Best 12 Butternut Squash And Green Apple Soup Recipes

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Within the realm of culinary arts, the fusion of butternut squash and green apples presents a captivating symphony of flavors. This delightful combination, often embraced in the creation of a luscious soup, embarks upon a culinary journey that tantalizes the taste buds. The velvety texture of the butternut squash, complemented by the crisp acidity of green apples, orchestrates a harmonious balance that leaves a lasting impression. Whether you seek a comforting meal on a chilly day or desire a vibrant addition to your culinary repertoire, unlocking the secrets of butternut squash and green apple soup will unveil a world of culinary delight.

Check out the recipes below so you can choose the best recipe for yourself!

BUTTERNUT SQUASH AND APPLE SOUP



Butternut Squash and Apple Soup image

Soup made with traditional fall crops, butternut squash and Granny Smith apples.

Provided by daniellegray

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h10m

Yield 6

Number Of Ingredients 12

5 tablespoons unsalted butter
6 cups 1/2-inch butternut squash cubes
2 cups chopped leeks, white and light green parts only
½ cup chopped carrots
½ cup chopped celery
2 small Granny Smith apples, cored and diced
1 ½ teaspoons dried thyme
½ teaspoon dried sage
5 cups chicken stock
1 cup apple cider
salt to taste
5 slices cooked bacon, crumbled

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 219.5 calories, Carbohydrate 32.9 g, Cholesterol 26.1 mg, Fat 10.4 g, Fiber 4.7 g, Protein 2.8 g, SaturatedFat 6.3 g, Sodium 604.7 mg, Sugar 13.8 g

5-INGREDIENT APPLE-BUTTERNUT SQUASH SOUP



5-Ingredient Apple-Butternut Squash Soup image

Although it has very few ingredients, this soup is intensely flavorful because the squash is browned before it's simmered. Simmering it in coconut milk instead of stock makes it extra rich and creamy. Don't skimp on the drizzle of olive oil at the end; it's there not only for presentation, but also to balance the flavor.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 5

2 tablespoons olive oil, plus more for serving
One 2- to 3-pound butternut squash, peeled, seeded and cut into 1-inch chunks
Kosher salt
6 cups coconut milk
2 Granny Smith apples, peeled and chopped, plus apple slices, for serving

Steps:

  • Add 1 tablespoon of the olive oil to a Dutch oven or large pot and heat over medium-high heat. Add half the squash and 1 teaspoon salt. Cook, stirring occasionally, until the bottom of the pot and some of the squash pieces are browned, 4 to 5 minutes. Transfer the squash to a bowl. Add the remaining 1 tablespoon olive oil and uncooked squash to the pot with 1 teaspoon salt. Cook, stirring occasionally and deglazing the brown bits on the bottom of the pot with a splash of water and a wooden spoon if it looks like it's going to burn, about 4 minutes. Add the rest of the cooked squash back to the pot.
  • Add the coconut milk and apples to the pot and bring to a boil. Reduce to a simmer and cook until the squash is quite tender, 15 to 20 minutes. Puree with an immersion blender until smooth, or transfer the squash and apple chunks with a slotted spoon to a blender to puree, then return the blended mixture to the pot and stir to combine. Taste and adjust the seasoning as necessary.
  • Serve the soup topped with apple slices and big drizzles of olive oil.

BUTTERNUT SQUASH AND GREEN APPLE SOUP



Butternut Squash and Green Apple Soup image

Make and share this Butternut Squash and Green Apple Soup recipe from Food.com.

