BUTTERNUT SQUASH SOUP MADE WITH APPLE CIDER
Apple Cider Butternut Squash Soup will fill your home with the aromas of fall. The combination of apple cider and butternut squash with the addition of warming spices makes this soup the definition of fall flavours. Apple Cider Butternut Squash soup is very quick to make! It's not necessary to roast the butternut squash, simply chop the onion and peel and cut up the butternut squash and pour in the broth, apple cider and spices and allow the soup to simmer before blending it up to be smooth and creamy. Couldn't be easier!
Provided by Christy Faber
Categories Main Course
Time 1h
Number Of Ingredients 10
Steps:
- Begin by peeling and seeding the butternut squash. Roughly cut into 3-inch chunks. In a heavy bottomed soup pot or Dutch oven, melt 2 tablespoons of butter over medium heat and cook onion until translucent.
- Add butternut squash and chicken broth, apple cider, sage, cinnamon, and pumpkin pie spice. Turn the heat up to medium-high and simmer the soup until the butternut squash is very soft and pierced easily with a fork.
- Take the soup off the heat and allow it to cool enough that it's safe to blend. With a blender, blend the soup in three batches until it's totally smooth and creamy. (If you don't have a blender you can use a hand held immersion blender although I have found they don't get soups quite as smooth.)
- Return the pureed soup to the Dutch oven. Add cream and rewarm the soup over low heat. Taste the soup now and take the time to adjust the seasonings.
- Carefully add more salt and pepper to taste. Top the soup with croutons, or Cinnamon Spiced Granola and/or a drizzle of cream or goat cheese. Enjoy!
Nutrition Facts : Calories 156 kcal, ServingSize 1 serving
BUTTERNUT SQUASH AND APPLE CIDER SOUP
I asked 2 chefs and researched other recipes to come up with the 'perfect' soup. I love the sweet taste of squash and veggies combined with fall cider. Hope you enjoy it too!
Provided by Mindy
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- Heat butter in a large pot over medium heat; cook and stir onion in the melted butter until translucent, 5 to 10 minutes. Add butternut squash, potatoes, apple, carrot, and celery to onion; pour in chicken broth and enough apple cider to cover vegetables. Bring mixture to a boil and cover pot. Reduce heat and simmer, adding more apple cider as needed, until vegetables are tender, 35 to 40 minutes.
- Blend vegetable mixture with an immersion blender until smooth; stir in cream, cinnamon, and cloves. Simmer until heated through, 5 to 10 minutes. Spoon soup into serving bowls; top each with about 1 tablespoon sour cream and a pinch of nutmeg.
Nutrition Facts : Calories 344.8 calories, Carbohydrate 64.4 g, Cholesterol 24.8 mg, Fat 9.1 g, Fiber 4.9 g, Protein 4.4 g, SaturatedFat 5.4 g, Sodium 557.5 mg, Sugar 35.4 g
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
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
BUTTERNUT SQUASH SOUP WITH CIDER CREAM
Categories Soup/Stew Milk/Cream Blender Fruit Vegetable Thanksgiving Apple Leek Butternut Squash Fall Sour Cream Simmer Bon Appétit
Yield Serves 10
Number Of Ingredients 13
Steps:
- Melt butter in heavy large saucepan over medium-high heat. Add squash, leeks, carrot and celery; sauté until slightly softened, about 15 minutes. Mix in apples, thyme and sage. Add stock and 1 cup cider and bring to boil. Reduce heat to medium-low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.
- Working in batches, purée soup in blender. Return soup to pan. Boil remaining 1/2 cup cider in heavy small saucepan until reduced to 1/4 cup, about 5 minutes. Cool. Place sour cream in small bowl. Whisk in reduced cider. (Soup and cider cream can be made 1 day ahead. Cover separately and refrigerate.)
- Bring soup to simmer. Mix in whipping cream. Ladle soup into bowls. Drizzle with cider cream. Top with chives.
