Best 6 Nancys Butternut Squash And Apple Soup Recipes
Curries, stews, and soups are the pillars of hearty, comforting meals and Nancy's Butternut Squash and Apple Soup delivers on all counts. This creamy, flavorful dish has a delightful blend of sweet squash, crisp apples, and warm spices that perfectly captures the essence of fall. With its rich, velvety texture and irresistible aroma, Nancy's Butternut Squash and Apple Soup is sure to become a staple in your kitchen, warming hearts and satisfying taste buds with every spoonful.
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NANCY'S BUTTERNUT SQUASH AND APPLE SOUP
This soup is so easy to make and tastes so good. You can blend it smooth or leave it chunky. You can top with a dollop of sour cream or plain Greek yogurt if you wish. I created this recipe after my nephew's food service class served a very similar version at their 'Big Night' dinner.
Provided by nancy07856
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h30m
Yield 5
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Pour enough water into a baking dish to be about 3/4-inch deep. Lie squash halves into the water with the cut side facing up.
- Roast in preheated oven until a fork easily pierces through the flesh, 45 to 50 minutes; Remove from oven and flip squash; let cool enough to handle.
- Melt butter in a large pot over medium heat. Saute shallots in hot butter until softened, 5 to 7 minutes.
- Pour 3 to 5 cups chicken stock into the pot; stir. 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.
- 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 remaining 3 cups stock to the pot, bring mixture to a simmer, and continue to cook until everything is heated through, 5 to 10 minutes.
- Puree soup with an immersion blender until smooth.
Nutrition Facts : Calories 238.4 calories, Carbohydrate 49.4 g, Cholesterol 13.1 mg, Fat 5.7 g, Fiber 7.4 g, Protein 4.6 g, SaturatedFat 3.2 g, Sodium 871.5 mg, Sugar 16.3 g
HEARTY BUTTERNUT SQUASH SOUP
Steps:
- In a large stockpot or Dutch oven over medium-high heat, add the olive oil. Next, add the apples, squash, garlic and onions and saute until the vegetables begin to sweat and soften, about 5 minutes. Add the sage, ground nutmeg and salt and pepper to taste and continue to cook another 2 minutes. Add the stock, making sure that it covers the squash; if necessary, add a little water. Bring the soup to a boil and then reduce the heat to medium low. Simmer until the squash is very tender, about 30 minutes.
- Using an immersion blender, blend the soup until smooth. Stir in the heavy cream, Parmesan and butter. Serve immediately.
APPLE-BUTTERNUT SQUASH SOUP
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 Soup Recipes
Number Of Ingredients 14
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.
NANCY'S BUTTERNUT SQUASH AND APPLE SOUP
This soup is so easy to make and tastes so good. You can blend it smooth or leave it chunky. You can top with a dollop of sour cream or plain Greek yogurt if you wish. I created this recipe after my nephew's food service class served a very similar version at their 'Big Night' dinner.
Provided by nancy07856
Categories Butternut Squash Soup
Time 1h30m
Yield 5
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Pour enough water into a baking dish to be about 3/4-inch deep. Lie squash halves into the water with the cut side facing up.
- Roast in preheated oven until a fork easily pierces through the flesh, 45 to 50 minutes; Remove from oven and flip squash; let cool enough to handle.
- Melt butter in a large pot over medium heat. Saute shallots in hot butter until softened, 5 to 7 minutes.
- Pour 3 to 5 cups chicken stock into the pot; stir. 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.
- 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 remaining 3 cups stock to the pot, bring mixture to a simmer, and continue to cook until everything is heated through, 5 to 10 minutes.
- Puree soup with an immersion blender until smooth.
Nutrition Facts : Calories 238.4 calories, Carbohydrate 49.4 g, Cholesterol 13.1 mg, Fat 5.7 g, Fiber 7.4 g, Protein 4.6 g, SaturatedFat 3.2 g, Sodium 871.5 mg, Sugar 16.3 g
NANCY'S BUTTERNUT SQUASH AND APPLE SOUP
This soup is so easy to make and tastes so good. You can blend it smooth or leave it chunky. You can top with a dollop of sour cream or plain Greek yogurt if you wish. I created this recipe after my nephew's food service class served a very similar version at their 'Big Night' dinner.
Provided by nancy07856
Categories Butternut Squash Soup
Time 1h30m
Yield 5
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Pour enough water into a baking dish to be about 3/4-inch deep. Lie squash halves into the water with the cut side facing up.
- Roast in preheated oven until a fork easily pierces through the flesh, 45 to 50 minutes; Remove from oven and flip squash; let cool enough to handle.
- Melt butter in a large pot over medium heat. Saute shallots in hot butter until softened, 5 to 7 minutes.
- Pour 3 to 5 cups chicken stock into the pot; stir. 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.
- 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 remaining 3 cups stock to the pot, bring mixture to a simmer, and continue to cook until everything is heated through, 5 to 10 minutes.
- Puree soup with an immersion blender until smooth.
Nutrition Facts : Calories 238.4 calories, Carbohydrate 49.4 g, Cholesterol 13.1 mg, Fat 5.7 g, Fiber 7.4 g, Protein 4.6 g, SaturatedFat 3.2 g, Sodium 871.5 mg, Sugar 16.3 g
BUTTERNUT SQUASH AND APPLE SOUP
This recipe contains no cream and can be prepared in 40 minutes or less. The trick to great butternut squash soup is the simple addition of one tart green apple to balance the sweetness of the squash. Taken from the Simply Recipes website.
Provided by CookGordon
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Note: (squash and apple should be at a 3 to 1 ratio).
- Combine butter, onion, celery, and carrot in large saucepan. Cook for 5 minutes.
- Add squash, apple, and broth. Bring to boil.
- Simmer for 10 minutes or until squash is soft. Puree. Add spices to taste.
Nutrition Facts : Calories 222, Fat 4.5, SaturatedFat 2.3, Cholesterol 7.6, Sodium 914.8, Carbohydrate 43.7, Fiber 7.8, Sugar 12.5, Protein 7.1
Tips:
- To save time, use pre-cut butternut squash and peeled, chopped apples.
- For a smoother soup, blend it until completely smooth using an immersion blender or transfer it to a blender and blend until smooth.
- If you don't have any vegetable broth, you can use chicken broth instead.
- To make the soup vegan, use vegetable broth instead of chicken broth and omit the butter.
- Garnish the soup with fresh parsley, chives, or a dollop of sour cream before serving.
Conclusion:
This butternut squash and apple soup is a delicious and easy-to-make soup that is perfect for a fall or winter meal. It is also a great way to use up leftover butternut squash and apples. The soup can be served as a main course or as a side dish. It is also a great soup to freeze for later use.
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