Best 13 Spiced Squash And Apple Soup Recipes

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When the weather starts to cool, there's nothing quite like a warm and comforting bowl of soup. Our recipe for spiced squash and apple soup is packed with flavor and nutrition. The butternut squash and apples provide a sweet and savory base, while the spices add a touch of warmth and complexity. This soup is also very easy to make, so it's perfect for a busy weeknight meal. Serve it with a side of crusty bread or a simple salad for a complete and satisfying meal.

Here are our top 13 tried and tested recipes!

SPICED BUTTERNUT SQUASH AND APPLE SOUP



Spiced Butternut Squash and Apple Soup image

Cook the veggies (and apple), get out the blender, and your work is done.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 8 cups

Number Of Ingredients 12

2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, chopped
1 inch fresh ginger, grated (2 tablespoons)
1/2 teaspoons turmeric
1/8 teaspoon cinnamon
1/8 teaspoon cardamom
Dash ground cloves
2 carrots, peeled and chopped
1 tart apple, peeled, quartered, and chopped
4 cups chopped butternut squash
Coarse salt and pepper

Steps:

  • Heat olive oil in a medium saucepan over medium heat. Add onion and garlic and cook until tender, 6 to 8 minutes. Add ginger, turmeric, cinnamon, cardamom, and cloves and cook until fragrant, about 1 minute. Add carrots, apple, squash, and 3 cups water. Bring to a boil; cover partially and reduce to a simmer. Season with salt and pepper.
  • Cook until vegetables are tender, about 20 minutes. Let cool slightly.
  • Working in batches, puree until smooth in a blender. Adjust seasoning, if necessary.

Nutrition Facts : Calories 147 g, Fat 5 g, Fiber 5 g, Protein 2 g, SaturatedFat 1 g

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

SPICED APPLE-BUTTERNUT SQUASH SOUP RECIPE



Spiced Apple-Butternut Squash Soup Recipe image

Enjoy a warm and delicious dish with our Spiced Apple-Butternut Squash Soup Recipe. You may never go back to a regular butternut squash soup, Spiced Apple-Butternut Squash Soup.

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield 8 servings

Number Of Ingredients 7

2 Tbsp. butter or margarine
1 onion, chopped
1/8 tsp. ground nutmeg
2 butternut squash (2 lb. each), peeled, chopped (about 6 cups)
2 Granny Smith apples, peeled, chopped
3 cans (14-1/2 oz. each) vegetable broth
1/2 cup PHILADELPHIA Honey Pecan Cream Cheese Spread

Steps:

  • Melt butter in large saucepan on medium heat. Add onions; cook 4 min. or until crisp-tender, stirring occasionally. Stir in nutmeg; cook 1 min. Add squash, apples and broth; stir. Bring to boil; cover. Simmer on medium-low heat 50 min. or until squash and apples are tender, stirring occasionally.
  • Cool soup slightly. Add, in batches, to food processor or blender; cover. Process until smooth; return to saucepan. Cook on medium-low heat until heated through, stirring occasionally.
  • Ladle soup into 8 serving bowls. Add 1 Tbsp. cream cheese spread to each bowl; stir gently to swirl.

Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 3 g

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

SQUASH AND APPLE SOUP



Squash and Apple Soup image

This is just one butternut squash soup recipe that I have, but I LOVE this soup. It's different, and just really delicious.

Provided by dakota kelly

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

Time 35m

Yield 6

Number Of Ingredients 12

2 teaspoons butter
1 onion, chopped
1 pound butternut squash, peeled and chopped
2 apples, peeled and chopped
1 small potato, peeled and chopped
1 teaspoon grated fresh ginger root
1 pinch white pepper
4 cups water
¼ cup apple cider
1 teaspoon packed brown sugar
½ cup plain yogurt
1 tablespoon finely chopped toasted pecans

Steps:

  • In a large saucepan melt butter over medium heat; cook onion, stirring occasionally, for 4 minutes or until softened. Add squash, apples, potato, ginger and pepper; stir in water. Cover and bring to boil; reduce heat to low and simmer for 12 to 15 minutes or until potatoes are tender.
  • In food processor or blender, puree soup, in batches if necessary, until smooth. Return to saucepan. Stir in apple cider and brown sugar; heat to boiling. Garnish with dollop of yogurt and sprinkle with pecans.

