SQUASH AND APPLE SOUP
Provided by Food Network
Yield 10-12 servings
Number Of Ingredients 11
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.;
APPLE SQUASH SOUP
I add a little ginger and sage to this creamy butternut squash apple soup. My family loves it when autumn rolls around. -Crystal Ralph-Haughn, Bartlesville, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, heat butter over medium-high heat. Add onion and sage; cook and stir 2-4 minutes or until tender. Add broth, apples and water; bring to a boil. Reduce heat; simmer, covered, 12 minutes., Add squash, ginger and salt; return to a boil. Reduce heat; simmer, uncovered, 10 minutes to allow flavors to blend. Remove from heat; cool slightly., Process in batches in a blender until smooth; return to pan. Add milk; heat through, stirring occasionally (do not allow to boil). Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Nutrition Facts : Calories 119 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 641mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
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
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
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.
BLUE HUBBARD SQUASH SOUP
This vegan and gluten-free Blue Hubbard squash soup is absolutely amazing. It's flavorful, smooth, and creamy, and kind of addictive. You won't regret making it! Garnish with a drizzle of coconut milk if you like.
Provided by Krystelle
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 1h30m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Cut the squash in half. Remove the seeds and place the squash cut side-down on a baking sheet.
- Roast in the preheated oven until you can pierce a fork through the flesh of the squash, about 40 minutes. Do not overcook it so it becomes mushy. Set aside.
- Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 3 minutes. Add garlic, ginger, salt, cinnamon, nutmeg, black pepper, and red pepper flakes. Cook and stir for 2 minutes more.
- Peel off the skin from the squash or use a spoon to scoop out the flesh. Add squash to the pot, cover with vegetable broth, and bring to a boil. Reduce heat to low, cover, and cook, about 15 minutes.
- Turn off heat and remove the lid. Stir in coconut milk and lemon juice and allow to cool slightly, 3 to 5 minutes. Transfer to a blender in batches, or use an immersion blender, to blend the soup until it is silky smooth.
Nutrition Facts : Calories 301 calories, Carbohydrate 33.7 g, Fat 19.2 g, Fiber 6.4 g, Protein 5.1 g, SaturatedFat 13.1 g, Sodium 639.7 mg, Sugar 9.3 g
HUBBARD SQUASH AND APPLE SOUP
Almost called this Squashalsauce it's such a great accompaniment to pork chops. This was easy and could also be done with a butternut squash or pumpkin. The curry is up to you. 3/4 of the family felt it improved it, but unfortunately didn't know my husband didn't like the stuff. I prepared my hubbard squash a week earlier (baked it whole with a lid cut out on the top for 2 hours) and froze it in baggies, but you can also use canned pumpkin.
Provided by runswithfork
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Slowly cook onions in butter, add the apples and cook until soft.
- Add squash and allow to sweat if necessary.
- Add broth to cover veggies and the sprig of rosemary.
- Simmer for 10 minutes.
- Remove rosemary.
- Wisk the four and milk together and add to the pot and stir until the soup bubbles again for a minute.
- When all is soft and cooked through use your stick blender or regular blender to puree the soup smooth.
- Add curry to taste and serve.
Nutrition Facts : Calories 177.5, Fat 10.5, SaturatedFat 6.2, Cholesterol 27.2, Sodium 466.1, Carbohydrate 16.6, Fiber 1.2, Sugar 4.8, Protein 5.8
ROASTED WINTER SQUASH AND APPLE SOUP
This Roasted Winter Squash and Apple Soup is the an amazing fall dish, with both savory and sweet tastes mixing together for the perfect flavor profile. This recipe has been adapted from Dr. Andrew Weil's book "The Healthy Kitchen" (Knopf, 2005).
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a large roasting pan, toss squash, onions, garlic, and apples with oil to coat. Season well with salt and chile powder. Roast, stirring every 10 minutes, until vegetables are fork-tender and lightly browned, about 40 minutes.
- Transfer half the vegetables and 2 cups stock to a food processor; puree until smooth. Repeat with remaining vegetables and broth. Return pureed mixture to pot, thinning soup with stock, if necessary. Season with salt and chile powder; bring to a simmer over medium-low heat. Serve immediately, garnished with Cilantro Walnut Pesto, if desired.