BUTTERNUT SQUASH AND APPLE SOUP
Provided by Ina Garten
Time 1h
Yield 3 1/2 quarts
Number Of Ingredients 10
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.
BUTTERNUT SQUASH AND APPLE SOUP
Provided by Antoinette Muto
Categories Soup/Stew Blender Fruit Vegetable Sauté Thanksgiving Vegetarian Quick & Easy Apple Butternut Squash Fall Healthy Bon Appétit Los Angeles California
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Melt butter in large pot over medium-high heat. Add onion and nutmeg; sauté until onion begins to brown, about 5 minutes. Add squash, 4 1/4 cups broth, apple, and apple juice. Bring to boil; reduce heat and simmer uncovered until squash and apple are tender, about 30 minutes. Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper.
- Bring soup to simmer, thinning with more broth if desired. Ladle soup into bowls. Garnish with sour cream and chives.
APPLE AND BUTTERNUT SQUASH SOUP
Provided by Marcia Adams
Categories soups and stews, appetizer
Time 1h10m
Yield Four to five servings
Number Of Ingredients 13
Steps:
- Heat the peanut oil in a large stockpot over medium-low heat. Add the squash, apples and onion, stir to coat with oil and saute uncovered, stirring occasionally, for 10 to 15 minutes, or until the onion is transparent.
- Stir in the mace, curry and cardamom and continue cooking until the onion begins to brown.
- Add the cider. Bring the mixture to a boil over medium-high heat and cook for three minutes. Add the stock, lower the heat to medium-low and simmer the mixture, partially covered, for another 35 minutes, or until the squash is tender.
- Transfer the mixture to a food-processor bowl and process until the soup is smooth, then return the soup to the stockpot. Reduce the soup, uncovered, over medium-low heat, to about one-fourth. Stir occasionally.
- Stir in the half-and-half, salt and pepper and bring to a simmer. Pour into warmed bowls and sprinkle the scallions over the top.
Nutrition Facts : @context http, Calories 340, UnsaturatedFat 11 grams, Carbohydrate 45 grams, Fat 16 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 527 milligrams, Sugar 21 grams
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
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
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.
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BUTTERNUT SQUASH AND APPLE CIDER SOUP | ALEXANDRA'S …
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Reviews 47Category SoupCuisine AmericanEstimated Reading Time 4 mins
- Heat a medium-size saucepan over low heat. Add the onion, garlic, and 1/2 cup water. Cook until the shallot and garlic are softened, being careful not to let them burn, 5 to 7 minutes — the water will be nearly evaporated.
- Add the squash and the chicken stock and bring to a boil. Reduce the heat, cover, and simmer until the squash is soft, about 20 minutes.
- Using an immersion blender, purée until roughly smooth. (Alternatively, carefully pour the mixture into a blender. Holding the top down with a towel, blend until smooth.) Add the cider, 1/2 cup of the sour cream, and salt. Continue blending until well combined. Taste, add more salt if necessary. (I often add another teaspoon of kosher salt.) Add more sour cream if desired (I always do.). Thin out with more stock — you may need as much as another cup of stock. Taste, adjust seasoning again as necessary. Serve immediately with good bread.
QUICK AND EASY BUTTERNUT SQUASH AND APPLE SOUP - ALL …
From all-thats-jas.com
5/5 (2)Total Time 35 minsCategory SoupCalories 170 per serving
- In a large Dutch oven or saucepan, melt the 2 tablespoons of butter over medium-high heat. Add chopped onion and cook until softened, about 5 minutes.
- Add 4 cups cubed squash and diced apple and sauté for 5 more minutes. Pour in 2 cups stock and 1/2 cup apple cider. Season it with 1/4 tsp nutmeg, 1/4 thyme, 1/2 tsp salt, and 1/2 tsp pepper. Bring to simmer, cover and cook until squash is tender, about 20 minutes.
- Using an immersion blender, puree until smooth or desired consistency. Alternatively, remove squash chunks with a slotted spoon and puree in a blender or food processor, then return the squash to the pot and stir until combined.
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