Chai Spiced Butternut Squash Soup With Apple Cream Recipes

CHAI-SPICED BUTTERNUT SQUASH SOUP WITH APPLE CREAM

Steps:

• First, make the apple cream: combine crème fraîche, apple cider and cinnamon in a small bowl. Cover and refrigerate to allow the flavors to combine.
• For the soup, melt the butter in a large soup pot over medium-high heat.
• Add onions and cook, stirring frequently, until translucent, about 6 minutes.
• Stir in cloves, nutmeg, cinnamon, allspice, ginger and cardamom.
• Cook until fragrant, stirring constantly, about 1 minute.
• Stir in butternut squash, fennel, chicken stock and apple cider.
• Cover, reduce heat to medium and cook until the butternut squash is tender, about 15 minutes.
• Remove from heat and let cool slightly.
• Blend the soup in small batches until smooth.
• Return to the pot and stir in milk and salt.
• Bring soup to a simmer about medium heat.
• Taste and adjust seasoning, adding more spice if desired. Serve soup with a generous drizzle of apple cream and chopped parsley.

CHAI-SPICED BUTTERNUT SQUASH SOUP WITH APPLE CREAM

Steps:

• First, make the apple cream: combine the crème fraiche, apple cider and cinnamon in a small bowl.
• Cover and refrigerate to allow the flavors to combine.
• Melt the butter in a large soup pot over medium-high heat.
• Add the onions and cook, stirring frequently, until translucent, about 6 minutes. Stir in cloves, nutmeg, cinnamon, allspice, ginger and cardamom.
• Cook until fragrant, stirring constantly, about 1 minute. Stir in butternut squash, fennel, chicken stock and apple cider.
• Cover, reduce heat to medium and cook until the butternut squash is tender, about 15 minutes. Take from heat and let cool.
• Blend the soup in small batches until a smooth puree is obtained. Return to pot and stir in milk and salt.
• Bring soup to a simmer. Taste and adjust seasoning, adding more spice if desired. Serve soup with a generous drizzle of apple cream.

ROASTED BUTTERNUT SQUASH SOUP WITH APPLES AND BACON

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Place squash in a large bowl and drizzle with olive oil; mix to coat; sprinkle with salt and pepper. Spread squash into a single layer on a baking pan. Roast the squash in the preheated oven, turning once, until fork-tender and caramelized; 30 to 40 minutes.
• Place the bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a paper towel-lined plate, reserving the drippings in the pan.
• Place the onion, celery, carrot, bay leaf, curry powder, thyme, and salt and pepper in the Dutch oven; cook in reserved bacon drippings until the carrots and celery are soft. Mix in the apples and cooked squash and cook another 5 minutes. Stir the garlic into the mixture and cook another 1 minute. Pour the apple cider over the mixture; reduce heat to medium-low and bring to a simmer; allow to reduce to about half its original volume. Stir in the chicken stock; simmer over medium-low heat for about 20 minutes.
• Puree the soup in small batches in a blender, or use an immersion blender. If using a blender, don't fill the blender more than half-way. Always remove the center lid piece of a stand blender when blending hot liquids so the steam can escape. Cover the hole with a dish towel while blending. Stir the nutmeg into the soup. Garnish each bowl with 1 tablespoon of sour cream and some of the bacon pieces to serve.

APPLE BUTTERNUT SOUP

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).

SPICED BUTTERNUT SQUASH AND APPLE SOUP

Steps:

• Heat olive oil in a medium saucepan over medium heat. Add onion and garlic and cook until tender, 6 to 8 minutes. Add ginger, turmeric, cinnamon, cardamom, and cloves and cook until fragrant, about 1 minute. Add carrots, apple, squash, and 3 cups water. Bring to a boil; cover partially and reduce to a simmer. Season with salt and pepper.
• Cook until vegetables are tender, about 20 minutes. Let cool slightly.
• Working in batches, puree until smooth in a blender. Adjust seasoning, if necessary.

APPLE-BUTTERNUT SQUASH SOUP

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.

SPICED APPLE-BUTTERNUT SQUASH SOUP RECIPE

Steps:

• Melt butter in large saucepan on medium heat. Add onions; cook 4 min. or until crisp-tender, stirring occasionally. Stir in nutmeg; cook 1 min. Add squash, apples and broth; stir. Bring to boil; cover. Simmer on medium-low heat 50 min. or until squash and apples are tender, stirring occasionally.
• Cool soup slightly. Add, in batches, to food processor or blender; cover. Process until smooth; return to saucepan. Cook on medium-low heat until heated through, stirring occasionally.
• Ladle soup into 8 serving bowls. Add 1 Tbsp. cream cheese spread to each bowl; stir gently to swirl.