Butternut Apple Soup Recipes

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BUTTERNUT SQUASH AND APPLE SOUP

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



Butternut Squash and Apple Soup image

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

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

APPLE BUTTERNUT SOUP

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



Apple Butternut Soup image

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

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

APPLE-BUTTERNUT SQUASH SOUP

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



Apple-Butternut Squash Soup image

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.

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)

BUTTERNUT AND APPLE HARVEST SOUP

My friend Diana generously shared her wonderful Fall themed soup recipe. The medley of Autumn vegetables combine to make a wonderfully warm and comforting soup. Pair this with crusty bread and a salad, and dinner is served!

Provided by cynjne

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

Time 1h5m

Yield 4

Number Of Ingredients 13



Butternut and Apple Harvest Soup image

Steps:

  • Melt butter in a large pot over medium heat. Stir in leeks and onions, and cook until the onion softens and turns translucent, about 5 minutes. Add potato, squash, carrots, apple, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the vegetables are soft, about 20 minutes.
  • Carefully puree the soup in batches in a blender, or use a stick blender to puree the soup right in the pot. Once the soup has been pureed, return it to the pot and stir in wine and cream. Season with nutmeg, salt, and pepper; simmer gently for 5 minutes. Ladle into bowls and garnish with chopped chives.

Nutrition Facts : Calories 267.9 calories, Carbohydrate 47.5 g, Cholesterol 16 mg, Fat 6.9 g, Fiber 7.2 g, Protein 5.2 g, SaturatedFat 4 g, Sodium 810.1 mg, Sugar 12.7 g

2 tablespoons butter
2 large leeks (white and pale green parts only), chopped
1 large onion, chopped
1 large potato, peeled and cubed
2 cups cubed butternut squash
1 cup diced carrots
1 Granny Smith apple, peeled, cored, and sliced 1/4-inch thick
1 quart chicken stock
¼ cup dry white wine
½ cup light cream
¼ teaspoon ground nutmeg
salt and pepper to taste
2 tablespoons chopped chives

BUTTERNUT APPLE SOUP

After going with my wife and young daughter to pick some apples, I decided to experiment with our bounty of crisp New York apples. This was a hit with my little girl, my wife, and her parents! I served this as a soup course preceding roasted pork with sauerkraut, and it was great. I'll make again with some good bread as a soup meal.

Provided by David!

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

Time 35m

Yield 8

Number Of Ingredients 13



Butternut Apple Soup image

Steps:

  • Heat olive oil in a heavy skillet over medium heat. Cook shallot in hot oil until softened; add apples and saute until hot, about 1 minute. Transfer apple mixture to a stockpot.
  • Pour chicken broth and water into the stockpot; add nutmeg, allspice, cinnamon, and pepper. Bring the mixture to a boil, reduce heat to medium-low, and simmer until the apples are tender, about 15 minutes.
  • Stir butternut squash into the liquid. Bring mixture to a gentle boil while stirring occasionally. Stir half-and-half, butter, and tarragon into the liquid; cook, stirring continually, until the butter melts and the liquid is about to boil, about 5 minutes.

Nutrition Facts : Calories 142.7 calories, Carbohydrate 12.7 g, Cholesterol 15.7 mg, Fat 10.1 g, Fiber 2.6 g, Protein 2 g, SaturatedFat 3.7 g, Sodium 661.5 mg, Sugar 6.2 g

3 tablespoons olive oil
1 shallot, minced
2 small apples - peeled, cored, and diced
4 cups chicken broth
2 cups water
½ teaspoon freshly grated nutmeg
½ teaspoon ground allspice
½ teaspoon ground cinnamon
¼ teaspoon coarsely ground black pepper
1 (12 ounce) box frozen butternut squash
½ cup half-and-half
2 tablespoons butter
½ teaspoon dried tarragon

ROASTED ACORN, BUTTERNUT, AND APPLE SOUP

This is fabulous soup for the fall season.

Provided by JONATHAND1018

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

Time 1h30m

Yield 12

Number Of Ingredients 12



Roasted Acorn, Butternut, and Apple Soup image

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.

