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
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-CHEDDAR-SQUASH SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Melt 4 tablespoons butter in a large pot over medium-low heat and add the onion, apples, potato and squash. Season with salt and pepper and cook until the onion is soft, about 8 minutes. Stir in the sage and flour. Add the cider and cook over high heat, stirring, until thickened. Add the broth and milk, cover and bring to a boil; reduce to a simmer and cook, stirring, until the potato is soft, 8 to 10 minutes.
- Meanwhile, heat the remaining 1 tablespoon butter in a large skillet over medium-high heat. Add the prosciutto and cook until crisp, turning occasionally, about 2 minutes. Drain on paper towels.
- Add the cheese to the soup and stir over medium-low heat until melted. Puree in a blender in batches until smooth; season with salt and pepper. Garnish with the prosciutto, more cheese and chives, if using. Serve with bread, if desired.
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, GINGER AND APPLE SOUP
This easy soup is delicious. It is wonderful proof of the theory that ingredients that come into season together are naturally complementary. Autumn, then, is the time to simmer up a pot of this golden potage. The ginger adds a lively kick to an otherwise sweet and mellow dish. You will not be dissappointed!! Serves 8 as a first course, or 4 as a main course. Prep time is the time it takes to bake the squash...
Provided by MarieRynr
Categories Apple
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 10
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.
GINGER-SCENTED APPLE SQUASH SOUP
Make and share this Ginger-Scented Apple Squash Soup recipe from Food.com.
Provided by On-the-Mark
Categories < 4 Hours
Time 1h50m
Yield 10 cups, 10 serving(s)
Number Of Ingredients 10
Steps:
- Combine leek, ginger and apple juice concentrate in a large pot. Cover and simmer for 10 minutes or until leeks are tender. Add apples, squash, 1 cup of broth and 1 tsp splenda. Cover and simmer 1 hour or until very tender.
- Puree soup using a hand-held immersion blender or in small batches in a regular blender.
- Add remaining 3 cups of broth, salt and pepper. Simmer 10 minutes or until heated through. Stir in half and half. Serve and enjoy.
Nutrition Facts : Calories 155.3, Fat 2.3, SaturatedFat 1.1, Cholesterol 4.5, Sodium 438.1, Carbohydrate 32.9, Fiber 4.5, Sugar 15.7, Protein 4.1
SQUASH AND APPLE SOUP
Was home from work with a cold today and was craving a bowl of comforting soup. But not that canned stuff. Looked in the fridge at the leftovers and this is what ended up in the pot. Served with a side of couch blanket and a good book. Maybe I like sick days after all. :)
Provided by bjd44535
Categories < 30 Mins
Time 25m
Yield 4 cups, 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Sweat the diced onion in a large pot with the olive oil.
- Add the mild curry paste, tumeric and diced gala apple. Stir to combine.
- Scrape acorn squash from skin and add to pot with pumpkin.
- Stir in chicken stock and apple juice and bring to a boil for 10 minutes.
- Reduce to simmer and puree mixture with emulsion blender until smooth and creamy.
- Taste for seasonings. Salt and Pepper? Which I used neither.
- Add can of coconut milk. Bring back to warmth and serve.
Nutrition Facts : Calories 845.5, Fat 63.1, SaturatedFat 41.9, Cholesterol 14.4, Sodium 721.5, Carbohydrate 61.7, Fiber 5.3, Sugar 23.2, Protein 19
SQUASH APPLE SOUP
Here is a great first course! Rich, creamy squash soup with a hint of apple is truly special and worthy of being on your holiday menu. -Holly Wilhelm, Sioux Falls, South Dakota
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 7 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute the celery, apple and onion in oil and butter until tender. Stir in the garlic, poultry seasoning, salt and pepper; cook 1 minute longer., In a blender, combine 1 cup broth and the vegetable mixture; cover and process until smooth. Return to the pan; add squash and remaining broth. Heat through. Serve with croutons and cheese if desired.
Nutrition Facts : Calories 97 calories, Fat 4g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 620mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
SQUASH, CIDER, AND APPLE SOUP
This is a delicious-looking soup, and it's healthy, too! It's different from many squash soups because it's made with apple cider. It's from the cookbook Soup Makes the Meal. Prep and cook times are estimated!
