Apple And Butternut Squash Soup Recipe

Roasted Butternut Squash Apple Soup « Clean & Delicious

WEBSep 24, 2021 · Cook for 30 minutes at 425ºF, flipping halfway through. Blend ingredients. Once the ingredients cool to room …

Rating: 4.3/5(109)
1. Preheat oven to 425.
2. Divide squash, onions and apples amongst two rimmed baking sheets. Drizzle one tablespoon of olive oil over each tray of fruit and veggies and seasons with salt and pepper. Gently toss all the ingredients together until they all have a light coating of olive oil and seasonings.
3. Roast for 30 minutes, flipping halfway through.
4. Once the ingredients cool to room temperature, put them in the blender (one tray at a time) and add two cups of chicken broth and tsp. curry powder. Blend for 30-60 seconds or until the soup is rich and creamy.

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Butternut Squash Soup Recipe – WellPlated.com

WEBMay 16, 2024 · Add 1 cup of the remaining chicken stock, then stir, adding a bit more stock as needed to reach your desired consistency (the soup …

1. Preheat your oven to 375 degrees. In a large, deep stockpot or Dutch oven, heat the olive oil over low. Add the onions and cook until very tender, about 15 to 20 minutes, stirring occasionally.
2. While the onions cook, cut and peel the squash and apples. Add them to the pot, then add 2 cups of the stock. Bring the pot to a boil, reduce the heat to low, then cover, and cook until the squash and apples are very soft, about 20 to 30 minutes depending upon how larger you cut your squash and apple pieces (smaller pieces will cook more quickly).
3. Meanwhile, prepare the croutons. Place the bread cubes on a large baking sheet. Drizzle with olive oil, sprinkle with sage and salt, then toss to coat. Spread the cubes in a single layer, then bake until lightly crisp and brown, 10 to 12 minutes, tossing once halfway through. Sprinkle with Parmesan cheese, toss to coat, then set aside until ready to serve.
4. Once the apples and squash in the soup pot are tender, puree the soup with an immersion blender or carefully transfer it to a food processor fitted with a steel blade to puree in batches. Return soup to the pot once complete. Add 1 cup of the remaining chicken stock, then stir, adding a bit more stock as needed to reach your desired consistency (the soup will thicken somewhat when stored). Leave the texture fairly thick and rich. Stir in the salt, nutmeg, black pepper, and cayenne. Taste and add a bit more salt and pepper as desired. Serve hot, topped with sage croutons.

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Quick and Easy Butternut Squash and Apple Soup All …

WEBApr 28, 2020 · Instructions. In a large Dutch oven or saucepan, melt the 2 tablespoons of butter over medium-high heat. Add chopped onion and …

1. 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.
2. 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.
3. 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.
4. Serve immediately or refrigerate for up to three days.

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Butternut Squash Apple Soup (Healthy, Low Fat)

WEBJan 2, 2022 · Add the squash, apple, onion to a large dutch oven. Add the stock. Bring to a boil, then reduce to medium heat and simmer (stirring …

1. Add all ingredients to a large pot, or dutch oven.
2. Bring to a boil and simmer for 15 to 20 minutes, or until the squash is tender.
3. Using an immersion blender, puree the soup.
4. Taste for seasoning, and adjust if necessary.

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