Acorn Squash And Granny Smith Apple Soup Recipes

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ACORN SQUASH AND APPLE SOUP



Acorn Squash and Apple Soup image

Looking for a hearty dinner? Then check out this tasty soup made with acorn squash and apples - a delightful meal.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h40m

Yield 6

Number Of Ingredients 11

1 medium acorn squash (1 1/2 to 2 pounds)
2 tablespoons butter or margarine
1 medium yellow onion, sliced
2 medium tart cooking apples (Granny Smith, Greening or Haralson), peeled and sliced
1 teaspoon dried thyme leaves
1/4 teaspoon dried basil leaves
2 cans (14 ounces each) chicken broth (4 cups)
1/2 cup half-and-half
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon white or black pepper

Steps:

  • Heat oven to 350°. Cut squash in half; remove seeds and fibers. Place squash, cut sides up, in rectangular pan, 13 x 9 x 2 inches. Pour water into pan until 1/4 inch deep. Bake uncovered about 40 minutes or until tender. Cool; remove pulp from rind and set aside.
  • Melt butter in heavy 3-quart saucepan over medium heat. Cook onion in butter 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in apples, thyme and basil. Cook 2 minutes, stirring constantly. Stir in broth. Heat to boiling; reduce heat to low. Simmer uncovered 30 minutes.
  • Remove 1 cup apples with slotted spoon; set aside. Place one-third of the remaining apple mixture and squash in blender or food processor. Cover and blend on medium speed about 1 minute or until smooth; pour into bowl. Continue to blend in small batches until all the soup is pureed.
  • Return blended mixture and 1 cup reserved apples to saucepan. Stir in half-and- half, nutmeg, salt and pepper; heat until hot.

Nutrition Facts : Calories 155, Carbohydrate 20 g, Cholesterol 15 mg, Fiber 2 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 910 mg

ROASTED ACORN SQUASH SOUP



Roasted Acorn Squash Soup image

Mellow acorn squash is roasted and blended with other ingredients to create a smooth and delicious soup.

Provided by FutureChefShay

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

Time 1h25m

Yield 6

Number Of Ingredients 11

2 acorn squash, halved and seeded
water, as needed
3 tablespoons unsalted butter
1 large sweet onion, chopped
1 large carrot, peeled and chopped
1 clove garlic, minced
3 ½ cups low-sodium chicken stock
¼ cup half-and-half
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 pinch salt and ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Put squash into a baking dish with the cut side down. Pour enough water into the baking dish to cover the bottom.
  • Bake in preheated oven until the flesh of the squash is easily pricked with a fork, about 45 minutes. Remove from oven and allow to cool until squash can be handled. Scoop flesh into a bowl and set aside.
  • Melt butter in a pot over medium-high heat. Cook onion, carrot, and garlic in melted butter until soft, 5 to 7 minutes. Pour chicken stock into the pot; add the squash.
  • Bring the mixture to a simmer and cook for 20 minutes.
  • Pour mixture 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 and return to pot.
  • Stir half-and-half, nutmeg, and cinnamon through the blended soup; season with salt and pepper. Thin the soup with water if desired.

Nutrition Facts : Calories 155.4 calories, Carbohydrate 21 g, Cholesterol 21.3 mg, Fat 7.5 g, Fiber 5.8 g, Protein 3.9 g, SaturatedFat 4.7 g, Sodium 125.3 mg, Sugar 2.2 g

ROASTED ACORN, BUTTERNUT, AND APPLE SOUP



Roasted Acorn, Butternut, and Apple Soup image

This is fabulous soup for the fall season.

Provided by JONATHAND1018

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

Time 1h30m

Yield 12

Number Of Ingredients 12

½ cup butter, softened
½ cup brown sugar
½ cup honey
1 butternut squash, halved lengthwise and seeded
2 acorn squashes, halved and seeded
3 Granny Smith apples, peeled and cored
1 tablespoon olive oil, or to taste
1 large white onion, diced
1 tablespoon thyme
8 cups vegetable stock
2 cups apple cider
1 cup water

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Mix butter, brown sugar, and honey together in a bowl. Spoon about 1/6 of the butter mixture into the cavities of each of the butternut squash halves and the acorn squash halves. Arrange squash halves in large baking dishes.
  • Roast squash in preheated oven for about 30 minutes. Arrange apples around the squash halves and continue baking until flesh is easily removable with a spoon, about 30 minutes more.
  • When you add the apples to the oven, heat olive oil in a small skillet over medium-low heat; add onion and thyme. Cook onion, stirring frequently, until completely caramelized, about 30 minutes.
  • Scoop roasted squash into a large pot; add apples and caramelized onion. Pour vegetable stock, apple cider, and water into the pot; bring to a boil and remove from heat.
  • 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. Reheat before serving, as needed.

