SQUASH AND APPLE SOUP
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
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
SQUASH, GINGER AND APPLE SOUP
This easy soup is delicious. It is wonderful proof of the theory that ingredients that come into season together are naturally complementary. Autumn, then, is the time to simmer up a pot of this golden potage. The ginger adds a lively kick to an otherwise sweet and mellow dish. You will not be dissappointed!! Serves 8 as a first course, or 4 as a main course. Prep time is the time it takes to bake the squash...
Provided by MarieRynr
Categories Apple
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Position a rack in the middle of the oven and preheat to 450*F.
- Line a jelly roll pan with tinfoil.
- Halve the squash lenghtwise and with a sharp metal spoon scrape out and discard all the seeds and fibres.
- Lay the squash halves, cut side down, on the pan and bake them until they are very tender when pierced with a fork-- about 40 minutes.
- Remove the pan from the oven and when the squash is cool enough to handle, scoop out the flesh, including any well browned edges.
- Chop and reserve the flesh.
- In a large pot over medium heat, melt the butter.
- Add the apple, onion,ginger and garlic and cook, uncovered, stirring once or twice until lightly browned.
- (15 to 20 minutes) Add the stock, reserved squash, salt and pepper and bring to a simmer.
- Partially cover the pan and cook the soup, stirring occasionally until the apples are very tender, about 30 to 35 minutes.
- Remove from heat and cool slightly.
- Puree the soup in batches in a food processor or blender, or force it through a food mill.
- This soup can be prepared up to 3 days in advance, and will taste the better for it.
- Cool, cover and refridgerate.
- To serve, return soup to the pan.
- Add the cream if you are using it, and heat, stirring often, until steaming, about 5 minutes.
- Adjust the seasoning and ladle into bowls.
- NOTE: A spoonful of sweetly caramelized apples and a dollop of ginger cream will transform this simple country soup into a dazzling starter.
- Or, sprinkle it with crumbled Gorgonzola (about 1 cup), diced raw red apple (about 3/4 cup) and chopped pistachios or toasted pumpking seeds (about 1/2 cup) For Carmelized apples: melt 3 TBS unsalted butter.
- Add 2 medium-large cored, peeled and diced Granny Smith apples and cook stirring often until lightly browned.
- Add 1 TBS packed golden brown sugar, a pinch of salt and a generous grinding of black pepper and cook, stirring another 5 minutes until the apples are well browned and glazed.
- Use hot.
- For Ginger Cream: In a small bowl, whisk 1/3 cup chilled whipping cream into soft peaks.
- Stir in 1 TBs fresh ginger juice, made by finely shredding the ginger on a grater and pressing it through a seive set over a small bowl.
VEGAN BUTTERNUT SQUASH SOUP WITH GINGER, APPLE, AND COCONUT MILK
Butternut squash and ginger are a wonderful combination. Instead of cream, I use coconut milk and I also like to add a carrot and apple for natural sweetness.
Provided by kochbiene
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 57m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a large pot over low heat and cook onion and ginger until soft and translucent without browning onion, about 10 minutes. Add butternut squash and carrot; cook and stir, about 3 minutes. Add apple and cook for 2 minutes. Pour in broth, increase heat to medium, and bring to a boil. Reduce heat to low and simmer until vegetables are soft, about 20 minutes. Puree soup with an immersion blender until smooth.
- Pour coconut milk into the soup and season with salt and pepper. Add lemon juice and maple syrup; stir until heated through, 2 to 3 minutes.
Nutrition Facts : Calories 403.3 calories, Carbohydrate 47.8 g, Fat 25.2 g, Fiber 9.4 g, Protein 6.1 g, SaturatedFat 19.2 g, Sodium 523.8 mg, Sugar 14 g
CARROT AND APPLE SOUP
Make and share this Carrot and Apple Soup recipe from Food.com.
Provided by ElsaF
Categories Apple
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook chopped apples and carrots in chicken broth over medium heat until tender, about 30-40 minutes.
- Add nutmeg.
- Puree soup in blender or food processor (be careful with the hot soup).
- Stir in the evaporated milk.
- Soup can be served hot or cold.
Nutrition Facts : Calories 267.5, Fat 4.6, SaturatedFat 1.4, Cholesterol 7.2, Sodium 2534.7, Carbohydrate 33.1, Fiber 4.9, Sugar 23.5, Protein 24.4
SOLAR BUTTERNUT SQUASH AND APPLE SOUP
Number Of Ingredients 8
Steps:
- Put Global Sun Oven out to preheat. Melt butter in a large pot over medium-high heat. Add onion and nutmeg, sauté until onions are soft, about 5 minutes. Add squash, apple, and broth. Cover and place in GSO. Cook until squash and apple are soft, about 45 minutes. Puree soup in batches in a blender or with an immersion blender until smooth. Season with salt and pepper to taste. Garnish with sour cream and chives.
Nutrition Facts : Nutritional Facts Serves
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