Provided by kim_schreader

Categories     Low Protein

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

1 medium yellow onion, chopped (about 1 cup)
1 celery rib, chopped (about 3/4 cup)
1 carrot, chopped (about 3/4 cup)
2 tablespoons butter
1 butternut squash, peeled and chopped, seeds discarded (see How to Peel and Cut a Butternut Squash)
1 tart green apple, peeled, cored, chopped (squash and apple ratio should be 3 -- 1)
3 cups chicken broth (or vegetable broth if vegetarian)
1 cup water
1 pinch nutmeg, cinnamon, cayenne, salt and pepper

Steps:

  • Heat a large thick-bottomed pot on medium-high heat. Melt the butter in the pot and let it foam up and recede. Add the onion, carrot, and celery and sauté for 5 minutes. Lower the heat if the vegetables begin to brown.
  • 2 Add the butternut squash, apple, broth and water. Bring to boil. Reduce to a simmer, cover, and simmer for 30 minutes or so, until the squash and carrots have softened.
  • 3 Use an immersion blender to purée the soup, or work in batches and purée the soup in a standing blender.
  • 4 Add pinches of nutmeg, cinnamon, and cayenne. Add salt and pepper to taste. Garnish with chopped fresh parsley or chives.
  • recipe originally found on simply recipes (butternut squash apple soup).

BUTTERNUT SQUASH AND APPLE SOUP



Butternut Squash and Apple Soup image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 1h40m

Yield 8 servings

Number Of Ingredients 23

2 tablespoons unsalted butter
1 1/2 cups sliced leeks, white parts only
1 tablespoon minced garlic
6 cups peeled and roughly diced butternut squash
3 cups peeled and roughly diced apples
2 teaspoons Toasted Spice Rub, recipe follows
6 1/2 cups chicken stock or 2 (14 1/2-ounce) cans low-sodium chicken broth mixed with 3 cups water
Sea salt, preferably gray salt
1 cup chopped Spiced Candied Walnuts, recipe follows, optional
1/4 cup fennel seeds
1 tablespoon coriander seeds
1 tablespoon black peppercorns
1 1/2 teaspoons crushed red pepper flakes
1/4 cup pure California chili powder (about 1-ounce)
2 tablespoons kosher salt
2 tablespoons ground cinnamon
Peanut or canola oil
4 cups walnut halves
1 cup confectioners' sugar, sifted
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
Pinch salt, or more to taste
1/4 teaspoon freshly ground black pepper

Steps:

  • 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 fragrance.
  • Add the squash and apples, raise the heat to high, and cook, stirring, until the vegetables begin to caramelize, about 5 minutes. Stir in the Toasted Spice Rub and cook briefly to toast it, about 1 minute.
  • Add the stock or broth-water mixture, bring to a simmer, and partially cover. Adjust the heat to maintain a gentle simmer and cook until the squash and apples are tender, about 40 minutes.
  • Transfer in batches to a blender or food processor and blend until smooth. Return to the pot, reheat to serving temperature, and season with salt.
  • Divide the soup among warmed bowls and garnish each portion with some of the walnuts, if using. Serve immediately.
  • In a small heavy pan over medium heat, combine the fennel seeds, coriander seeds, and peppercorns. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients.
  • Yield: about 1 cup
  • In a large, heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F.
  • Bring a large pot of water to a boil. Add walnuts and blanch for 30 seconds. Drain and transfer nuts to a medium bowl. While nuts are still hot and slightly wet, add confectioners' sugar and toss to coat nuts. Stir and toss until all the sugar has melted into the nuts; if bits of unmelted sugar remain on the nuts, they will not fry properly.
  • Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.) Fry in small batches until the nuts are medium brown, about 45 seconds per batch; be careful not to overcook. Scatter on an unlined baking sheet to cool slightly.
  • In a small bowl, stir together cayenne, cinnamon, a pinch of salt, and the pepper.
  • While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix. Toss well to distribute the spices and then taste a nut. Add more spice mix, to taste, and toss well after each addition. When cool, pack in an airtight jar. They will keep at room temperature for at least 2 weeks.
  • Yield: 4 cups

BUTTERNUT SQUASH AND APPLE SOUP



Butternut Squash and Apple Soup image

Provided by Ina Garten

Time 1h

Yield 3 1/2 quarts

Number Of Ingredients 10

2 tablespoons unsalted butter
2 tablespoons good olive oil
4 cups chopped yellow onions (3 large)
2 tablespoons mild curry powder
5 pounds butternut squash (2 large)
1 1/2 pounds sweet apples, such as McIntosh (4 apples)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups water
2 cups good apple cider or juice

Steps:

  • Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat 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. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.
  • 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 soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.
  • Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.

