Best 3 Acorn Squash And Apple Soup Recipes
Acorn squash and apple soup is a delicious, hearty, and nutritious dish that is perfect for a fall or winter meal. It is also a great way to use up leftover acorn squash and apples. The combination of sweet squash, tart apples, and savory spices creates a unique and flavorful soup that is sure to please everyone at the table. Acorn squash is a good source of vitamins A, C, and K, as well as fiber. Apples are a good source of vitamin C, potassium, and fiber. This soup is also a good source of beta-carotene, which is an antioxidant that can help protect against cancer and other diseases.
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ACORN SQUASH AND APPLE SOUP
Looking for a hearty dinner? Then check out this tasty soup made with acorn squash and apples - a delightful meal.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h40m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 350°. Cut squash in half; remove seeds and fibers. Place squash, cut sides up, in rectangular pan, 13 x 9 x 2 inches. Pour water into pan until 1/4 inch deep. Bake uncovered about 40 minutes or until tender. Cool; remove pulp from rind and set aside.
- Melt butter in heavy 3-quart saucepan over medium heat. Cook onion in butter 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in apples, thyme and basil. Cook 2 minutes, stirring constantly. Stir in broth. Heat to boiling; reduce heat to low. Simmer uncovered 30 minutes.
- Remove 1 cup apples with slotted spoon; set aside. Place one-third of the remaining apple mixture and squash in blender or food processor. Cover and blend on medium speed about 1 minute or until smooth; pour into bowl. Continue to blend in small batches until all the soup is pureed.
- Return blended mixture and 1 cup reserved apples to saucepan. Stir in half-and- half, nutmeg, salt and pepper; heat until hot.
Nutrition Facts : Calories 155, Carbohydrate 20 g, Cholesterol 15 mg, Fiber 2 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 910 mg
SWEET ACORN SQUASH AND APPLE SOUP
Served hot or delicious served cold with a dollop of yogurt. Garnish with a Nip of Cream Sherry swirled into the soup just before serving and then top with garnish.
Provided by Rita1652
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Saute the onion,carrot, and squash in the butter and oil for 2 minutes.
- Add the apple juice, chicken stock, apple and seasoning.
- Cook until vegetable are tender,add heavy cream, warm, then puree in blender.
- Serve warm or cold with yogurt on side.
- Garnish with grated nutmeg.
ACORN SQUASH AND GRANNY SMITH APPLE SOUP
I got this recipe from about.com and it was written by Fiona Haynes. I'm adding this because this is a great recipe and tastes great, wonderful on a cool autumn night. "Acorn Squash has a slightly earthier taste than butternut squash, which complements the sweetness of the apple and mild spice of the curry powder. Enjoy this acorn squash and apple soup with some crusty whole-grain bread." -Fiona Haynes
Provided by melissa
Categories Apple
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Pierce acorn squash with a fork, and place on a paper towel in the microwave for 8-10 minutes. Pierce with tip of knife to see if it's tender. Carefully remove from microwave.
- Allow to cool, then halve the acorn squash lengthwise.
- Scoop out seeds and fibers.
- Meanwhile, heat oil in a medium pot or Dutch oven. Sauté onions and apples for 5 minutes, until softened. Sprinkle curry powder and stir well.
- Scoop the flesh of the acorn squash from the skin and add to pot. Discard skin.
- Pour in chicken or vegetable broth. Bring to a boil, then cover and simmer for 15 minutes.
- Using a hand blender or a regular blender, puree the soup until smooth. Serves 4
- Per Serving: Calories 145, Calories from Fat 2.8g (sat 0.2g), Cholesterol 0mg, Sodium 37mg, Fiber 4.3g, Protein 2.6g.
Tips:
- Choose the right squash: For this recipe, acorn squash is ideal due to its sweet and nutty flavor. Look for squash that is heavy for its size and has a deep orange color.
- Prepare the squash properly: To easily cut the squash, pierce it with a fork and microwave for 3-4 minutes. This will soften it, making it easier to cut in half and remove the seeds.
- Use a variety of apples: Different types of apples offer different flavors and textures to the soup. Granny Smith apples provide a tart flavor, while Honeycrisp apples add sweetness and crunch.
- Don't overcook the apples: Apples should retain their shape and texture in the soup. Cook them just until they are tender, but still have a slight bite to them.
- Add spices and herbs: Spices like cinnamon, nutmeg, and ginger enhance the flavors of the squash and apples. Fresh herbs like thyme or sage can also add a nice touch.
- Garnish before serving: To make the soup more visually appealing, garnish it with a dollop of sour cream, a sprinkle of chopped nuts, or a drizzle of olive oil.
Conclusion:
Acorn squash and apple soup is a delicious and versatile dish that can be enjoyed as a starter, main course, or side dish. With its creamy texture, sweet and savory flavors, and vibrant colors, this soup is sure to be a hit at any gathering. Whether you're looking for a comforting meal on a cold day or a healthy and flavorful addition to your menu, this soup is a perfect choice.
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