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Healthy butternut squash and apple soup

Butternut Squash and Apple Soup. Yield: Makes 8 servings (serving size: 1/2 cup soup) Ingredients. 1 1/2 teaspoons unsalted butter; 1 1/4 cups chopped Vidalia or other sweet onion (about 1/2 large onion) 1 large garlic clove, smashed and peeled; 1 1/3 cups cubed peeled Braeburn apple; 1 1/4 pounds cubed peeled butternut squash; 1/4 teaspoon. How to make Butternut Squash Apple Soup: The full list of ingredients and quantities is found in the printable recipe card below. Prep. Peel the squash, chop into cubes. (see tip box for an easy way!) Peel, core and chop the apple, dice the onion. Let's make soup! Add the squash, apple, onion to a large dutch oven. Add the stock

Butternut squash is a great source of Vitamin A and C. Vitamin A is important for growth and development, tissue and bone repair and for healthy skin and eyes. Vitamin C promotes healthy skin and muscles. Squash is also a good source of potassium which is important for bone health. STORING BUTTERNUT SQUASH & APPLE SOUP Saute butternut squash, leeks, carrots, and celery in hot butter until vegetables are softened, 10 to 12 minutes. Step 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

A Thanksgiving-worthy soup blends tangy, sweet apples with mellow butternut squash. Meanwhile cumin, coriander, ginger, and cayenne add vibrant flavors. Unknown origin, 2006 (published), Holiday: Season's Eatings Read the full recipe after the video Add garlic and apple; cook, stirring constantly, 1 minute. Add squash and next 4 ingredients; stir 30 seconds or until well-combined. Add broth, and bring to a simmer. Reduce heat to medium-low. 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.. Melt the butter in a large pot over medium heat, and cook until it turns nut brown. Add the leeks and cook until slightly softened, about 2 minutes. Add the garlic and saute briefly to release its.. Instructions. 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. Add 4 cups cubed squash and diced apple and sauté for 5 more minutes. Pour in 2 cups stock and ½ cup apple cider

Gluten Free, Recipes, Soup + Stew + Chili apples, butternut squash, Butternut Squash Soup, chicken broth, Fall, Gluten Free, Onions, Soup, Winter About Dani Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods Add apples to the stock; bring to a boil, reduce heat to medium-low, and simmer until the apples are tender, 20 to 30 minutes. Step 6. Use a fork to scrape the flesh from the butternut squash, finishing with a spoon to get the last bits away from the skin; add to the simmering stock Add roasted squash, vegetable stock, water, pumpkin puree, apples, cinnamon, nutmeg, cloves, salt, and black pepper. Bring to a boil over high heat, then reduce to a simmer and cook until squash and apples are tender, about 20 minutes. Remove from heat and let cool. Puree soup using an immersion blender, food mill, food processor, or blender Melt butter in a large saucepan over medium heat. Add onion, and cook until it begins to soften, about 4 minutes. Add squash, and cook, stirring occasionally, until it softens, about 10 minutes. Add apples, salt, cumin, coriander, ginger, cayenne, pepper, stock, and 2 1/2 cups water (just enough to cover)

Healthy Recipe: Butternut Squash and Apple Soup North

Butternut Squash Apple Soup (Healthy, Low Fat) Kylee Cook

Sprinkle in nutmeg, and salt. Add squash, vegetable broth, and apple pieces, and simmer for about 10 minutes. Add milk, half and half, and cook for 30 minutes until the squash and apples are completely tender. Using an immersion blender, puree the soup until smooth Healthy Butternut Squash and Apple Soup (Vegan) Butternut Squash and Apple Soup is a creamy, cozy fall favorite. With more protein than most, this vegan butternut squash soup is healthy comfort food at its finest. 5 from 3 vote Vegan butternut squash and apple soup that combines roasted vegetables with warm, autumn spices to create a rich, creamy and deliciously hearty soup! With winter on its way, I can think of no better meal than a comforting, steaming bowl of soup Peel and core 1 apple and coarsely chop. Stir squash, potato, chopped apple, stock, 2 cups water, 1 teaspoon salt and 1/2 teaspoon pepper into onion mixture, then simmer, uncovered, stirring. 6-7 cups butternut squash, chopped (use either a 3 pound butternut squash to peel, seed, and chop or buy pre-chopped butternut squash) 1 ¼ teaspoons salt. 1 teaspoon black pepper. 2 cups finely chopped apple (McIntosh, Granny Smith, Golden Delicious, or Cortland) 2 cups unsalted chicken stock. 2 cups water. Directions

