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.

Here are our top 6 tried and tested recipes!

NANCY'S BUTTERNUT SQUASH AND APPLE SOUP

Nancy's Butternut Squash and Apple Soup image

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

Ingredients

1 large butternut squash, halved lengthwise and seeded
2 tablespoons butter, or more to taste
3 large shallots, chopped
6 cups chicken stock, or more as desired, divided
3 Granny Smith apples, cored and chopped

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

Hearty Butternut Squash Soup image

Provided by Nancy Fuller

Categories main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
3 apples, peeled, cored and roughly chopped
Two 3-pound butternut squash, peeled, seeded and roughly chopped
1 clove garlic, chopped
1 large yellow onion, chopped
2 tablespoons chopped fresh sage
1/2 teaspoon ground nutmeg
Salt and freshly ground black pepper
8 cups chicken stock
1 cup heavy cream
1/2 cup freshly grated Parmesan
2 tablespoons butter

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

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 Soup Recipes

Number Of Ingredients 14

Ingredients

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.

NANCY'S BUTTERNUT SQUASH AND APPLE SOUP

Nancy's Butternut Squash and Apple Soup image

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

Ingredients

1 large butternut squash, halved lengthwise and seeded
2 tablespoons butter, or more to taste
3 large shallots, chopped
6 cups chicken stock, or more as desired, divided
3 Granny Smith apples, cored and chopped

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

Nancy's Butternut Squash and Apple Soup image

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

Ingredients

1 large butternut squash, halved lengthwise and seeded
2 tablespoons butter, or more to taste
3 large shallots, chopped
6 cups chicken stock, or more as desired, divided
3 Granny Smith apples, cored and chopped

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

Butternut Squash and Apple Soup image

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

Ingredients

1 yellow onion, chopped
1 celery rib, chopped
1 carrot, chopped
1 tablespoon butter
1 butternut squash, peeled, seeds removed, chopped
1 green apple, peeled, cored, chopped
3 cups chicken broth (or vegetable broth if vegetarian)
1/2 teaspoon nutmeg, more to taste
1/2 teaspoon cinnamon, more to taste
1/2 teaspoon salt, more to taste
1/2 teaspoon pepper, more to taste

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.