Nutrition Facts : Calories 278.5 calories, Carbohydrate 50.7 g, Cholesterol 20.3 mg, Fat 9.3 g, Fiber 4.6 g, Protein 2.6 g, SaturatedFat 5.1 g, Sodium 375.6 mg, Sugar 32 g

SQUASH, GINGER AND APPLE SOUP



Squash, Ginger and Apple Soup image

This easy soup is delicious. It is wonderful proof of the theory that ingredients that come into season together are naturally complementary. Autumn, then, is the time to simmer up a pot of this golden potage. The ginger adds a lively kick to an otherwise sweet and mellow dish. You will not be dissappointed!! Serves 8 as a first course, or 4 as a main course. Prep time is the time it takes to bake the squash...

Provided by MarieRynr

Categories     Apple

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 10

2 small butternut squash (2 1/2 lb in total)
3 tablespoons unsalted butter
3 small granny smith apples, cored,peeled and chopped
1 1/2 cups finely chopped yellow onions
3 tablespoons minced peeled fresh ginger
2 cloves garlic, peeled and chopped
6 cups vegetable stock
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup whipping cream (optional)

Steps:

  • Position a rack in the middle of the oven and preheat to 450*F.
  • Line a jelly roll pan with tinfoil.
  • Halve the squash lenghtwise and with a sharp metal spoon scrape out and discard all the seeds and fibres.
  • Lay the squash halves, cut side down, on the pan and bake them until they are very tender when pierced with a fork-- about 40 minutes.
  • Remove the pan from the oven and when the squash is cool enough to handle, scoop out the flesh, including any well browned edges.
  • Chop and reserve the flesh.
  • In a large pot over medium heat, melt the butter.
  • Add the apple, onion,ginger and garlic and cook, uncovered, stirring once or twice until lightly browned.
  • (15 to 20 minutes) Add the stock, reserved squash, salt and pepper and bring to a simmer.
  • Partially cover the pan and cook the soup, stirring occasionally until the apples are very tender, about 30 to 35 minutes.
  • Remove from heat and cool slightly.
  • Puree the soup in batches in a food processor or blender, or force it through a food mill.
  • This soup can be prepared up to 3 days in advance, and will taste the better for it.
  • Cool, cover and refridgerate.
  • To serve, return soup to the pan.
  • Add the cream if you are using it, and heat, stirring often, until steaming, about 5 minutes.
  • Adjust the seasoning and ladle into bowls.
  • NOTE: A spoonful of sweetly caramelized apples and a dollop of ginger cream will transform this simple country soup into a dazzling starter.
  • Or, sprinkle it with crumbled Gorgonzola (about 1 cup), diced raw red apple (about 3/4 cup) and chopped pistachios or toasted pumpking seeds (about 1/2 cup) For Carmelized apples: melt 3 TBS unsalted butter.
  • Add 2 medium-large cored, peeled and diced Granny Smith apples and cook stirring often until lightly browned.
  • Add 1 TBS packed golden brown sugar, a pinch of salt and a generous grinding of black pepper and cook, stirring another 5 minutes until the apples are well browned and glazed.
  • Use hot.
  • For Ginger Cream: In a small bowl, whisk 1/3 cup chilled whipping cream into soft peaks.
  • Stir in 1 TBs fresh ginger juice, made by finely shredding the ginger on a grater and pressing it through a seive set over a small bowl.

ROASTED ACORN SQUASH SOUP WITH HORSERADISH AND APPLES



Roasted Acorn Squash Soup with Horseradish and Apples image

Pureed soups can be made with a variety of vegetables. This soup is also delicious when made with roasted beets or carrots in place of the squash.

