5 Ingredient Apple Butternut Squash Soup Recipes

SQUASH AND APPLE SOUP

Steps:

• In large pot, over medium-high heat, cook onion in olive oil until soft, about 3 minutes, stirring several times. Add squash, apples, thyme and red pepper. Cook, stirring frequently, until squash begins to turn golden around edges, about 5 minutes. Add broth and bring to boil. Reduce heat to low, cover and simmer for 1 hour, stirring several times. Turn off heat, uncover and allow soup to cool about 15 minutes. Transfer about 1/3 of soup to blender and process until pureed. Repeat with remaining soup in two more batches. Return pureed mixture to pot and stir in half and half. Return to simmer. Season to taste with salt and pepper. Serve hot, garnished with whipped cream and a few green onion slices.;

BUTTERNUT SQUASH SOUP II

Steps:

• Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
• Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

BUTTERNUT SQUASH AND APPLE SOUP

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.

ROASTED BUTTERNUT SQUASH & APPLE SOUP RECIPE - (4.4/5)

Steps:

• NOTE: You don't have to roast the vegetables nor garlic. I find that when I roast vegetables, they take on a deeper and nuttier flavor. Roasting garlic transforms a pungent and strong flavor into a mellow and sweet Preheat the oven to 375F. Cut a small sheet of aluminum foil. Center 4-5 fresh garlic cloves and lightly drizzle with olive oil. Seal the foil and place on the baking sheet with the butternut squash and/or apples. Roasting time is 20-25 minutes. Set aside and allow to cool. Once the garlic is cool enough to safely handle, the soft pulp will gently squeeze out. Set aside. On a parchment of foiled lined baking sheet, dump the diced butternut squash. Drizzle a little olive oil (1-2 Tbsp.) and sprinkle with some coarse salt & black pepper. With your hands, toss the squash to coat and season evenly. Roast for approximately 20 minutes, until tender and lightly golden on the edges. On a separate baking sheet, do the same for the apple chunks. (You could roast it all one one large pan, if you have room.) Roast for about 15 minutes. In a Dutch Oven, add a bit of olive oil (enough to lightly coat the pan) and one small pat of unsalted butter, on medium heat. Add the leeks and cook until tender, about 2-3 minutes. Add the curry (if you are using it) and stir for about 15 seconds. Add the roasted garlic. (Note you can add fresh garlic, but use 1 small clove and be careful it doesn't burn.) Add the roasted squash, diced potato, apples, the white wine and apple juice. Add 2-3 cups of chicken stock-- enough to just cover the vegetables and fruit. Tie the thyme & bay leaves with kitchen twine. (NOTE: You can add the thyme directly to the soup, but I used a bouquet garni just to flavor the broth. I wanted to remove the herbs for aesthetic purposes only.) Bring to a boil, then reduce to a simmer on low heat. Allow the soup to cook for 20-30 minutes. NOTE: If you opted not to roast the vegetables, allow to simmer about 45 minutes, so that the vegetables and apples can cook to fork tender. Using an immersion blender, puree the soup until smooth. Otherwise, use a blender to puree in batches. Be very careful to put a towel over the top of the blender. The soup will be quite thick (from the potato starch). Taste and adjust your seasonings with more salt, if necessary. If desired, add heavy cream or whole milk to thin and give a lighter color and richer flavor. Otherwise, add more chicken or vegetable stock, until it reaches your desired consistency. TASTING NOTES: If you love the taste of butternut squash, then decrease to using only 1 apple and just a splash of apple juice. Since I'm wary of butternut squash, I loved the balance of the apples that toned down the bitterness (to my personal taste buds) of the butternut squash. You could substitute sage, instead of thyme, which I think would be delicious.