Apple Butternut Squash Soup Recipe

Listing Results Apple Butternut Squash Soup Recipe

WebAdd broth, water and finely chopped apples and bring to a boil. Reduce heat and cover and simmer for 10 minutes. Add mashed …

Rating: 5/5(4)
Total Time: 40 minsCategory: SoupCalories: 147 per serving1. In a large saucepan, saute onion and sage in butter until tender (about 3 minutes)). Add broth, water and finely chopped apples and bring to a boil. Reduce heat and cover and simmer for 10 minutes.
2. Add mashed squash, ginger and salt. Return to a boil. Reduce heat and simmer uncovered for 10 minutes. Cool slightly.
3. With an immersion blender, puree mixture until smooth OR use a blender, processing soup in batches, returning to pan. Add milk and heat through.

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Web1 tablespoon butter 1 garlic clove, minced 6 cups cubed peeled butternut squash 1 can (14-1/2 ounces) reduced …

Rating: 5/5(4)
Total Time: 1 hr 15 minsCategory: LunchCalories: 172 per serving1. In a large saucepan coated with cooking spray, cook and stir onion in butter over medium heat until tender.
2. Add garlic; cook 1 minute longer. Add the squash, broth, apple, water, thyme and salt.
3. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until squash is tender.
4. Cool slightly. , In a blender, process soup in batches until smooth.

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WebStir apples, thyme, and sage into the squash mixture; pour in chicken stock and cider. Bring mixture to a simmer, reduce heat to …

Rating: 5/5(16)
Total Time: 1 hr 10 minsServings: 6Calories: 220 per serving1. Melt butter in a large pot over medium-high heat. Saute butternut squash, leeks, carrots, and celery in hot butter until vegetables are softened, 10 to 12 minutes.
2. Stir apples, thyme, and sage into the squash mixture; pour in chicken stock and cider. Bring mixture to a simmer, reduce heat to low, cover pot with a lid, and cook until vegetables and apples are tender, about 30 minutes. Remove soup from heat and cool slightly, about 10 minutes.
3. 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. Return mixture to pot and season with salt to taste. Garnish individual servings with crumbled bacon.

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WebUsing the display panel select the SAUTE function. When oil gets hot, add onion to the pot and saute until soft, 2-3 minutes. Add …

Rating: 5/5(27)
Servings: 6Cuisine: ModernCategory: Soup

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WebAdd butternut squash and apple; cook 5 minutes. Stir in pumpkin pie spice, ginger, curry powder, and salt; cook 1 minute, until aromatic. Add pumpkin puree and broth; stir well to combine. Bring the …

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WebLow carb butternut squash soup Ingredients – Butternut squash: Peel, remove seeds and chop into cubes. – Butter: I like to use salted butter – Onion: Chop …

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WebIngredients. 1 large butternut squash or acorn squash. 1 large apple (or two, whatever kind you like) 6-8 cups broth or stock (veggie or meat) 1/2 c. coconut milk (I like to make my own) sea salt, to taste. …

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WebButternut Squash 1-½ cup, mashed Olive Oil 2 tablespoon Olive Oil 2 teaspoon Garlic 2 clove Vegetable Broth, Bouillon Or Consomme 4 cup Heavy Cream ⅓ cup Salt 0.5 …

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WebSTEP 1: Preheat the oven to 400°F and quarter the medium butternut squash, remove all guts and seeds. No need to have the butternut squash peeled. …

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Web1 butternut squash peeled, seeded, cubed 4 cups broth 12 oz frozen cauliflower thawed & cooked until soft ½ cup sour cream ¼ cup heavy cream 1 teaspoon salt US Customary - Metric Instructions Instant …

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WebCook, stirring occasionally, until the butternut squash starts to soften and caramelize, about 10-15 minutes. Add the garlic and shallot and toss to combine Cook …

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Web1 large butternut squash peeled and cubed 2 red bell peppers 2 carrots 1 can of reduced fat coconut milk 6 cups vegetable broth 1 teaspoon salt 1 teaspoon …

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WebDirections. In a large soup pot, over medium heat, melt butter and saute' onion, stirring occasionally, until tender, 4 to 6 minutes. Add the squash and broth, bring to a boil and …

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WebStart off by preheating the oven to 350 degrees . Now, get the walnuts and pecans out and chop them into small pieces. Grab a small bowl, and combine the …

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WebOnce hot, add the celery, butternut squash, cauliflower, garlic, onion powder, thyme, rosemary, salt and pepper and fry on a medium heat for 3 - 4 minutes. …

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WebSparkPeople closed in August 2021 so you can no longer save or track recipes. You can still search and find our health recipes here.

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WebTop butternut squash apple soup recipes and other great tasting recipes with a healthy slant from SparkRecipes.com. Low Fat; Low Carb; Sugar Free; Time to Make < 15 …

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Frequently Asked Questions

How to make the best butternut squash soup recipe?

Stovetop Butternut Squash Soup Instructions:

  • Combine your ingredients (minus the coconut milk) in a large stockpot. For extra flavor, I recommend sautéing the onion and garlic beforehand in a tablespoon of olive oil. ...
  • Cook until tender. Cook the soup until it reaches a simmer. ...
  • Blend. Either use an immersion blender to puree the soup until smooth. ...
  • Taste and season. ...

How do you make butternut squash soup from scratch?

How do you make butternut squash soup from scratch? Place a large pot on the stove and add the olive oil and diced onion. Turn on medium heat and cook for 4-5 minutes until soft and translucent. Add in your minced garlic and cook for 2 minutes. While that is cooking peel, de-seed, and dice the butternut squash and dice the apple.

How to make butternut squash in the slow cooker?

Step-by-step instructions

  • Step One. – Add the butternut squash, sweet potatoes, onion, garlic, and seasonings to the slow cooker.
  • Step Two. – Pour over the vegetable broth.
  • Step Three. – Stir the ingredients together.
  • Step Four. – Cover and cook on low for 5-6 hours or high for 4 hours without opening the lid during the cooking time.
  • Step Five. ...

How do you make squash soup?

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 medium butternut squash (3 pounds), peeled and cubed
  • 4 cups vegetable broth
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup heavy whipping cream
  • Optional: Additional heavy whipping cream and crispy sage leaves

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