Nutrition Facts : Calories 139.9 calories, Carbohydrate 28.6 g, Cholesterol 4.8 mg, Fat 2.8 g, Fiber 5.2 g, Protein 3.1 g, SaturatedFat 1.2 g, Sodium 31.8 mg, Sugar 11.5 g

SPICED SQUASH AND APPLE SOUP



Spiced Squash and Apple Soup image

In preparing for the fall/winter holidays I came across this soup. I was looking for something that could be made ahead and served for a family get-together. Since it has no cream, this recipe looks like it would reheat easily. The original recipe is by Joyce Goldstein and the ingredients were doubled for a large gathering.

Provided by Acerast

Categories     Apple

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon butter, unsalted
1 tablespoon olive oil
1 large onion (about 2 cups)
1 granny smith apple, peeled, cored and diced (about 1 cup)
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon cinnamon
5 cups butternut squash, peeled and diced (2 whole squash)
6 cups chicken stock
salt, to taste
fresh ground pepper, to taste
1 granny smith apple, thinly sliced for garnish

Steps:

  • Melt the butter and olive oil in a soup pot over moderate heat.
  • Add the diced onions and apples and cook until tender, about 10 minutes.
  • Stir in the spices, cook for one minute.
  • Add the squash and chicken stock, bring to a boil, reduce the heat, and simmer, uncovered, until the squash is very tender, about 20-30 minutes.
  • In a blender or food processor, puree the vegetables in batches with a little bit of the stock.
  • Transfer puree mixture into a large bowl.
  • Stir in enough of the remaining stock to make a medium-thick soup.
  • Reserve any leftover stock if not serving right away, as the soup may thicken on standing. This is rich broth so if you have any left just add it to your favorite homemade soup or freeze for another use.
  • Season with salt and pepper and adjust the spices.
  • This soup may be made a day ahead, refrigerated uncovered until cold and then covered to store.
  • To serve, in a large pot heat the soup almost to scalding.
  • Ladle into bowls and top with thin slices of apple.

SPICED SQUASH SOUP



Spiced Squash Soup image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons grapeseed oil
1 tablespoon minced ginger
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon fenugreek seeds
1 teaspoon smoked paprika
4 cups chopped butternut squash
4 cups vegetable broth
A pinch of salt and pepper
2 tablespoons butter
1 teaspoon fennel seeds
A pinch of salt
8 ounces asparagus, trimmed and chopped into 1-inch pieces

Steps:

  • For the soup: Put the oil into a large saucepan and, when it is hot, add the ginger, coriander seeds, cumin seeds, fenugreek seeds and paprika and cook for 1 minute. Add the butternut squash and broth and bring to a simmer. Cook until the squash is very tender, 25 to 30 minutes.
  • Working in small batches, puree the squash and liquid in a blender until smooth. Taste and adjust seasoning. Pour into a clean pot to reheat.
  • For the asparagus: Place a skillet over medium heat and add the butter. When it begins to foam, add the fennel seeds, salt and asparagus and saute for a few minutes until the asparagus is bright green and tender but still crunchy.
  • To serve: Ladle the hot soup into a serving bowl and garnish with the asparagus.
  • Cook's Note: When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

SQUASH APPLE SOUP



Squash Apple Soup image

Here is a great first course! Rich, creamy squash soup with a hint of apple is truly special and worthy of being on your holiday menu. -Holly Wilhelm, Sioux Falls, South Dakota

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 7 servings.

Number Of Ingredients 12

3 celery ribs, chopped
1 large apple, peeled and chopped
1 small onion, chopped
1 tablespoon olive oil
1 tablespoon butter
1 garlic clove, minced
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
2 cans (14-1/2 ounces each) chicken broth, divided
2 packages (12 ounces each) frozen cooked winter squash, thawed
Salad croutons and grated Parmesan cheese, optional

Steps:

  • In a large saucepan, saute the celery, apple and onion in oil and butter until tender. Stir in the garlic, poultry seasoning, salt and pepper; cook 1 minute longer., In a blender, combine 1 cup broth and the vegetable mixture; cover and process until smooth. Return to the pan; add squash and remaining broth. Heat through. Serve with croutons and cheese if desired.