BUTTERNUT SQUASH AND APPLE SOUP WITH BACON



Butternut Squash and Apple Soup with Bacon image

Categories     Soup/Stew     Blender     Fruit     Pork     Vegetable     Quick & Easy     Apple     Bacon     Butternut Squash     Fall     Gourmet

Yield Makes about 4 1/2 cups

Number Of Ingredients 13

2 slices bacon
1/2 medium onion, chopped fine (about 1/2 cup)
white and pale green parts of 1 large leek, chopped fine and washed well (about 1 cup)
1 large garlic clove, minced
1/2 bay leaf
1 1/4 pounds butternut squash, seeded, peeled, and cut into 1-inch pieces (about 3 cups)
1 medium Granny Smith or other tart apple
2 cups low-salt chicken broth
1/2 cup water plus additional for thinning soup
2 tablespoons sour cream or crème fraîche
Accompaniments
Sour cream or crème fraîche
chopped unpeeled apple

Steps:

  • In a skillet cook bacon until crisp and drain, reserving 1 1/2 tablespoons fat. Crumble bacon.
  • In a heavy saucepan cook onion, leek, garlic, and bay leaf with salt and pepper to taste in reserved fat over moderate heat, stirring, until softened.
  • Add squash, apple, peeled and chopped, broth, and 1/2 cup water. Simmer mixture, covered, until squash is very tender, about 15 minutes, and discard bay leaf.
  • In a blender purée mixture in batches, transferring as puréed to a clean saucepan, and add enough additional water to thin soup to desired consistency.
  • Whisk in sour cream or crème fraîche and salt and pepper to taste and heat soup over moderately low heat until hot (do not boil).
  • Serve soup topped with crumbled bacon and accompaniments.

CREAMY BUTTERNUT SQUASH, GREEN APPLE & CURRY SOUP



Creamy Butternut Squash, Green Apple & Curry Soup image

This is a wonderful soup for winter. It's very creamy & flavorful but it is low in calories because there is NO CREAM. If you don't tell... no one will know it's not a full-fat version!!

Provided by msmia

Categories     Soy/Tofu

Time 1h

Yield 10 cups, 10 serving(s)

Number Of Ingredients 8

8 ounces soft tofu
1 medium onion, chopped
1 tablespoon olive oil
1 tablespoon curry powder
4 cups vegetable broth (from boullion cubes or can)
1 medium butternut squash, cut into cubes (approx. 5-6 cups)
2 green apples, peeled & cubed
salt & pepper

Steps:

  • In a large soup pot, saute onion in oil until clear.
  • Add curry powder & cook for 1 minute.
  • Stir in stock, squash & apples. Bring to a boil.
  • Simmer, covered until squash & apples are fork-tender.
  • In a blender (or food processor)puree tofu and soup in batches
  • Return to pot & season w/ salt & pepper.

Nutrition Facts : Calories 97.9, Fat 2.4, SaturatedFat 0.4, Sodium 7.3, Carbohydrate 19, Fiber 3.3, Sugar 6, Protein 2.9

ROASTED BUTTERNUT SQUASH, GARLIC, AND APPLE SOUP



Roasted Butternut Squash, Garlic, and Apple Soup image

Butternut squash, sweet potato, carrot, and garlic roasted in large pieces and then added to onion, celery, apple, and vegetable broth. Immersion blender does the trick for thickening without adding fat. Use curry powder in place of cayenne if you prefer more savory flavors than spicy. Apple juice can also be used in place of cider, and chicken broth in place of vegetable.