To cut butternut squash, cut 1 inch from the top and bottom of squash; peel off skin with vegetable peeler down to darker orange flesh. Cut squash in half lengthwise. Use spoon to scoop out and discard seeds and membranes. Cut squash into pieces. Use the pan size specified in the recipe This recipe will forever remind us of the fall season. Apples and butternut squash are quintessential fall foods that pair so nicely together in this soup and add a ton of nutrients. One cup of butternut squash has 450% of your daily needs of Vitamin A as well as 50% of your daily needs of Vitamin C. Apples are rich in fiber and onions are great ways to add flavor while also high in. I've made other butternut squash soups before and always found them boring. I made this in my pressure cooker and it was wonderful! I doubled the recipe, sauteed the onion and garlic in the cooker, added the squash, apples, 2 cups of chicken stock, fresh sage, nutmeg, salt and pepper and cooked it on high in my pressure cooker for 12 minutes Fall's best bounty—butternut squash, sweet potatoes, and Granny Smith apples—are combined in a Healthy Butternut Squash Soup that's perfectly creamy and delicious. Seasoned with fresh sage and cinnamon, this naturally creamy vegetarian soup is dairy free, gluten free, and low calorie without sacrificing flavor

Preheat oven to 425F. Split the butternut in half lengthwise, place open side down, on a greased or parchment -lined, rimmed sheet pan. Roast 30 minutes or until easily pierced with a fork, through the skin at the top, narrow end. While the butternut is roasting, chop the onion, apple, garlic, and ginger Measure after chopping. Core and chop apple into 1/2 inch chunks. Place the squash and apple into the bottom of a heavy, lidded pan. Pour in the chicken or vegetable stock, add the pepper and 1/4 tsp of salt. Turn the flame to high. Once the soup begins to boil, place the lid on top and drop the flame to medium low Top-Auswahl an Schuhen zu günstigen Preisen. Kostenlose Lieferung möglic

Butternut Squash and Apple Soup. Barefoot Contessa Parties! Warm the butter and olive oil in a large stockpot over low heat. Add the onions and curry powder and cook, uncovered, 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 Step 1. Preheat oven to 400°. Spread oil in a 9- x 13-inch baking dish; place squash on half of pan, cut sides down. Arrange apples, onions, and mushrooms in 1 layer on other half of pan. Roast. Instructions. 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. Add mashed squash, ginger and salt. Return to a boil. Reduce heat and simmer uncovered for 10 minutes I feel the same way about this butternut squash apple soup. A read of the ingredient list—tart apples, creamy butternut squash, yellow onions, and freshly grated nutmeg—do not do justice to the delicate balance of sweet and savory autumn flavors and the comforting, rich texture that this butternut squash soup recipe offers In a soup pot on the stove, add the squash, carrots, apple, broth, salt, pepper, cinnamon, curry powder, and turmeric and bring to a boil. Turn down to medium, cover and let simmer for 25-30 minutes until the squash and carrots are very tender. Remove from the heat and add the cashew milk and maple syrup

Butternut Squash and Apple Soup - Healthy Little Foodie

To make this soup recipe even faster, roast the butternut squash ahead of time, and store it in the fridge until ready to make the soup. Variations on this Vegan Butternut Squash Soup recipe: This recipe would work beautifully with pears instead of apples. Use 1 big pear or 2 small ones. You can swap butternut squash for kabocha squash Directions. 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 Place the squash, onion or leek, apple, carrot, and water or stock in a slow cooker. If using water, add 1 tablespoon kosher salt. If using stock, add a pinch of salt, then adjust at the end. Cover and cook on high for 4 hours or on low for 8 hours, until the squash and carrots are cooked through. Stir in the coconut milk Add the butternut squash puree, apple, broth, bay leaves and salt and stir to combine. Bring the mixture to a boil, then reduce the heat to medium-low. Partially cover the pot and simmer for 30 minutes. Remove the bay leaves and discard. Add the crème fraîche. Using an immersion blender, puree the soup directly in the pot until smooth Roast for about 1 hour. In a pot over medium heat sauté apples, onion, and sage. Scoop out roasted butternut squash and add to saucepan with chicken broth (or vegetable broth), apple cider, brown sugar (or maple syrup), salt, pepper, and cayenne pepper. Bring to a boil then simmer for 15 minutes. Blend with immersion blender or process in blender

