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
ROASTED ACORN, BUTTERNUT, AND APPLE SOUP
This is fabulous soup for the fall season.
Provided by JONATHAND1018
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix butter, brown sugar, and honey together in a bowl. Spoon about 1/6 of the butter mixture into the cavities of each of the butternut squash halves and the acorn squash halves. Arrange squash halves in large baking dishes.
- Roast squash in preheated oven for about 30 minutes. Arrange apples around the squash halves and continue baking until flesh is easily removable with a spoon, about 30 minutes more.
- When you add the apples to the oven, heat olive oil in a small skillet over medium-low heat; add onion and thyme. Cook onion, stirring frequently, until completely caramelized, about 30 minutes.
- Scoop roasted squash into a large pot; add apples and caramelized onion. Pour vegetable stock, apple cider, and water into the pot; bring to a boil and remove from heat.
- 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. Reheat before serving, as needed.
Nutrition Facts : Calories 278.5 calories, Carbohydrate 50.7 g, Cholesterol 20.3 mg, Fat 9.3 g, Fiber 4.6 g, Protein 2.6 g, SaturatedFat 5.1 g, Sodium 375.6 mg, Sugar 32 g
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, 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
BUTTERNUT SQUASH AND APPLE SOUP
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 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.
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
SQUASH AND APPLE SOUP
Yogurt provides a tangy contrast to the sweetness of the apples and the cider; squash puree gives the soup a creamy texture, without the fat of heavy cream.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 8
Steps:
- In a large pot (6 to 8 quarts), heat oil over medium heat. Add onion; cook, stirring frequently, until beginning to brown, 4 to 6 minutes. Stir in apples; cook, stirring occasionally, until softened, 3 to 5 minutes. Remove 1/2 cup apple mixture, and set aside for garnish.
- Stir cider, ginger, and 2 1/2 cups water into apple mixture in pot; bring to a boil. Stir in squash puree; cook until thawed, 8 to 10 minutes. Reduce heat; simmer until mixture has thickened, 15 to 20 minutes. Season with salt and pepper.
- Ladle soup into bowls. Garnish each serving with 1 tablespoon yogurt and 2 tablespoons of reserved apple mixture.
Nutrition Facts : Calories 331 g, Fat 4 g, Fiber 12 g, Protein 5 g
BUTTERNUT SQUASH AND CIDER SOUP
Provided by Molly O'Neill
Categories appetizer
Time 40m
Yield Four servings
Number Of Ingredients 10
Steps:
- Heat a medium-size saucepan over low heat. Add the shallot, garlic and water. Cook until the shallot and garlic are softened, being careful not to let them burn, about 2 minutes. Add the squash and the chicken broth and bring to a boil. Reduce the heat, cover and simmer until the squash is soft, about 20 minutes.
- Carefully pour the mixture into a blender jar. Holding the top down with a towel, blend until smooth. Add the cider, light sour cream and salt. Continue blending until well combined. Soup can be made ahead up to this point. Place in a clean saucepan over low heat until heated through. Season with additional salt if needed.
- Ladle the soup among 4 bowls. Garnish with the diced red apple and cracked black pepper. Serve immediately.
Nutrition Facts : @context http, Calories 124, UnsaturatedFat 1 gram, Carbohydrate 26 grams, Fat 2 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 354 milligrams, Sugar 11 grams
SQUASH AND CIDER SOUP
Provided by Suzanne Hamlin
Categories easy, lunch, soups and stews, appetizer
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- With a vegetable peeler, peel the squash from top to bottom. With a large, heavy knife, cut it in half lengthwise. Discard the seeds. Cut the two halves in half lengthwise, and then cut across to make large cubes. There should be about 4 cups.
- Swirl olive oil in the bottom of a large, heavy pot. Add onion and garlic, and cook slowly until soft, about 5 minutes. Add squash cubes, stock and 1 cup of cider. Cover, and cook over medium heat until the squash is very tender, about 20 minutes.
- Uncover, remove pot from heat and let rest 10 minutes. In a food processor, puree the mixture, in 2 batches if necessary. Return the mixture to the pot, and whisk in up to 1 cup of the remaining cider, thinning mixture to desired consistency. Season well with salt and pepper. Heat again until very hot, divide into 6 soup bowls and serve. (Soup can be made in advance and frozen, or refrigerated overnight and reheated before serving.)
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 2 grams, Carbohydrate 25 grams, Fat 3 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 619 milligrams, Sugar 12 grams
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