Provided by Nancy A.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h40m

Yield 8

Number Of Ingredients 15

1 butternut squash, halved lengthwise and seeded
1 large carrot, cut into large chunks
1 sweet potato, cut into large chunks
1 head garlic
1 ½ tablespoons olive oil
½ teaspoon dried rosemary
salt and ground black pepper to taste
1 tablespoon olive oil
2 stalks celery, chopped
1 onion, chopped
½ teaspoon nutmeg
½ teaspoon cayenne pepper
2 Granny Smith apples - peeled, cored, and sliced
4 cups vegetable broth
1 cup apple cider

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Arrange butternut squash halves, carrot chunks, sweet potato chunks, and whole garlic head onto the prepared baking sheet. Drizzle 1 1/2 tablespoons olive oil over the vegetables; season with rosemary, salt, and black pepper.
  • Roast in preheated oven for 20 minutes, turn the carrot and sweet potato chunks, and continue roasting until everything is tender, 20 to 30 minutes more. Set aside to cool.
  • Use a spoon to remove flesh of squash from skin. Cut carrot and sweet potato into small pieces. Squeeze roasted garlic from skin.
  • Heat 1 tablespoon olive oil in a large pot over medium heat; add celery and onion. Season the celery mixture with nutmeg and cayenne pepper; saute until the celery and onion are tender, about 8 minutes. Add apple and continue to cook and stir until apples begin to get hot, about 2 minutes more.
  • Pour vegetable broth and apple cider into the pot; bring just to a boil, reduce heat to medium-low, and cook at a simmer for 30 minutes.
  • Stir squash, carrot, sweet potato, and garlic to the pot. Blend soup with an immersion blender until smooth.

Nutrition Facts : Calories 219.8 calories, Carbohydrate 44.5 g, Fat 4.9 g, Fiber 8.7 g, Protein 3.8 g, SaturatedFat 0.7 g, Sodium 277.7 mg, Sugar 15.8 g

APPLE BUTTERNUT SOUP



Apple Butternut Soup image

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

1 small onion, chopped
1 tablespoon butter
1 garlic clove, minced
6 cups cubed peeled butternut squash
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
1 large apple, peeled and chopped
1/2 cup water
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon salt
1/2 cup half-and-half cream

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

BUTTERNUT AND APPLE HARVEST SOUP



Butternut and Apple Harvest Soup image

My friend Diana generously shared her wonderful Fall themed soup recipe. The medley of Autumn vegetables combine to make a wonderfully warm and comforting soup. Pair this with crusty bread and a salad, and dinner is served!

Provided by cynjne

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h5m

Yield 4

Number Of Ingredients 13

2 tablespoons butter
2 large leeks (white and pale green parts only), chopped
1 large onion, chopped
1 large potato, peeled and cubed
2 cups cubed butternut squash
1 cup diced carrots
1 Granny Smith apple, peeled, cored, and sliced 1/4-inch thick
1 quart chicken stock
¼ cup dry white wine
½ cup light cream
¼ teaspoon ground nutmeg
salt and pepper to taste
2 tablespoons chopped chives

Steps:

  • 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 are soft, about 20 minutes.
  • Carefully puree the soup in batches in a blender, or use a stick blender to puree the soup right in the pot. Once the soup has been pureed, return it to the pot and stir in wine and cream. Season with nutmeg, salt, and pepper; simmer gently for 5 minutes. Ladle into bowls and garnish with chopped chives.

