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
APPLE SQUASH SOUP
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
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
Provided by Food Network
Yield 10-12 servings
Number Of Ingredients 11
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.;
LOW FAT APPLE AND SQUASH SOUP
I have made this recipe several times with good results. It is from Bonnie Stern's "Simply HeartSmart Cooking".
Provided by Heather in Barrie
Categories Vegetable
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large saucepan. Add leeks and cook gently until tender and fragrant.
- Add apple, squash and potato. Combine well. Add stock and seasonings. Bring to a boil. Reduce heat, cover and simmer gently for 30 minutes or until squash is very tender.
- Puree soup. If too thick, add more stock or water. Taste and adjust seasoning if necessary. Sprinkle each serving with grated cheese.
Nutrition Facts : Calories 216.1, Fat 4.5, SaturatedFat 1.3, Cholesterol 7.1, Sodium 310.6, Carbohydrate 37.3, Fiber 5, Sugar 9.8, Protein 9.5
LOW FAT BUTTERNUT SQUASH SOUP
Make and share this Low Fat Butternut Squash Soup recipe from Food.com.
Provided by KitchenWitch77
Categories Vegetable
Time 40m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Cut squash into quarters and seed; place in a plastic bag and microwave on HIGH for approximately 5 minutes.
- Remove from bag, peel and chop.
- Place squash, onion, broth, and spices in saucepan and bring to a boil over medium-high heat.
- Reduce heat and simmer for 25 minutes or until squash is fully cooked.
- Remove from heat and puree with a stick blender until smooth.
- Reduce heat on stove to low and slowly stir in plain yoghurt.
- Add more spices if needed.
- Reheat and serve.
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
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
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