Provided by Kree6528
Categories Apple
Time 55m
Yield 5-6 serving(s)
Number Of Ingredients 11
Steps:
- Melt the margarine in a medium-size pot or large saucepan over moderate heat.
- Stir in the onion, cover, and sweat for 10 minutes.
- Add the squash, apples, stock, salt, and bay leaf to the pot.
- Bring to a boil, reduce the heat to moderately low, cover, and simmer the soup until the squash and apples are very soft, about 20 minutes.
- Remove from the heat.
- As the soup simmers, pour the cider into a medium-size skillet, bring to a boil, and reduce to 4 or 5 tablespoons; you don't have to be too precise about it.
- Remove from the heat.
- Remove the bay leaf from the soup, then spoon the solids into a food processor.
- Process the mixture until smooth, then stir it back into the broth.
- Add the reduced cider.
- Reheat the soup, stirring in the brown sugar and spices.
- Serve piping hot.
Nutrition Facts : Calories 207.9, Fat 6.5, SaturatedFat 1.3, Cholesterol 4.3, Sodium 390.4, Carbohydrate 35.2, Fiber 4.2, Sugar 19.5, Protein 5
BUTTERCUP SQUASH SOUP WITH GINGER
A deliciously sweet buttercup squash soup that's vegetarian, gluten free, dairy free, and low calorie. I like to serve it with Parmesan crisps, crusty bread, or cornbread.
Provided by Marcia
Categories Squash Soup
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a large pot over medium heat. Add onion, salt, and pepper to the hot oil and cook until onions are soft and translucent, about 5 minutes. Add squash, garlic, sage, rosemary, ginger, and sugar; mix to combine. Dissolve bouillon in hot water and pour into the pot. Stir to combine.
- Bring soup to a boil, reduce heat, cover, and simmer until squash is soft, 15 to 20 minutes. Remove from heat and puree using an immersion blender.
Nutrition Facts : Calories 154.1 calories, Carbohydrate 22.9 g, Fat 7.1 g, Fiber 2.1 g, Protein 3.4 g, SaturatedFat 1.1 g, Sodium 237.4 mg, Sugar 6.1 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
VEGAN BUTTERNUT SQUASH SOUP WITH GINGER, APPLE, AND COCONUT MILK
Butternut squash and ginger are a wonderful combination. Instead of cream, I use coconut milk and I also like to add a carrot and apple for natural sweetness.
Provided by kochbiene
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 57m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a large pot over low heat and cook onion and ginger until soft and translucent without browning onion, about 10 minutes. Add butternut squash and carrot; cook and stir, about 3 minutes. Add apple and cook for 2 minutes. Pour in broth, increase heat to medium, and bring to a boil. Reduce heat to low and simmer until vegetables are soft, about 20 minutes. Puree soup with an immersion blender until smooth.
- Pour coconut milk into the soup and season with salt and pepper. Add lemon juice and maple syrup; stir until heated through, 2 to 3 minutes.
Nutrition Facts : Calories 403.3 calories, Carbohydrate 47.8 g, Fat 25.2 g, Fiber 9.4 g, Protein 6.1 g, SaturatedFat 19.2 g, Sodium 523.8 mg, Sugar 14 g
SQUASH AND APPLE BAKE
This is a recipe that combines all the best flavors of fall! Great for a Thanksgiving dinner instead of candied yams.
Provided by Paula
Categories Side Dish Casseroles Squash Casserole Recipes
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, stir together brown sugar, butter, flour, salt, and mace. Arrange squash in an ungreased 9x13 inch baking dish. Top with slices of apple, then sprinkle with the sugar mixture. Cover with a lid or aluminum foil.
- Bake for 50 to 60 minutes in the preheated oven, or until squash is tender.
Nutrition Facts : Calories 185.8 calories, Carbohydrate 34.9 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.6 g, Protein 1.5 g, SaturatedFat 3.7 g, Sodium 340.6 mg, Sugar 21.4 g
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