Harvest Squash Soup Recipes

HARVEST SQUASH SOUP

Harvest Squash Soup image

This soup is perfect for a group after an autumn outing. The combination of squash, applesauce and spices gives it an appealing flavor.

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 14

Ingredients

1-1/2 cups chopped onions
1 tablespoon vegetable oil
4 cups mashed cooked butternut squash
3 cups chicken broth
2 cups unsweetened applesauce
1-1/2 cups milk
1 bay leaf
1 tablespoon sugar
1 tablespoon lime juice
1 teaspoon curry powder
1/2 teaspoon salt, optional
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper

Steps:

In a Dutch oven, saute onions in oil until tender. Add the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Discard bay leaf before serving.

Nutrition Facts : Calories 113 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 60mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

COPYCAT PANERA HARVEST SOUP INSTANT POT RECIPE

Copycat Panera Harvest Soup Instant Pot Recipe image

The comfort and taste of Panera Autumn Squash soup can be made quickly in the Instant Pot!

Number Of Ingredients 15

Ingredients

1 cup pumpkin purée
16 oz frozen butternut squash
1/2 cup frozen carrots
1/4 cup diced Onions
4 ounces Neufchatel cheese
1/2 cup apple juice
1 1/2 cups vegetable broth
1 cup heavy cream + 1 teaspoon sugar
1 tbsp brown sugar
1 teaspoon Ginger
1 tbsp Honey
1 tbsp Lemon juice
1 Tablespoon Curry powder
1 teaspoon corn starch
1 Tablespoon butter

Steps:

Combine all ingredients except corn starch and butter in Instant Pot.
Cook at manual high pressure for 10 minutes.
Do five minutes of natural pressure release and then quick pressure release the rest.
Using an immersion blender, blend up the soup until smooth - alternatively, you can place in a regular blender (carefully) and blend as well.
After smooth, turn Instant Pot to saute. Once it starts to bubble, add butter and corn starch and quickly whisk to combine until thickened.
Serve with pumpkin seeds.

BUTTERNUT AND APPLE HARVEST SOUP

Butternut and Apple Harvest Soup image

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

Ingredients

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

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

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