Butternut Squash and Apple Soup Recipe Allrecipe

  1. utes. When the apples and squash are tender, puree soup using an immersion blender. Add cream and sherry to soup and bring to a simmer
  2. In a heavy saucepan heat the reserved grease over medium heat, add the onion, leek, garlic and bay leaf and season lightly with salt and pepper to taste. Cook, stirring, until softened. Add the.
  3. We love to pair butternut squash with the warm flavor of curry powder and tangy, juicy Honeycrisp apples—piled high amidst all of the fresh produce at our local Kroger store, we just can't resist their ruby red perfection!—for our simple and comforting, coconut milk-laced creamy autumn butternut squash soup recipe

Apple-Butternut Squash Soup Recipe Martha Stewar

  1. Butternut Squash, Apple and Sage Soup. Preheat oven to 425 F. Halve each butternut squash and scoop out the seeds. Sprinkle with sage, salt and pepper. Dot with butter. Roast 45-1 hour until the squash is tender. Remove from oven, allow to cool slightly, then scoop out flesh. Heat olive oil in a large sauce pot
  2. 2 tsp. apple cider vinegar. ground black pepper. Instructions. Preheat the oven to 400 degrees. Cut off the ends of the butternut squash and then cut the squash in thirds lengthwise. Scoop out the seeds. Place the cut side up on a baking pan or cast iron skillet and brush the cut side of the squash with olive oil
  3. utes. Add in the garlic, cinnamon, and cayenne, and stir for 1
  4. Butternut Squash and Apple Soup (Instant Pot Recipe) is super healthy, absolutely delicious, and Whole 30 Compliant (gluten free, dairy free). Make it vegetarian with vegetable stock, instead of chicken stock. By the way, this was viewed over 6,500 times and shared 2,400 times
  5. utes or until soften tossing.
  6. After peeling, cut squash long ways (creating 2 halves). Scoop the seeds from the wide end of the butternut squash, using a spoon. Cut remaining butternut squash pieces into 1-2 inch cubes. Spread the cubed and peeled butternut squash cubes onto the lined and greased baking sheet. Season with salt, pepper, garlic, and a dash of cinnamon

Butternut Squash and Apple Soup Recipe Health

Peel the apples and cut them into large chunks. Peel and cut the potatoes into medium-sized chunks. Place them in the soup pot along with the broth and thyme. Add the scooped out flesh of the squash and the roasted vegetables and garlic. Bring to a boil, then reduce heat and simmer for 30 minutes. Remove from the heat and allow to cool slightly How to make soup in slow cooker. Peel and cut butternut in half. Scoop out seeds. Chop into medium chunks. Rough chop apple, celery and onion. Then add squash, onion, celery, apple, pepper, salt and sage to slow cooker. When the onion and apple start to soften, add the coconut milk and stock. Cook on low for 6 hours on low or 3 hours on high. Instructions. Sautee butternut squash, apples, and onion in the coconut oil until lightly browned. Add vegetable stock and simmer until squash and apples are soft. Blend in high speed blender in small batches or use stick blender until all lumps are removed *CAREFUL it will be hot*. Add coconut milk and spices and stir well

In a large pot heat oil. Caramelize onion, sautéing 10-15 minutes until golden brown. Add squash, apple, cinnamon, salt, and pepper and cook for 10 minutes. Pour stock into pot and bring mixture to a boil. Reduce heat and simmer 30 minutes. In a vitamix, puree soup in very small batches for safety. Serve Place butternut squash and apple chunks in a large plastic bag and drizzle with olive oil, salt and pepper. Seal bag and shake well until squash and apples are evenly coated. (Let the kids help!) Spread squash and apples in an even layer on baking sheet and roast for 25-30 minutes or until fork tender. In a large soup pot, heat butter over. How to Make Butternut Squash and Apple Soup. Preheat the oven to 375F/ 190C/ gas mark 5. Cut the butternut squash lengthways, and then use a spoon to scoop out the seeds. Lie the butternut squash on a baking tray flesh side down, then bake in the oven for 45-50 minutes, or until the flesh is soft. Remove from the oven and leave to cool

