Acorn Squash And Granny Smith Apple Soup Recipes

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.

Steps:

• Pierce acorn squash with a fork, and place on a paper towel in the microwave for 8-10 minutes. Pierce with tip of knife to see if it's tender. Carefully remove from microwave.
• Allow to cool, then halve the acorn squash lengthwise.
• Scoop out seeds and fibers.
• Meanwhile, heat oil in a medium pot or Dutch oven. Sauté onions and apples for 5 minutes, until softened. Sprinkle curry powder and stir well.
• Scoop the flesh of the acorn squash from the skin and add to pot. Discard skin.
• Pour in chicken or vegetable broth. Bring to a boil, then cover and simmer for 15 minutes.
• Using a hand blender or a regular blender, puree the soup until smooth. Serves 4
• Per Serving: Calories 145, Calories from Fat 2.8g (sat 0.2g), Cholesterol 0mg, Sodium 37mg, Fiber 4.3g, Protein 2.6g.

Steps:

• 1. 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.
• 2. 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.
• 3 Key Ingredients: STAR Extra Virgin Olive Oil, Squash, Apples

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.;

Steps:

• Add 1 tablespoon of the olive oil to a Dutch oven or large pot and heat over medium-high heat. Add half the squash and 1 teaspoon salt. Cook, stirring occasionally, until the bottom of the pot and some of the squash pieces are browned, 4 to 5 minutes. Transfer the squash to a bowl. Add the remaining 1 tablespoon olive oil and uncooked squash to the pot with 1 teaspoon salt. Cook, stirring occasionally and deglazing the brown bits on the bottom of the pot with a splash of water and a wooden spoon if it looks like it's going to burn, about 4 minutes. Add the rest of the cooked squash back to the pot.
• Add the coconut milk and apples to the pot and bring to a boil. Reduce to a simmer and cook until the squash is quite tender, 15 to 20 minutes. Puree with an immersion blender until smooth, or transfer the squash and apple chunks with a slotted spoon to a blender to puree, then return the blended mixture to the pot and stir to combine. Taste and adjust the seasoning as necessary.
• Serve the soup topped with apple slices and big drizzles of olive oil.

Steps:

• To easily peel the acorn squash without losing a lot of vegetable, gently drop the squash in a large pot of boiling water, and boil for 15 minutes. Pour off the boiling water and fill with cold water and let sit 5 minutes to cool. When cool enough to handle, use a knife to slice off the peel on the ridges and use a teaspoon to dig out the peel in the valleys. Slice the squash in half and remove the seeds and stem. Then slice the halves into sections and finally cut into 1 inch chunks.
• Place the squash chunks into a large microwave-safe bowl along with the apples. Dot with pieces of butter. Sprinkle the brown sugar, walnuts, salt and cinnamon over the top. Cover with plastic wrap, and poke a few holes in it for ventilation.
• Cook in the microwave for 7 1/2 minutes on full power. Remove, uncover, and stir. Return to the microwave, and cook for another 7 1/2 minutes on full power, until tender. Serve hot.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix butter, brown sugar, and honey together in a bowl. Spoon about 1/6 of the butter mixture into the cavities of each of the butternut squash halves and the acorn squash halves. Arrange squash halves in large baking dishes.
• Roast squash in preheated oven for about 30 minutes. Arrange apples around the squash halves and continue baking until flesh is easily removable with a spoon, about 30 minutes more.
• When you add the apples to the oven, heat olive oil in a small skillet over medium-low heat; add onion and thyme. Cook onion, stirring frequently, until completely caramelized, about 30 minutes.
• Scoop roasted squash into a large pot; add apples and caramelized onion. Pour vegetable stock, apple cider, and water into the pot; bring to a boil and remove from heat.
• 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. Reheat before serving, as needed.

Steps:

• Place squash cut side down on rack set over gently simmering water in saucepan.
• Cover and steam until tender.
• Cool squash slightly and scoop pulp from shells.
• Combine 1/4 cup chicken stock, apples and onion in heavy medium saucepan.
• Cover and cook over low heat 10 minutes.
• Add squash pulp, remaining chicken stock, apple juice, ginger and salt.
• Cover and simmer about 20 minutes.
• Puree soup in batches in processor or blender.
• Strain through sieve into clean saucepan, pressing puree with back of spoon.
• Reheat soup gently. A.
• dd lemon juice.
• Season with salt and generous amount of pepper.
• Ladle into bowls and garnish with yogurt and chives.

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.

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.

Steps:

• Saute the onion,carrot, and squash in the butter and oil for 2 minutes.
• Add the apple juice, chicken stock, apple and seasoning.
• Cook until vegetable are tender,add heavy cream, warm, then puree in blender.
• Serve warm or cold with yogurt on side.
• Garnish with grated nutmeg.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Place the squash onto a baking sheet cut side down. Fill the baking sheet with 1/2 inch of water.
• Bake the squash in the preheated oven for 40 minutes. Drain off any water remaining in the baking sheet.
• While the squash is baking, melt the margarine in a large skillet over medium heat. Cook the onion and apple in the margarine until the onion has softened and turned translucent, 10 to 15 minutes. Scrape the mixture into a bowl to cool until the squash has finished baking.
• Once the squash is done, stir the raisins, brown sugar, cinnamon, and Cheddar cheese into the apple mixture. Turn the squash cut side up on the baking sheet and fill with the apple mixture. Return the squash to the oven; bake until the filling is hot and the cheese has melted, about 15 minutes.

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.