APPLE-CHEDDAR SOUP
Make a meal that's like getting your fondue-dipped apples in one delicious bowl of soup.
Provided by Food Network Kitchen
Time 50m
Yield 4-6
Number Of Ingredients 11
Steps:
- Melt the butter in a large wide pot over medium heat. Add the onions and cook, stirring occasionally, until soft but not brown, about 10 minutes. Add the apples and cook, stirring, until soft but not mushy, about 10 minutes more.
- Sprinkle the flour and nutmeg over the onions and apples. Cook, stirring, until the mixture is light brown and fragrant, 4 to 5 minutes. Add the apple-flavored brandy and continue to cook, stirring, until the pot is almost dry.
- Gradually whisk in the broth until well blended. Bring to a boil, reduce the heat to a simmer, cover and cook, stirring occasionally, for 10 minutes. Add the milk and return to a simmer. Whisk in the cheese a handful at a time until completely melted. Season with salt and pepper.
- Serve in soup bowls and garnish with more cheese and the chives if using.
CURRIED SQUASH SOUP WITH APPLE AND CHEDDAR MELTS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Cook's Note: For a substitute for curry powder, combine 2 teaspoons turmeric, 1 1/2 teaspoons each ground cumin and ground coriander, 1/2 teaspoon each ground mustard and ground ginger and 1/4 teaspoon each ground cinnamon and cayenne pepper. For the curried squash soup: Preheat the oven to 400 degrees F. Dress the squash with the EVOO to coat lightly. Sprinkle with salt, pepper and a little freshly grated nutmeg, and coat with the curry powder. Drizzle the honey all over and roast until golden on the edges and very tender, about 25 minutes. The spices will toast with the squash and fill the air with a terrific aroma. Meanwhile heat a drizzle of EVOO in a soup pot over medium to medium-high heat, and then add the butter to melt. Stir in the garlic, carrots, apples and onions and sprinkle with salt and pepper. Cook, partially covered, until softened, about 10 minutes. Pour in the stock and a drizzle of honey (or chutney). Bring to a boil, reduce to a simmer and cook until the vegetables are softened, about 20 minutes. Add the roasted squash and puree with an immersion blender, thinning the soup with water if necessary. The soup can alternately be pureed in batches in a food processor or high-power blender. Adjust the seasoning. Cool and store for a make-ahead meal, bringing to room temperature before reheating over a medium flame. Garnish with the scallions and cilantro. For the apple and cheddar melts: Spread each bread slice with softened butter on 1 side and chutney on the other. Fill the sandwiches, chutney sides-in, with the cheese and apples in the center. Griddle the sandwiches over medium heat until deeply golden and the cheese has melted.
BUTTERNUT SQUASH SOUP WITH BACON AND CHEDDAR
Make and share this Butternut Squash Soup With Bacon and Cheddar recipe from Food.com.
Provided by The Miserable Gourm
Categories < 60 Mins
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan with a lid, melt butter and cook onion over low low heat until translucent and sweet. About 30 minutes.
- Add chopped bacon, butternut squash and stock.
- Cook 30 minutes or until squash is tender.
- Add sage and salt and pepper to taste.
- Using an immersion blender, blend soup until smooth.
- Add cream, sour cream and cheese and heat through, stirring to melt cheese.
- Serve with toasted bread croutons, or crostini.
BUTTERNUT SQUASH SOUP WITH APPLE & SMOKED CHEDDAR
Make and share this Butternut Squash Soup With Apple & Smoked Cheddar recipe from Food.com.
Provided by Vino Girl
Categories Cheese
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, heat the olive oil.
- Add the onion and cook over moderately high heat, stirring occasionally, until golden, about 8 minutes.
- Add the apple cider and cook until syrupy, about 3 minutes.
- Add the butternut squash and chicken stock and bring to a boil.
- Cover and simmer until the squash is very tender, about 40 minutes.
- In a blender, puree the soup in batches.
- Return the soup to the saucepan and stir in the cream. Season with salt and pepper and keep warm.
- Heat a medium skillet.
- Add the butter and diced apple and cook over high heat until the apple is tender and golden around the edges, about 2 minutes.
- Remove the skillet from the heat. Season lightly with salt and pepper.
- Ladle the soup into bowls; garnish with the smoked cheddar, sautéed apples and chives; serve.
- For Vegetarian do not use Chicken broth or stock. Use Vegetable broth.
Nutrition Facts : Calories 467.4, Fat 30.1, SaturatedFat 14.3, Cholesterol 74, Sodium 465.9, Carbohydrate 41.3, Fiber 5.2, Sugar 13.5, Protein 12.2
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
More about "apple cheddar squash soup recipes"
BUTTERNUT SQUASH SOUP WITH APPLE AND SMOKED CHEDDAR
From foodandwine.com
4/5 Total Time 1 hr 25 minsServings 4
- In a large saucepan, heat the olive oil. Add the onion and cook over moderately high heat, stirring occasionally, until golden, about 8 minutes. Add the apple cider and cook until syrupy, about 3 minutes. Add the butternut squash and chicken stock and bring to a boil. Cover and simmer until the squash is very tender, about 40 minutes.
- In a blender, puree the soup in batches. Return the soup to the saucepan and stir in the cream. Season with salt and pepper and keep warm.
- Heat a medium skillet. Add the butter and diced apple and cook over high heat until the apple is tender and golden around the edges, about 2 minutes. Remove the skillet from the heat. Season lightly with salt and pepper.
- Ladle the soup into warmed bowls; garnish with the smoked cheddar, sautéed apples and chives; serve.
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