Butternut Squash and Apple Soup Recipe Ina Garten Food

Add butternut squash, onion, and apple to prepared baking sheet. Arrange butter slices on top of mixture. Bake for 45 minutes. 3. In a large dutch oven, or heavy bottomed pot, add roasted vegetables, chicken broth, sage leaves, cumin, cinnamon, smoked paprika and cayenne pepper. Stir to combine and bring to a low boil Add butternut squash to the pot and saute for another 2-3 minutes, then add diced apple and dried thyme and saute for a minute until the thyme become fragrant. Pour in apple cider and chicken broth, then stir to combine. Add salt and bring to an aggressive simmer Add the apple mixture to a blender with 2 cups of broth, roasted butternut squash, cardamom nutmeg, and cinnamon. Blend until smooth. Transfer the mixture into a large soup pot and add the remaining broth. Salt to taste. Heat to a boil and stir in the apple juice if desired. Serve hot Butternut Squash Soup made in the crockpot, Instant Pot, or stovetop is the best creamy, easy and healthy soup made with roasted butternut squash and apple.. This fall inspired homemade soup recipe is full of flavor and wholesome ingredients that just make you feel good. My version of roasted butternut squash soup is super creamy but the recipe is dairy free

Butternut Squash and Apple Soup - Simply QuinoaButternut Squash and Apple Soup with Pumpkin Seeds

Method. 1. Heat the oil in a large saucepan and fry the onion for 3-4 minutes. Add the chilli, cinnamon, squash and apples and cook for 1-2 minutes. 2. Add the stock, cover and bring to the boil, then simmer for 15 minutes until tender. Purée using a hand held blender Butternut Squash: The spotlight of this recipe is the hardy butternut squash. So comforting and incredibly healthy. Butternut squash is loaded with antioxidants and vitamin A. Leeks: Fresh leeks bring so much flavor to homemade soups. So good! Apple: I love to use a granny smith or honeycrisp apple in this recipe. Onion and Garlic: A good soup. This Slow Cooker / Instant Pot Butternut Squash Soup recipe is quick, easy, and so delicious!Naturally gluten free, vegan, and Paleo. A cozy soup that is full of flavors that the whole family will enjoy! Jump to Recipe. Updated 4/17/202

Butternut Squash and Apple Soup Recipe Michael Chiarello

Quick and Easy Butternut Squash and Apple Soup All that

Add the apple, squash, broth and spices. Bring to a steady simmer, then cover and simmer gently until the apples are tender, about 10 minutes. Transfer the solids to a food processor with a slotted spoon, in batches if need be, and process until smoothly pureed, then transfer back to the soup pot Warm the butter or olive oil in a medium pot over medium heat. Add the squash, onion, celery, apple, salt, and pepper and stir to combine. Cook for about 10 minutes, or until just starting to soften, stirring occasionally. Add the broth and bring to a simmer. Simmer for 20-25 minutes or until the vegetables are soft Slow Cooker Butternut Squash Apple Soup is a creamy fall soup that will warm you up. Butternut squash, apples and spices simmer in the crockpot to create an easy meal that is healthy and makes a nice lunch or addition to a dinner In a large bowl, toss squash, apples, onion, garlic and ginger until mixed well. Spread mixture on baking sheets in a single layer. Roast squash mixture until tender and beginning to brown, about 45 to 50 minutes, rotating pans between oven racks halfway through baking

Roasted Butternut Squash + Apple Soup « Clean & Deliciou

  1. utes or until tender. Heat up the 3 tablespoons of butter or olive oil over medium-low heat in a cast iron pot
  2. utes or until apples and squash are very tender. Place apples and squash in a high speed blender. Pour warmed chicken stock over top and add ginger and nutmeg. Blend on high speed until completely smooth. Transfer soup to a medium saucepot and bring to a simmer over medium-high heat
  3. utes. Step 3: Add the squash, apple, carrots.

Heat coconut oil in a soup pot over medium heat. Add onion to the hot pot. Cook, stirring frequently, for about 5 minutes or until just translucent. Add the garlic, ginger and salt and pepper and stir until the garlic is fragrant. Add the apple, carrot and butternut squash to the pot and stir well to incorporate into the onions and garlic Butternut Squash Bisque. Campbell's® Well Yes!® Butternut Squash Bisque is nutritious and deliciously crafted with purposeful ingredients like butternut squash, cream and carrots for a vegetarian soup that has 35% of your daily veggies in each can and is an excellent source of vitamin A*. Plus, since Well Yes® Butternut Squash Bisque is made. Here's what you'll need: Fresh produce: butternut squash, onions, apples, and fresh garlic. Herbs and spices: thyme, nutmeg, cayenne, salt and pepper. Olive oil & cream (or coconut cream to make it vegan!) Pepitas (aka toasted pumpkin seeds) for a little crunchy texture. A kiss of heavy cream makes our butternut squash soup recipe silky and. In a small stockpot over medium heat, melt the butter. Add the onion and apples and cook, stirring occasionally, until softened, about 10 minutes. Stir in the butternut squash puree, 2 1/2 cups of the stock, the bay leaf and the 2 tsp. salt. Bring to a simmer, reduce the heat to medium-low and cook, stirring occasionally, about 30 minutes Add in squash, apples, broth and water, reduce heat slightly to medium-low and cook for 20-30 minutes until fruit is tender. Blend until smooth using a immersion blender (or let cool slightly and carefully blend in a regular blender). Add salt and pepper to taste. Serve hot or refrigerate for later