Nutrition Facts : Calories 97 calories, Fat 4g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 620mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

CURRIED BUTTERCUP SQUASH AND APPLE SOUP



Curried Buttercup Squash and Apple Soup image

This hearty New England soup includes a buttercup squash base, apples and maple syrup for sweetness, and curry and cayenne pepper for hints of spice.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 19

1 1/2 cups sour cream
1/4 cup maple syrup
2 teaspoons salt, plus more to taste
1 cup pumpkin seeds, or pepitas, shelled
8 tablespoons (1 stick) unsalted butter, plus more for pan
2 buttercup or small butternut squash, sliced in half lengthwise
2 medium onions, roughly chopped
3 celery stalks, roughly chopped
3 medium carrots, roughly chopped
1/4 cup packed dark-brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon curry powder
1/4 teaspoon cayenne pepper
4 Macoun apples, peeled, cored, and roughly chopped
2/3 cup brandy
1/4 cup honey
Freshly ground black pepper

Steps:

  • Heat oven to 350 degrees. In a small bowl, whisk together sour cream, maple syrup, 2 tablespoons water, and a pinch of salt. Cover; refrigerate.
  • In another bowl, toss pumpkin seeds with 2 teaspoons salt. Spread evenly over baking pan. Toast in oven until seeds are golden and begin to pop, 7 to 10 minutes. Set aside.
  • Butter a 9-by-13-by-2-inch baking dish. Place squash, cut side down, and 1/2 cup water in dish. Bake until tender, about 1 hour. Let cool 45 minutes. Remove seeds, peel, and set aside.
  • In a large stockpot over medium-high heat, melt butter. Add onions, celery, and carrots; cook, stirring, until onions are translucent, about 10 minutes. Add brown sugar and spices; cook, stirring, 5 minutes. Add apples and brandy; cook 10 minutes. Add squash and 12 cups water; simmer 1 hour. Let cool 30 minutes. Puree in food processor until smooth. Add honey, salt, and pepper to taste; pulse to combine.
  • To serve, garnish with a dollop of maple cream, and sprinkle with pumpkin seeds.

SPICED APPLE-BUTTERNUT SQUASH SOUP



Spiced Apple-Butternut Squash Soup image

This is such a fabulously delicious soup!! It can be made ahead by preparing as directed, but do not reheat the puréed squash mixture or top with the cream cheese spread as directed. Cool completely. Cover and refrigerate up to 3 days. When ready to serve, pour into saucepan and cook on medium-low heat until heated through, stirring frequently. Top with the cream cheese spread as directed.

Provided by Chef mariajane

Categories     Low Protein

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

2 tablespoons butter or 2 tablespoons margarine
1 medium onion, chopped
1/8 teaspoon ground nutmeg
6 cups butternut squash, peeled, chopped
2 medium granny smith apples, peeled, chopped
3 (14 1/2 ounce) cans vegetable broth
1/2 cup philadelphia honey nut flavor cream cheese spread

Steps:

  • Melt butter in large saucepan on medium heat. Add onions; cook 4 minutes or untl tender-crisp, stirring occasionaly. Stir in nutmeg; cook 1 minute. Add squash, apples and broth; stir. Bring to a boil. Reduce heat ot medium-low; cover. Simmer 50 minutes. or until squash and apples are tender, stirring occasionally.
  • Cool soup slightly. Add in batches, to food processor or blender; cover. Process until smooth; return to saucepan. Cook on medium-low heat until heated through, stirring occasionally.
  • Ladle soup into eight serving bowls. Just before serving, add 1 tablespoon of the cream cheese spread to each bowl; stir gently to swirl.

Nutrition Facts : Calories 140.8, Fat 7.4, SaturatedFat 4.6, Cholesterol 21.1, Sodium 126.4, Carbohydrate 19, Fiber 3.1, Sugar 7, Protein 2.4

SPICED APPLE-BUTTERNUT SQUASH SOUP RECIPE



Spiced Apple-Butternut Squash Soup Recipe image

Warm up on a chilly evening with our Spiced Apple-Butternut Squash Soup Recipe. Combine the coziness of your favorite cool weather soup with the comforting smell of cooked apples for an apple butternut squash soup that will leave your taste buds happy.

