Squash Apple And Onion Soup Revised Recipes

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SQUASH APPLE SOUP



Squash Apple Soup image

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

3 celery ribs, chopped
1 large apple, peeled and chopped
1 small onion, chopped
1 tablespoon olive oil
1 tablespoon butter
1 garlic clove, minced
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
2 cans (14-1/2 ounces each) chicken broth, divided
2 packages (12 ounces each) frozen cooked winter squash, thawed
Salad croutons and grated Parmesan cheese, optional

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

APPLE SQUASH SOUP



Apple Squash Soup image

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

2 tablespoons butter
1 large onion, chopped
1/2 teaspoon rubbed sage
1 can (14-1/2 ounces) chicken or vegetable broth
2 medium tart apples, peeled and finely chopped
3/4 cup water
1 package (12 ounces) frozen cooked winter squash, thawed
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup fat-free milk

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



Squash And Apple Soup image

Provided by Food Network

Yield 10-12 servings

Number Of Ingredients 11

1 medium onion, chopped
1/4 cup STAR Extra Virgin Olive Oil
6 cups diced acorn or butternut squash, about 2 1/2 lb.
2 small Granny Smith apples, peeled, cored and diced
1 tsp. dried thyme leaves
1/8 tsp. ground red pepper, or more to taste
4 cups chicken broth
1 cup half and half
Salt and pepper
3/4 cup whipping cream, whipped
Sliced green onion

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.;

SQUASH AND APPLE SOUP



Squash and Apple Soup image

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

2 teaspoons butter
1 onion, chopped
1 pound butternut squash, peeled and chopped
2 apples, peeled and chopped
1 small potato, peeled and chopped
1 teaspoon grated fresh ginger root
1 pinch white pepper
4 cups water
¼ cup apple cider
1 teaspoon packed brown sugar
½ cup plain yogurt
1 tablespoon finely chopped toasted pecans

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, APPLE AND ONION SOUP (REVISED)



Squash, Apple and Onion Soup (Revised) image

This is a lovely thick and healthy soup. A good way to add fruit and vegetables to your diet. Add garlic if wanted. I used to fry the onion, and garlic when I used it, in a little olive oil before adding the other ingredients, but I found it makes no real difference to the flavour. Serve with crusty bread and butter or cream cheese.

Provided by samcp4

Categories     Apple

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 butternut squash, peeled and cubed
1 courgette, peeled and cubed
1 apple, peeled and cubed
1 small onion, chopped
2 teaspoons fresh basil, finely chopped
750 ml vegetable stock
salt, to taste
pepper, to taste

Steps:

  • Place all of the ingredients into a large saucepan.
  • Bring to the boil then reduce the heat to a simmer and cover.
  • Simmer for 20 to 30 minutes, or until all the vegetables are completely soft.
  • Place the soup into a food processor and blend until smooth.
  • Return the soup to the saucepan and heat through gently adding salt and pepper to taste, and water if it is too thick.

Nutrition Facts : Calories 97.1, Fat 0.3, SaturatedFat 0.1, Sodium 11.5, Carbohydrate 24.8, Fiber 4.5, Sugar 8.3, Protein 2.3

SQUASH, APPLE AND ONION PIE



Squash, Apple and Onion Pie image

Make and share this Squash, Apple and Onion Pie recipe from Food.com.

Provided by Lambkyns

Categories     Apple

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 10

4 tablespoons margarine
2 large onions, thinnly sliced
2 cloves garlic, minced
1 tablespoon Dijon mustard
1 tablespoon dried thyme
1/2 teaspoon salt
1/4 cup heavy cream
1 9 inch partially baked pie crust
2 large tart apples, peeled,cored and sliced into 1/8 inch thick slices
3/4 lb squash, peeled and sliced into 1/8 inch thick slices (1 small)

Steps:

  • Cook onions in margarine until soft but not browned (about 5 min.), then add garlic to warm and infuse flavour (about 2 min) Stir in Dijon, thyme and salt.
  • Blend in cream.
  • Spread onion mixture in the pie shell.
  • Arrange apple and squash in an overlapping, alternating pattern to cover the top of the onion filling Dot with 1 tbsp of butter.
  • Bake at 375 for 35-40 minutes or until squaah is fork tender.
  • Makes 6 servings as an entree or 8 servings as a side dish.

Nutrition Facts : Calories 325.4, Fat 21.6, SaturatedFat 6.2, Cholesterol 13.6, Sodium 474, Carbohydrate 31.7, Fiber 4.5, Sugar 10.9, Protein 3.7

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