Creamy Butternut Squash and Apple Soup

 

Butternut Squash Soup With Apples, Cream & Sage: Flavorful Dishes

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Butternut Squash Apple Soup

Video taken from the channel: Simply Recipes


 

Apple Butternut Squash Soup RECIPE

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Apple-Butternut Squash Soup Martha Stewart

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CREAMY SQUASH APPLE SOUP

Video taken from the channel: Christine’s Natural Kitchen


 

Butternut Squash and Apple Soup

Video taken from the channel: The Empowered Vegan


 

How to Make The Best Butternut Squash Soup | The Stay At Home Chef

Video taken from the channel: The Stay At Home Chef


Instructions Preheat oven to 350’F. Place squash chunks on a baking sheet and bake for 20 minutes. In a Dutch oven melt butter.

Add onions and cook until translucent. Sprinkle in nutmeg, and salt. Add squash, vegetable broth, and apple pieces, and simmer for about 10. When hot melt 1 tablespoon butter and saute the onion for 2-3 minutes until lightly browned. Add chopped apple and saute for 1 more minute.

Add remaining butter and let it melt completely. When the butter has melted season with a little bit of salt and pepper. Add butternut squash and chicken stock. Ingredients 4 cups butternut squash, about 1 whole 1 apple Granny Smith 2 1/2 cups chicken or vegetable stock, unsalted 1/4 tsp black pepper 1 1/4 tsp salt*, divided 1/2 cup heavy cream 1 tbsp apple cider vinegar.

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 reduce heat to medium-low. Simmer, stirring occasionally, until the squash is tender when pierced with a fork. Add chopped apples. Add the squash and stock, bring to a boil and reduce the heat to medium-low.

Simmer, stirring occasionally, until the squash is tender when pierced with a fork, about 20 minutes. Add the apples, saffron and nutmeg and simmer, stirring occasionally, until the apples. In a small bowl, stir together the sour cream and heavy cream; transfer to a squeeze bottle.

Using a spatula, transfer the vegetables to a blender container and add the broth and cider; blend for 2-3 minutes until very smooth. Pour soup back into the cast iron pan and place on a burner over medium heat. Butternut Squash And Apple Soup December 11, 2017 May 26, at that point made considerably increasingly wanton with a sprinkle of cream. The expansion of apples truly improves the smell, and the juice gives the perfect measure of touch to adjust the immersion of the cream. This Creamy Butternut Squash Soup recipe is one of my favorites.

It’s gluten free and can be made lacto-vegetarian just by changing the broth used in the recipe. How to Make Easy Butternut Squash Soup: Ingredients: You’ll need 2 butternut squash, halved and seeds removed 2 tablespoons unsalted butter 2 medium Granny Smith apples, diced. Melt butter in a large pot over medium heat. Stir in leeks and onions, and cook until the onion softens and turns translucent, about 5 minutes.

Add potato, squash, carrots, apple, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the vegetables. Squash and apples: it’s a match made in autumnal heaven. Whip this one up and start living your fall fantasy. The vibrant color isn’t just for show; the ingredients in this soup are rich in phytonutrients with health-protecting benefits.

Ingredients 3 cupButternut Squash, raw.

List of related literature:

Serve with a little olive oil and brown sugar, or purée the squash in a blender with chicken stock and spices, then heat for a creamy squash soup.

“The Doctors Book of Food Remedies: The Latest Findings on the Power of Food to Treat and Prevent Health Problems From Aging and Diabetes to Ulcers and Yeast Infections” by Selene Yeager, Editors of Prevention
from The Doctors Book of Food Remedies: The Latest Findings on the Power of Food to Treat and Prevent Health Problems From Aging and Diabetes to Ulcers and Yeast Infections
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WHY THIS RECIPE WORKS: Butternut squash soup should be a simple soup—little more than squash, cooking liquid, and a few aromatic ingredients—that comes together easily yet is creamy and deeply flavorful.

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Recipe: Butternut Squash Soup Orange soup?

“Culinary Nutrition: The Science and Practice of Healthy Cooking” by Jacqueline B. Marcus
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slightly sweet flavor, pureed butternut squash is one of our favorite side dishes.

“Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.” by America's Test Kitchen
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For soup with intense squash flavor, we sautéed shallots and butter with the squash seeds and fibers, simmered the mixture in water, and then used the liquid to steam the unpeeled squash.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
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To complete our butternut squash soup recipe, we scraped the squash from the skin when cooled, then pureed it with the reserved steaming liquid for a perfectly smooth texture.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
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» Butternut squash is a wonderful base for a soup.

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from The Gourmet Cookbook: More Than 1000 Recipes
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When making our Eleventh­Hour Butternut Squash Soup, we found that using precut butternut squash saved us a lot of time (though you could cut up your own squash if you like).

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Butternut Squash Apple Soup.

“Mama Glow” by Latham Thomas
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Add the apple and 4 cups hot water, along with the squash.

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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4 comments

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  • I made this tonight for dinner. I did not have coriander on hand (sadface), and I had to steam the squash for 5 minutes to get the skin off. I also added a 1/2c more chicken stock (I didn’t want to waste it). I followed the directions verbatim other than that and it turned out magnificent! Worth making

  • I did not like this recipe at all. Too much pepper and I followed all the measurements to a T. I had to end up using heavy cream at the end to soften it up a bit. William Sonoma has the best Butternut squash and apple soup I’ve ever made. Anyone interested can find it on their website.

  • Great video! Tried this soup recipe last night (double batch) very yummy & will definitely make again. I was making applesauce at the same time so the house smelled especially wonderful!

  • Found about you from a vegan Facebook page I follow. This recipe looks delish, I will have to try it some time! I also love soups so please make more Fall soups!