Butternut Squash Soup With Apples And Potatoes Recipes

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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

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 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

BUTTERNUT SQUASH SOUP WITH APPLES AND POTATOES

This recipe was adapted from a book of soup recipes. Even my friends who don't like squash eat this.

Provided by Sandyg61

Categories     Vegetable

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 10



Butternut Squash Soup With Apples and Potatoes image

Steps:

  • Note: I used 1½ pounds of frozen cut up butternut squash. If you use frozen, just roast with the other vegetables for 45 minutes, stirring halfway through.
  • Preheat oven to 400 degrees.
  • Cut squash in half, scoop out and discard the seeds, and brush the exposed flesh with half the olive oil.
  • Peel and chop the onions into large chunks. Chop the carrots in half. Peel the garlic cloves.
  • Toss the carrots, onions, and garlic with the rest of the oil.
  • Place the carrots, garlic, and onions on a foil-lined baking sheet along with the squash, cut side down.
  • Roast the vegetables for 45 minutes. Remove everything but the squash. Roast the squash for another 15 minutes.
  • Peel the apples and cut them into large chunks. Peel and cut the potatoes into medium-sized chunks.
  • Place them in the soup pot along with the broth and thyme.
  • Add the scooped out flesh of the squash and the roasted vegetables and garlic. Bring to a boil, then reduce heat and simmer for 30 minutes.
  • Remove from the heat and allow to cool slightly. Remove the thyme stems.
  • Using a blender or food processor, puree the soup. Return it to the pot and reheat gently.
  • Salt and pepper to taste.

Nutrition Facts : Calories 285.4, Fat 8.6, SaturatedFat 1.4, Sodium 103.8, Carbohydrate 49.8, Fiber 7.6, Sugar 15.7, Protein 8.4

1 1/2 lbs butternut squash
2 tablespoons olive oil
10 baby carrots
1 medium onion
3/4 lb apple (any variety)
1/2 lb potato
2 -3 garlic cloves
1 sprig thyme
4 cups reduced-sodium chicken broth
salt and pepper

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

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



Squash and Apple Soup image

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

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

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

HOLIDAY APPLE BUTTERNUT SQUASH SOUP

Swanson® Chicken Broth with butternut squash, sweet potato, carrots and apple stewed into a flavor-forward soup giving that wonderful feeling of fall and the holidays.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 50m

Yield 8

Number Of Ingredients 13



Holiday Apple Butternut Squash Soup image

Steps:

  • Combine Swanson® Chicken Broth, squash, carrots, apple, and butter in stock pot. Bring to a boil over medium-high heat; reduce heat to low and simmer until vegetables and apple are soft, about 20 minutes. Remove from heat. Puree mixture using an immersion blender or potato masher.
  • Stir in white wine, cream, brown sugar, and five-spice powder. Place pot over low heat and simmer until heated through, stirring constantly, about 10 minutes.
  • Garnish with bacon and scallions.

Nutrition Facts : Calories 227.4 calories, Carbohydrate 27.6 g, Cholesterol 35.4 mg, Fat 11.1 g, Fiber 4 g, Protein 4.5 g, SaturatedFat 6.1 g, Sodium 448.5 mg, Sugar 10 g

2 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
2 pounds butternut squash - peeled, seeded and cut into 1-inch cubes
2 carrots, diced
1 sweet potato, peeled and cubed
1 Gala apple - peeled, cored, and diced
2 tablespoons butter
2 tablespoons brown sugar
½ cup dry white wine (such as Chardonnay)
½ cup cream
¼ teaspoon Chinese five-spice powder
salt and pepper to taste
¼ cup cooked and crumbled bacon
¼ cup chopped green onions

BEST BUTTERNUT SQUASH SOUP EVER

Slightly sweet, this is one of the best soups I've had in a while.

Provided by Chester

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

Time 25m

Yield 4

Number Of Ingredients 10



Best Butternut Squash Soup Ever image

Steps:

  • Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper; remove from heat.
  • Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot.

Nutrition Facts : Calories 140.1 calories, Carbohydrate 23.9 g, Cholesterol 12.3 mg, Fat 5.2 g, Fiber 6.1 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 866.1 mg, Sugar 1.8 g

1 ½ tablespoons butter
½ onion, sliced
2 cloves garlic
2 sprigs fresh thyme
½ butternut squash - peeled, seeded, and cut into 1-inch cubes
4 cups chicken stock
½ cube chicken bouillon
1 pinch ground cumin
1 pinch ground allspice
salt and ground black pepper to taste

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