30m

Yield 1 cup, 6 serving(s)

Number Of Ingredients 8

1/4 cup olive oil
1 onion, sliced
1 medium squash, peeled, seeded and diced
4 parsnips, peeled and sliced
2 (10 ounce) cans condensed chicken broth
2 (10 ounce) cans water
4 apples, peeled and diced (McIntosh or Gala)
1 (10 ounce) can 2% low-fat milk

Steps:

  • Heat oil over high heat. Add onion, squash and parsnip. Cook until vegetables are golden.
  • Add 2 cans of chicken broth and 2 cans of water (use the empty cans from chicken broth). Bring to boil. Simmer 30 minutes.
  • Add apples. Simmer 20 minutes, or until vegetables and fruit are tender.
  • Puree, add milk and heat the soup until very warm.
  • Enjoy!

Nutrition Facts : Calories 261.6, Fat 11.5, SaturatedFat 2.3, Cholesterol 4.9, Sodium 686.7, Carbohydrate 34.6, Fiber 6.8, Sugar 20.1, Protein 7.9

SQUASH APPLE SOUP



Squash Apple Soup image

Here is a great first course! Rich, creamy squash soup with a hint of apple is truly special and worthy of being on your holiday menu. -Holly Wilhelm, Sioux Falls, South Dakota

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 7 servings.

Number Of Ingredients 12

3 celery ribs, chopped
1 large apple, peeled and chopped
1 small onion, chopped
1 tablespoon olive oil
1 tablespoon butter
1 garlic clove, minced
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
2 cans (14-1/2 ounces each) chicken broth, divided
2 packages (12 ounces each) frozen cooked winter squash, thawed
Salad croutons and grated Parmesan cheese, optional

Steps:

  • In a large saucepan, saute the celery, apple and onion in oil and butter until tender. Stir in the garlic, poultry seasoning, salt and pepper; cook 1 minute longer., In a blender, combine 1 cup broth and the vegetable mixture; cover and process until smooth. Return to the pan; add squash and remaining broth. Heat through. Serve with croutons and cheese if desired.

Nutrition Facts : Calories 97 calories, Fat 4g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 620mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

SPICED SQUASH AND APPLE SOUP



Spiced Squash and Apple Soup image

In preparing for the fall/winter holidays I came across this soup. I was looking for something that could be made ahead and served for a family get-together. Since it has no cream, this recipe looks like it would reheat easily. The original recipe is by Joyce Goldstein and the ingredients were doubled for a large gathering.

Provided by Acerast

Categories     Apple

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon butter, unsalted
1 tablespoon olive oil
1 large onion (about 2 cups)
1 granny smith apple, peeled, cored and diced (about 1 cup)
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon cinnamon
5 cups butternut squash, peeled and diced (2 whole squash)
6 cups chicken stock
salt, to taste
fresh ground pepper, to taste
1 granny smith apple, thinly sliced for garnish

Steps:

  • Melt the butter and olive oil in a soup pot over moderate heat.
  • Add the diced onions and apples and cook until tender, about 10 minutes.
  • Stir in the spices, cook for one minute.
  • Add the squash and chicken stock, bring to a boil, reduce the heat, and simmer, uncovered, until the squash is very tender, about 20-30 minutes.
  • In a blender or food processor, puree the vegetables in batches with a little bit of the stock.
  • Transfer puree mixture into a large bowl.
  • Stir in enough of the remaining stock to make a medium-thick soup.
  • Reserve any leftover stock if not serving right away, as the soup may thicken on standing. This is rich broth so if you have any left just add it to your favorite homemade soup or freeze for another use.
  • Season with salt and pepper and adjust the spices.
  • This soup may be made a day ahead, refrigerated uncovered until cold and then covered to store.
  • To serve, in a large pot heat the soup almost to scalding.
  • Ladle into bowls and top with thin slices of apple.

SQUASH AND PARSNIP SOUP



Squash and Parsnip Soup image

Provided by Florence Fabricant

Categories     soups and stews, appetizer

Time 1h30m

Yield 8 servings

Number Of Ingredients 10

3 pounds winter squash, like acorn or butternut, or pumpkin
3 tablespoons unsalted butter
4 parsnips, peeled and chopped (carrots may be substituted)
1 medium-size onion, peeled and chopped
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
3 cups chicken stock
2 cups milk
Salt and freshly ground black pepper to taste
2 tablespoons minced fresh cori ander, or parsley

Steps:

  • Preheat the oven to 400 degrees. Quarter the squash or pumpkin and remove the seeds.
  • Melt 1 tablespoon of the butter and brush it over cut surfaces of the squash or pumpkin. Place squash or pumpkin on a foil-lined pan and bake until tender and beginning to brown, about 45 minutes to 1 hour. Remove from oven and cool briefly.
  • Meanwhile, heat remaining butter in a heavy saucepan. Add parsnips or carrots and onion, and saute over medium heat until golden. Stir in garlic and ginger and saute a few minutes more. Add stock, and simmer until the vegetables are tender, about 15 minutes.
  • When the squash or pumpkin has cooled slightly, scoop out the tender flesh and mash into the vegetable mixture. Puree the mixture in a food processer or blender.
  • Return the puree to the saucepan, add milk and bring to a simmer. Season with salt and pepper. Reheat before serving and sprinkle each serving with coriander or parsley.