Nancy's Butternut Squash and Apple Soup Recipe Allrecipe

  1. utes until the squash is fork tender, tossing halfway through
  2. utes, until the squash and apples are very soft
  3. Preheat oven to 425ºF. Put squash cubes, onion, and garlic cloves on a large rimmed baking sheet. Sprinkle with salt, pepper and drizzle oil over top
  4. Butternut Squash And Apple Soup. 1618 views. Butternut Squash And Apple Soup, ingredients: 1 x Butternut, (16 ounce) squash, halved and
  5. utes. Add the broth, butternut squash, apple and apple juice. Season with salt and pepper to taste. Bring to a boil, then turn to low and simmer for about 30 to 45

Butternut Squash and Apple Soup Recipe Memorial Sloan

Preheat oven to 425 degrees F. Arrange the cubed butternut squash on the baking sheet. Drizzle a little bit of olive oil, and season with salt and pepper. Toss well to evenly coat the squash with the oil and seasoning. Roast 25-35 minutes, tossing the pan halfway through, until squash has softened Remove all but about two teaspoons of the bacon grease from the pan. Cook the onion and the apples in the bacon grease until soft. While the onions and apples are cooking, partially defrost the squash. Place the frozen squash in a large bowl and microwave on 60% power for about 5 minutes. Once the onions and apples are soft, add the squash, and. Sweet potato & butternut squash soup with lemon & garlic toast. 28 ratings. 3.9 out of 5 star rating. Roast your vegetables in honey before blitzing into this velvety smooth, spiced soup - served with garlicky, zesty ciabatta slices for dipping. 1 hr and 30 mins. Artboard Copy 6 Nourishing roasted butternut squash apple soup has all the flavors of fall simmered together right after roasting the squash for about 30 minutes. This vegan soup is made with an optional (in the recipe) Paleo, Keto, Whole30 version and is a fall favorite all around

Apple and Butternut Squash Soup Recipe Martha Stewar

Pressure Cooker Creamy Butternut Squash Soup - Instant Pot

Butternut Squash and Apple Soup recipe Epicurious

Add the broth, curry, salt, pepper, red lentils, squash, and apples to the pot. Bring mixture to a boil. Reduce heat to low, cover, and simmer for 25-30 minutes, or until the lentils have melted into the soup and the squash and apples are very tender. Stir once or twice during cooking Rated 5 out of 5 by JohnVegas from A New Butternut soup recipe made w my Vitamix First leave in all the seeds in the squash and even add 1/4 cup pumpkin seeds. (They add a delicious and nutritious taste to the final soup and will become completely pulverized into the final velvety smooth and rich soup - with the magic of a vitamix - the greatest tool for creating the finest creamiest soups ever

Butternut Squash Apple Soup Delicious Meets Health

Instructions. In a large saucepan heat the oil and butter over medium high heat then add the leeks and saute for about 5-7 minutes until soft (not brown) Add the chili powder, squash, apples, cider, broth, salt and pepper and then bring to boil. Cover and cook on low heat for about 30 until apples and squash are very soft Melt the butter in a soup pot and sauté the onion for about 5 minutes. Add the squash, carrots and leek and sauté on medium to medium-high heat for about 10 minutes, stirring often to cook all sides of the squash. Add the garlic and ginger and sauté for about 30 additional seconds, until fragrant. Turn up the heat a bit and add the bourbon. This quick and easy recipe for Instant Pot butternut squash apple soup is sure to become a family favorite. It's healthy, frugal, and so delicious! I am forever a fan of the convenience of a pot of soup. Especially for a healthy and simple lunch. Everyday for lunch, I feed a herd of hungry children and a hungry work-from-home husband to boot This Butternut Squash Apple Soup recipe is one of my FAVORITES on the site. So simple and easy, a perfect soup for chilly weather. Recipe here:..

Roasted Pumpkin-Apple Soup