Nutrition Facts : Calories 278.5 calories, Carbohydrate 50.7 g, Cholesterol 20.3 mg, Fat 9.3 g, Fiber 4.6 g, Protein 2.6 g, SaturatedFat 5.1 g, Sodium 375.6 mg, Sugar 32 g

½ cup butter, softened
½ cup brown sugar
½ cup honey
1 butternut squash, halved lengthwise and seeded
2 acorn squashes, halved and seeded
3 Granny Smith apples, peeled and cored
1 tablespoon olive oil, or to taste
1 large white onion, diced
1 tablespoon thyme
8 cups vegetable stock
2 cups apple cider
1 cup water

BUTTERNUT SQUASH AND APPLE SOUP

Provided by Ina Garten

Time 1h

Yield 3 1/2 quarts

Number Of Ingredients 10



Butternut Squash and Apple Soup image

Steps:

  • Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.
  • Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.
  • Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.
  • Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.

2 tablespoons unsalted butter
2 tablespoons good olive oil
4 cups chopped yellow onions (3 large)
2 tablespoons mild curry powder
5 pounds butternut squash (2 large)
1 1/2 pounds sweet apples, such as McIntosh (4 apples)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups water
2 cups good apple cider or juice

5-INGREDIENT APPLE-BUTTERNUT SQUASH SOUP

Although it has very few ingredients, this soup is intensely flavorful because the squash is browned before it's simmered. Simmering it in coconut milk instead of stock makes it extra rich and creamy. Don't skimp on the drizzle of olive oil at the end; it's there not only for presentation, but also to balance the flavor.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 5



5-Ingredient Apple-Butternut Squash Soup image

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.

2 tablespoons olive oil, plus more for serving
One 2- to 3-pound butternut squash, peeled, seeded and cut into 1-inch chunks
Kosher salt
6 cups coconut milk
2 Granny Smith apples, peeled and chopped, plus apple slices, for serving

BUTTERNUT SQUASH AND APPLE SOUP

Provided by Ina Garten

Categories     appetizer

Time 1h

Yield 3 1/2 quarts

Number Of Ingredients 10



Butternut Squash and Apple Soup image

Steps:

  • Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.
  • Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.
  • Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.
  • Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.

2 tablespoons unsalted butter
2 tablespoons good olive oil
4 cups chopped yellow onions (3 large)
2 tablespoons mild curry powder
5 pounds butternut squash (2 large)
1 1/2 pounds sweet apples, such as McIntosh (4 apples)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups water
2 cups good apple cider or juice

ROASTED BUTTERNUT SQUASH, GARLIC, AND APPLE SOUP

Butternut squash, sweet potato, carrot, and garlic roasted in large pieces and then added to onion, celery, apple, and vegetable broth. Immersion blender does the trick for thickening without adding fat. Use curry powder in place of cayenne if you prefer more savory flavors than spicy. Apple juice can also be used in place of cider, and chicken broth in place of vegetable.

Provided by Nancy A.

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

Time 1h40m

Yield 8

Number Of Ingredients 15



Roasted Butternut Squash, Garlic, and Apple Soup image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Arrange butternut squash halves, carrot chunks, sweet potato chunks, and whole garlic head onto the prepared baking sheet. Drizzle 1 1/2 tablespoons olive oil over the vegetables; season with rosemary, salt, and black pepper.
  • Roast in preheated oven for 20 minutes, turn the carrot and sweet potato chunks, and continue roasting until everything is tender, 20 to 30 minutes more. Set aside to cool.
  • Use a spoon to remove flesh of squash from skin. Cut carrot and sweet potato into small pieces. Squeeze roasted garlic from skin.
  • Heat 1 tablespoon olive oil in a large pot over medium heat; add celery and onion. Season the celery mixture with nutmeg and cayenne pepper; saute until the celery and onion are tender, about 8 minutes. Add apple and continue to cook and stir until apples begin to get hot, about 2 minutes more.
  • Pour vegetable broth and apple cider into the pot; bring just to a boil, reduce heat to medium-low, and cook at a simmer for 30 minutes.
  • Stir squash, carrot, sweet potato, and garlic to the pot. Blend soup with an immersion blender until smooth.

Nutrition Facts : Calories 219.8 calories, Carbohydrate 44.5 g, Fat 4.9 g, Fiber 8.7 g, Protein 3.8 g, SaturatedFat 0.7 g, Sodium 277.7 mg, Sugar 15.8 g

1 butternut squash, halved lengthwise and seeded
1 large carrot, cut into large chunks
1 sweet potato, cut into large chunks
1 head garlic
1 ½ tablespoons olive oil
½ teaspoon dried rosemary
salt and ground black pepper to taste
1 tablespoon olive oil
2 stalks celery, chopped
1 onion, chopped
½ teaspoon nutmeg
½ teaspoon cayenne pepper
2 Granny Smith apples - peeled, cored, and sliced
4 cups vegetable broth
1 cup apple cider

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