Nutrition Facts : Calories 267.9 calories, Carbohydrate 47.5 g, Cholesterol 16 mg, Fat 6.9 g, Fiber 7.2 g, Protein 5.2 g, SaturatedFat 4 g, Sodium 810.1 mg, Sugar 12.7 g

APPLE-BUTTERNUT SQUASH SOUP



Apple-Butternut Squash Soup image

A Thanksgiving-worthy soup blends tangy, sweet apples with mellow butternut squash. Meanwhile cumin, coriander, ginger, and cayenne add vibrant flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 14

1 tablespoon unsalted butter
1 medium onion, diced
1 butternut squash (about 2 pounds), peeled, seeded, and chopped
4 red or golden apples, peeled, cored, and chopped, plus 1 apple, finely diced and tossed in lemon juice, for garnish (optional)
2 teaspoons coarse salt
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
2 cups homemade or store-bought low-sodium chicken or vegetable stock
2 1/2 cups water, plus more if needed
1 jalapeno chile, thinly sliced, for garnish (optional)
Sour cream, for garnish (optional)

Steps:

  • Melt butter in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until it begins to soften, about 4 minutes. Add squash, and cook, stirring occasionally, until soft, about 10 minutes.
  • Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, stock, and the water (just enough to cover). Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes.
  • Puree in batches in a food processor or blender until smooth, and return to saucepan. Heat over low, thinning with more water if necessary. To serve, ladle into shallow bowls; garnish with diced apples, jalapeno slices, and sour cream if desired.

BUTTERNUT SQUASH AND ROASTED APPLE SOUP



Butternut Squash and Roasted Apple Soup image

Provided by Sam Kass

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 1h30m

Yield About 3 quarts

Number Of Ingredients 13

2 butternut squashes, quartered, seeds removed
2 to 3 Granny Smith apples
1 to 2 tablespoons olive oil or vegetable oil
Salt
freshly ground black pepper
3 cups apple cider or juice
2 cups chicken broth or water, more as needed
1 teaspoon ground cinnamon
1 pinch nutmeg, or to taste
Juice of 1 lemon, or to taste
Dried cranberries or dried cherries for garnish, optional
toasted almond slivers for garnish, optional
diced apples, for garnish, optional

Steps:

  • Preheat oven to 400 degrees. Cut each squash quarter in half and place in a large bowl. Quarter and core apples, and add to bowl. Add 1 or 2 tablespoons oil and a sprinkling of salt and pepper. Rub everything to coat well, and transfer to a large baking sheet. Cover tightly with foil.
  • Bake until apples are soft in center, about 30 minutes. Transfer apples to a plate to cool, and return squash to oven to bake until soft, another 15 to 30 minutes. When apples and squash are cool enough to handle, scoop out flesh into a large bowl; discard skins. Working in batches, purée squash and apples in a food processor or blender. If necessary, add some apple cider to each batch to help purée.
  • Transfer purée to a 4- to 6-quart soup pot. Add remaining cider and enough chicken broth or water for desired consistency. Place over medium-low heat. Add cinnamon, nutmeg and lemon juice; as soup warms, flavors will emerge. Heat just until steaming, and adjust seasonings to taste. Ladle into warm bowls. If desired, garnish with dried cranberries or dried cherries, toasted almond slivers and diced apple.

Nutrition Facts : @context http, Calories 51, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 1 gram, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 228 milligrams, Sugar 5 grams

Tips for Making Butternut Squash and Green Apple Soup:

  • Choose ripe, firm butternut squash and green apples for the best flavor.
  • Peel and cube the squash and apples before cooking.
  • Sauté the onions and garlic in butter or oil until softened.
  • Add the squash, apples, broth, spices, and salt and pepper to taste.
  • Bring the mixture to a boil, then reduce heat and simmer until the squash is tender.
  • Purée the soup with an immersion blender or in a regular blender until smooth.
  • Garnish with a dollop of sour cream, chopped chives, or roasted squash seeds.

Conclusion:

Butternut squash and green apple soup is a delicious, healthy, and easy-to-make soup that is perfect for a fall or winter meal. The combination of sweet butternut squash and tart green apples creates a unique and flavorful soup that is sure to please everyone at the table. This soup can be served as an appetizer, main course, or side dish, and it is also a great way to use up leftover squash and apples. With its simple ingredients and easy preparation, this soup is a must-try for anyone who loves butternut squash and green apples.

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