Provided by Martha Stewart

Categories     Soup Recipes

Number Of Ingredients 10

3 acorn squash (about 3 pounds total)
3 1/2 cups Homemade Chicken Stock, or canned low-sodium chicken or vegetable broth, skimmed of fat
1 1/2 cups apple cider
1 tablespoon freshly grated horseradish
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 Granny Smith apples (about 1 pound)
Juice of 1 lemon
1/4 cup coarsely chopped fresh flat-leaf parsley leaves
Olive-oil cooking spray

Steps:

  • Heat oven to 450 degrees. Cut acorn squash in half lengthwise, scoop out seeds, and place, cut side down, on a baking sheet coated with olive-oil cooking spray. Roast until tender, about 45 minutes.
  • Combine chicken stock, apple cider, 1 teaspoon horseradish, salt, and pepper in a medium saucepan, and bring to a simmer. Scoop squash flesh out of skins, and place in the bowl of a food processor. Add 1 cup stock mixture, and puree until smooth. Stir squash mixture into pan with remaining stock, and keep soup warm.
  • Peel and core apples, and cut into 1/4-inch dice. Transfer to a small bowl, add lemon juice and remaining 2 teaspoons horseradish, and toss to combine. Heat a medium sautepan coated with olive-oil cooking spray over medium-high heat. Add apple mixture, and saute until golden brown. Serve soup garnished with sauteed apple mixture and chopped parsley.
  • Individually wrap 2 1/2 to 3 pounds beets in aluminum foil, leaving the skin on. Roast them in 450-degree oven until fork-tender, about 1 hour. When cool enough to handle, remove the skins by wiping the beets with a paper towel. Proceed with the acorn-squash soup recipe from step 2.
  • Wrap about 3 pounds peeled and trimmed carrots in an aluminum foil packet. Roast them in 450-degree oven until fork-tender, about 45 minutes. Proceed with the acorn-squash soup recipe from step 2.

Nutrition Facts : Calories 117 g, Cholesterol 28 g, Fat 1 g, Fiber 2 g, Protein 3 g, Sodium 306 g

SQUASH AND APPLE SOUP



Squash And Apple Soup image

Provided by Food Network

Yield 10-12 servings

Number Of Ingredients 11

1 medium onion, chopped
1/4 cup STAR Extra Virgin Olive Oil
6 cups diced acorn or butternut squash, about 2 1/2 lb.
2 small Granny Smith apples, peeled, cored and diced
1 tsp. dried thyme leaves
1/8 tsp. ground red pepper, or more to taste
4 cups chicken broth
1 cup half and half
Salt and pepper
3/4 cup whipping cream, whipped
Sliced green onion

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.;

ACORN SQUASH AND GRANNY SMITH APPLE SOUP



Acorn Squash and Granny Smith Apple Soup image

I got this recipe from about.com and it was written by Fiona Haynes. I'm adding this because this is a great recipe and tastes great, wonderful on a cool autumn night. "Acorn Squash has a slightly earthier taste than butternut squash, which complements the sweetness of the apple and mild spice of the curry powder. Enjoy this acorn squash and apple soup with some crusty whole-grain bread." -Fiona Haynes

Provided by melissa

Categories     Apple

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

1 acorn squash (about 1 1/2 pounds)
2 teaspoons canola oil
1 medium onion, finely chopped
1 large granny smith apple, peeled, cored, and chopped into 1/2-inch pieces
2 teaspoons curry powder
2 cups fat-free low-sodium chicken broth or 2 cups vegetable broth

Steps:

  • Pierce acorn squash with a fork, and place on a paper towel in the microwave for 8-10 minutes. Pierce with tip of knife to see if it's tender. Carefully remove from microwave.
  • Allow to cool, then halve the acorn squash lengthwise.
  • Scoop out seeds and fibers.
  • Meanwhile, heat oil in a medium pot or Dutch oven. Sauté onions and apples for 5 minutes, until softened. Sprinkle curry powder and stir well.
  • Scoop the flesh of the acorn squash from the skin and add to pot. Discard skin.
  • Pour in chicken or vegetable broth. Bring to a boil, then cover and simmer for 15 minutes.
  • Using a hand blender or a regular blender, puree the soup until smooth. Serves 4
  • Per Serving: Calories 145, Calories from Fat 2.8g (sat 0.2g), Cholesterol 0mg, Sodium 37mg, Fiber 4.3g, Protein 2.6g.

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