Provided by Kraft Heinz

Yield 8 servings

Number Of Ingredients 7

Tbsp. butter or margarine
onion, chopped
tsp. ground nutmeg
butternut squash (2 lb. each), peeled, chopped (about 6 cups)
Granny Smith apples, peeled, chopped
cans (14-1/2 oz. each) vegetable broth
cup PHILADELPHIA Honey Pecan Cream Cheese Spread

Steps:

  • Melt butter in large saucepan on medium heat. Add onions; cook 4 min. or until crisp-tender, stirring occasionally. Stir in nutmeg; cook 1 min. Add squash, apples and broth; stir. Bring to boil; cover. Simmer on medium-low heat 50 min. or until squash and apples are tender, stirring occasionally.
  • Cool soup slightly. Add, in batches, to food processor or blender; cover. Process until smooth; return to saucepan. Cook on medium-low heat until heated through, stirring occasionally.
  • Ladle soup into 8 serving bowls. Add 1 Tbsp. cream cheese spread to each bowl; stir gently to swirl.

APPLE & SPICED BUTTERNUT SQUASH SOUP



Apple & Spiced Butternut Squash Soup image

A Spanish influenced soup. Sweet, sour, spicy & smokey soup, with salty panchetta and apple sticks. Mmmmm!

Provided by coulthy89

Time 1h10m

Yield Serves 8

Number Of Ingredients 0

Steps:

  • Preheat the oven to 200oC. Drizzle about 2 tbsp olive oil over the diced butternut squash and mix well to fully coat. Roast in a deep tray for 15-20 mins until tender.
  • Heat 2 Tbsp Olive oil in a large saucepan on a medium-high heat, and cook diced panchetta until crisp. Set aside on paper towl to cool and drain off the grease.
  • Turn the heat down to medium and in the same saucepan using any leftover oil and bacon juices, cook celery, carrots & onions until soft. About 10-12 minutes.
  • Add Ras el-Hanout, paprika & chili and cook for a further minute, keep stirring.
  • Remove the Squash from the oven and drain off any excess oil.
  • Turn the heat to high and add the butternut squash, potatoes & apples to the pan along with the cider. Allow the alcohol to cook off (About 8-10 minutes)
  • Add the stock and cook for a further 10-15 minutes until the apple & vegetables are nice and tender. Add a good pinch a salt & pepper.
  • Blend the soup with a hand blender, or in a food processor until smooth and add soured cream.. Stir well and taste to check seasoning.
  • Serve with diced panchetta scattered on top and a few matchsticks of fresh apple.

CURRY SPICED SQUASH SOUP



Curry Spiced Squash Soup image

Growing up on a farm, I helped in the kitchen and had three brothers who liked to eat! My love of cooking continues today.

Provided by Taste of Home

Categories     Lunch

Time 1h50m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

4 pounds butternut squash
1 large onion, diced
1 medium apple, peeled and diced
1/4 cup butter, cubed
1 garlic clove, minced
2 teaspoons curry powder
1/2 teaspoon ground ginger
3 cups chicken broth
1/2 cup heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper, optional

Steps:

  • Cut squash in half; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan. Add 1/2 in. of hot water to pan. Bake, uncovered, at 350° for 40 minutes. Drain water from pan; turn squash cut side up. Bake 20-30 minutes longer or until tender. Cool slightly. , Carefully scoop out squash into a blender or food processor; cover and process until smooth. Set aside., In a large saucepan, saute onion and apple in butter until tender. Add the garlic, curry powder and ginger; cook 1 minute longer. Stir in broth and pureed squash. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Reduce heat to low. Add the cream, salt, pepper and cayenne if desired; heat through (do not boil).

Nutrition Facts : Calories 211 calories, Fat 12g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 568mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 7g fiber), Protein 3g protein.

Tips:

  • Choose firm, ripe squash and apples for the best flavor.
  • Peel and cube the squash and apples before cooking to save time.
  • Use a variety of spices, such as cinnamon, nutmeg, and ginger, to add flavor to the soup.
  • Serve the soup hot with a dollop of sour cream or yogurt and a sprinkle of chopped nuts.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Conclusion:

This spiced squash and apple soup is a delicious and easy-to-make fall soup. It is perfect for a quick lunch or dinner, and it is also a great way to use up leftover squash and apples. The soup is packed with flavor and nutrients, and it is sure to become a family favorite.

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