Nutrition Facts : @context http, Calories 827, UnsaturatedFat 36 grams, Carbohydrate 90 grams, Fat 48 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 9 grams, Sodium 955 milligrams, Sugar 8 grams, TransFat 0 grams

ROASTED-SQUASH-AND-PARSNIP SOUP



Roasted-Squash-and-Parsnip Soup image

Honeynut squash (butternut also works well), parsnips, leeks, and Granny Smith apples are roasted with fresh thyme and sage, then pureed for the base of this satisfying soup. Brown butter adds wonderful depth of flavor, and each bowl is finished with crispy fried sage and a trio of seeds (pumpkin, sesame, and poppy).

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h50m

Number Of Ingredients 11

4 pounds honeynut or butternut squash, halved lengthwise (from 2 to 3 honeynuts or 1 large butternut)
2 tablespoons extra-virgin olive oil, plus more for frying and drizzling
Kosher salt and freshly ground pepper
1 pound parsnips (4 to 5 medium), peeled and halved lengthwise
2 pounds leeks (3 medium), white and light-green parts only, halved lengthwise and thoroughly washed and drained
1 tablespoon fresh thyme leaves
1 tablespoon chopped fresh sage leaves, plus whole leaves for frying
2 Granny Smith apples (1 pound), halved and cored
1 quart low-sodium chicken broth
1 stick unsalted butter
Toasted pepitas, toasted sesame seeds, and poppy seeds, for serving

Steps:

  • Preheat oven to 400 degrees, with racks in upper and lower thirds. Scoop seeds and pulp from squash; discard. (Or lightly coat seeds in oil, season with salt, and roast on a rimmed baking sheet until crisp and darkened slightly, about 20 minutes; let cool and reserve for garnish.) On a rimmed baking sheet, rub squash halves with 1 tablespoon oil and season with salt; turn cut-sides down. On another rimmed baking sheet, toss parsnips and leeks with remaining 1 tablespoon oil, season with salt, and sprinkle evenly with thyme and chopped sage; spread in a single layer.
  • Roast 30 minutes. Add apples to sheet with squash, cut-sides up. Continue roasting until vegetables turn golden brown in places and are easily pierced with the tip of a knife, 15 to 20 minutes more. When cool enough to handle, scoop flesh from squash; transfer half to a blender with half of other vegetables and apples, 2 cups broth, and 1 cup water. Puree until smooth, adding more water as needed if too thick to self-level. Pour through a sieve into a pot. Repeat process with remaining vegetables, apples, broth, and 1 more cup water.
  • Melt butter in a small saucepan over medium heat, swirling occasionally, until fragrant and golden brown and dark-brown sediment particles form in bottom of pan, 8 to 10 minutes. Stir brown butter into soup; season with salt and pepper. Rewarm soup over medium-low heat, stirring occasionally and adding more water as necessary until it reaches desired consistency.
  • Wipe pan clean. Heat 1/4 inch of oil over medium-high. When it shimmers, add a handful of sage leaves; cook, stirring a few times, until darkened slightly, 20 to 30 seconds. Transfer to paper towels, season with salt, and let stand until cool and crisp, 2 to 3 minutes. Fry more sage as desired. Serve soup topped with crisped sage, pepitas, sesame seeds, poppy seeds, and a drizzle of oil.

PARSNIP AND APPLE SOUP



Parsnip and Apple Soup image

Categories     Soup/Stew     Potato     Appetizer     Apple     Leek     Parsnip     Fall     Shallot     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 4 cups

Number Of Ingredients 13

For soup
1 large boiling potato
2 parsnips (about 1/2 pound), peeled and chopped fine
3 shallots, chopped fine (about 1/4 cup)
1 leek (white and pale green part only), trimmed, halved lengthwise, washed well, and chopped fine
2 tablespoons chopped fresh parsley leaves
1/2 stick (1/4 cup) unsalted butter
2 to 2 1/2 cups chicken broth
1 cup apple cider or juice
1/2 cup heavy cream
For fried parsnip
vegetable oil for deep-frying parsnip
1 parsnip, peeled and cut into thin strips

Steps:

  • Make soup:
  • Peel potato and cut into 1/4-inch dice. In a heavy kettle cook potato, parsnips, shallots, leek and parsley in butter over moderate heat, stirring, until leek is softened, about 12 minutes. Add broth and simmer, covered, 20 minutes, or until vegetables are very soft. In a blender purée mixture in batches and transfer to a large saucepan. Stir in cider or juice, cream, and salt and pepper to taste and cook over moderately high heat, stirring occasionally, until heated through. Keep soup warm.
  • Make fried parsnip:
  • In a heavy saucepan heat 1 inch oil to 360°F. on a deep-fat thermometer and fry parsnip strips in batches until golden brown, transferring with a slotted spoon to paper towels to drain. Season fried parsnip with salt.
  • Serve soup topped with fried parsnip.

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Supercook found 20 butternut squash and parsnip and turnip recipes. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! ← Back. Recent. SuperCook is way better on the app 1+ million recipes | voice powered | diets | shopping list butternut squash and parsnip and turnip. Order by: Relevance. Relevance Least ingredients …
From supercook.com


PARSNIP AND APPLE SOUP VEGETARIAN RECIPE - VEGGIE
Add the parsnips and the apples and sauté for another 5-10 minutes. Dissolve the bouillon in a litre of boiling water and add to the pan. Cover the pan and bring to the boil. Add enough additional water to cover the vegetables and bring back to the boil. Simmer gently for 20 minutes, or until the parsnips and apples have softened.
From easyveggieideas.com


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