Nutrition Facts : Calories 205 g, Fat 7 g, Fiber 5 g, Protein 3 g
ROASTED HUBBARD SQUASH SOUP WITH HAZELNUTS AND CHIVES
If you can't find Espelette pepper, use just a pinch of cayenne instead. The soup keeps for 3 days in the refrigerator or 2 months in the freezer.
Provided by alpa
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 2h10m
Yield 8
Number Of Ingredients 18
Steps:
- Position a rack in the center of the oven and preheat to 400 degrees F (200 degrees C). Line a heavy-duty rimmed baking sheet with parchment paper.
- Combine olive oil, garlic, coriander seeds, fennel seeds, and sage in a mortar; pound with a pestle until consistency is like a coarse paste. Rub spice mixture on the cut-sides of the squash halves. Place squash onto the prepared baking sheet with cut-sides down.
- Roast in the preheated oven until tender and easily pierced with a fork, about 1 hour. Remove from oven, turn cut-sides up, and cool until easily handled. Scrape insides of squash into a bowl; you should have about 5 cups.
- Melt butter in a 5-quart Dutch oven over medium heat. Add leek, carrots, and a pinch of salt. Cook, stirring occasionally, until leek is softened, 8 to 10 minutes. Add reserved squash, chicken broth, 1 teaspoon salt, and bay leaf. Increase heat to high and bring to a boil. Reduce heat to low, cover, and cook until soup's flavor has developed, about 30 minutes.
- Remove and discard bay leaf. Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Add lemon juice and season with salt and pepper. Garnish with hazelnuts, chives, and Espelette pepper.
Nutrition Facts : Calories 282 calories, Carbohydrate 37.1 g, Cholesterol 10 mg, Fat 13.5 g, Fiber 2.1 g, Protein 10.8 g, SaturatedFat 3.5 g, Sodium 399.5 mg, Sugar 2.4 g
More about "hubbard squash and apple soup recipes"
CURRIED SQUASH & APPLE SOUP | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
Servings 6-8Energy 123 CaloriesCarbohydrate 23 gCategory Dinner, Lunch
BLUE HUBBARD SQUASH AND APPLE SOUP — BENOIT …
From benoitgreenhouses.com
BAREFOOT CONTESSA | BUTTERNUT SQUASH AND APPLE SOUP
From barefootcontessa.com
EASY VEGAN RECIPES – HUBBARD SQUASH SOUP - ONE …
From onehundreddollarsamonth.com
BUTTERNUT SQUASH AND APPLE SOUP - FROM MY BOWL
From frommybowl.com
10 BEST HUBBARD SQUASH RECIPES TO MAKE TODAY - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (2)Published Sep 19, 2022Category Recipe Roundup
- Hubbard Squash Soup. This Hubbard squash soup is fall in a bowl! Velvety smooth, creamy, and sweet, you’ll want to lick the bowl clean. It has a lovely, natural hazelnut flavor that’s seriously addictive.
- Easy Hubbard Squash Lasagna Roll-Ups. Are you on the hunt for a tasty vegetarian recipe? The whole family will love these easy lasagna roll-ups! They’re covered in the most creamy, cheesy sauce imaginable.
- Roasted Hubbard Squash. The next time you need a fall side dish, cook up these roasted Hubbard squash. The winter squash is drizzled with a pomegranate maple glaze.
- Hubbard Squash & Sausage Soup. This squash and sausage soup makes for the perfect weeknight dinner. Cook up a batch of this creamy, meaty, and slightly sweet soup on a cold day.
- Vegan Stuffed Hubbard Squash. Do you love stuffed vegetables? Then you’ll adore this vegan stuffed Hubbard squash! Hollowed-out squash is filled with wild rice, baby kale, and golden raisins.
BUTTERNUT SQUASH APPLE SOUP WITH SAGE PARMESAN CROUTONS
From wellplated.com
BLUE HUBBARD SQUASH AND WHITE BEAN SOUP - A FAMILY FEAST®
From afamilyfeast.com
HUBBARD SQUASH SOUP RECIPE | RECIPELAND
From recipeland.com
28 QUICK AND EASY HUBBARD SQUASH RECIPES YOU HAVE TO TRY
From whimsyandspice.com
BLUE HUBBARD SQUASH SOUP RECIPE | JCG MAGAZINE - SNAP TASTE
From snaptaste.com
SPICY BLUE HUBBARD SQUASH SOUP - SOUTHERN LIVING
From southernliving.com
EASY HUBBARD SQUASH SOUP | THE VILLAGE GROCER
From thevillagegrocer.com
You'll also love