Apple Cinnamon Butternut Squash Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CREAMY BUTTERNUT SQUASH WITH CINNAMON SOUP



Creamy Butternut Squash With Cinnamon Soup image

A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Yield 8

Number Of Ingredients 14

2 tablespoons olive oil
1 ½ pounds peeled and seeded butternut squash , cut into 1-inch chunks
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
1 ½ teaspoons cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
⅛ teaspoon cayenne pepper
3 cups chicken broth, homemade or from a carton or can
1 ½ cups half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: store-bought apple chips

Steps:

  • Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  • Add butternut squash, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
  • Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  • Add cinnamon, ginger, cloves, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  • Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until squash is tender, about 10 minutes.
  • Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
  • Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Nutrition Facts : Calories 177.4 calories, Carbohydrate 21.3 g, Cholesterol 20.6 mg, Fat 10.2 g, Fiber 3.4 g, Protein 2.6 g, SaturatedFat 4.7 g, Sodium 77.7 mg, Sugar 7.5 g

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     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 14

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.

APPLE CINNAMON BUTTERNUT SQUASH SOUP



Apple Cinnamon Butternut Squash Soup image

This apple cinnamon butternut squash soup is perfect for fall, and a fresh twist on the classic belly-warmer. Nothing says you got fall under your thumb more than this deliciously interesting soup, made with love!

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 45m

Yield 8

Number Of Ingredients 11

8 cups cubed seeded peeled butternut squash (2 medium)
1 large apple, peeled, chopped
1 large onion, cut into 1-inch pieces
2 tablespoons packed brown sugar
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/8 teaspoon pepper
3 cups Progresso™ chicken broth (from 32-oz carton)
3/4 cup milk
1 container (6 oz) Greek Fat Free plain yogurt
2 tablespoons chopped fresh chives

Steps:

  • In Dutch oven, mix squash, apple, onion, brown sugar, salt, cinnamon and pepper. Add broth. Cover; heat to boiling over medium-high heat. Reduce heat; simmer about 20 minutes or until squash is tender.
  • In blender or food processor, place one-third of mixture. Cover; blend until smooth. Repeat twice to use up remaining soup. Return to Dutch oven, stir in milk and yogurt. Heat over low heat, stirring occasionally, just until heated through. Ladle into bowls; sprinkle with chives.

Nutrition Facts : Calories 130, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 15 g, TransFat 0 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

BUTTERNUT SQUASH SOUP WITH BAKED CINNAMON APPLES



Butternut Squash Soup with Baked Cinnamon Apples image

This is one of my favorite recipes handed down from a private chef in New York.

Provided by Katie

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

Time 1h39m

Yield 8

Number Of Ingredients 13

2 tablespoons butter
2 pounds butternut squash - peeled, seeded, and chopped
2 small onions, chopped
2 small carrots, peeled and chopped
2 stalks celery, chopped
5 cups chicken broth
2 ½ teaspoons ground cinnamon, divided
½ teaspoon ground nutmeg
¼ cup maple syrup
salt and ground black pepper to taste
1 cup heavy whipping cream
2 cups peeled and diced Granny Smith apples
¼ cup white sugar

Steps:

  • Melt butter in a heavy-bottomed pot over medium heat. Add butternut squash, onions, carrots, and celery; cook, stirring often, until onions are tender, about 12 minutes.
  • Pour broth into the pot; stir in 2 teaspoons cinnamon and nutmeg. Cover and simmer until carrots are soft, about 40 minutes. Stir maple syrup, salt, and pepper into the soup.
  • Cool soup slightly, about 10 minutes. Puree in a food processor or blender in small batches until smooth. Transfer to another pot; stir in heavy cream.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix apples, white sugar, and 1/2 teaspoon cinnamon together and spread on a rimmed baking sheet.
  • Bake apple mixture in the preheated oven until softened, 7 to 8 minutes.
  • Serve soup garnished with baked apples.

Nutrition Facts : Calories 268.7 calories, Carbohydrate 35.3 g, Cholesterol 51.5 mg, Fat 14.5 g, Fiber 4.1 g, Protein 2.9 g, SaturatedFat 8.8 g, Sodium 674.3 mg, Sugar 20 g

More about "apple cinnamon butternut squash soup recipes"

CHEDDAR APPLE BUTTERNUT SQUASH SOUP WITH CINNAMON …
cheddar-apple-butternut-squash-soup-with-cinnamon image
2018-10-18 Staying warm with this creamy Cheddar Apple Butternut Squash Soup. Autumn butternut squash pureed with sweet caramelized apples, …
From halfbakedharvest.com
4.3/5 (206)
Total Time 1 hr
Estimated Reading Time 6 mins
  • 1. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and 1 chopped apple. Cook until fragrant, about 10 minutes. Whisk in the flour and cook until golden, about 2 minutes, then gradually whisk in the broth until smooth. Add the butternut squash, cayenne, and a large pinch each of salt and pepper. Bring to a boil, reduce the heat to medium and cook, covered, until the squash is tender, about 20 minutes. 2. Remove the soup from the stove. Let cool slightly and then puree in a blender or use an immersion blender. 3. Return the soup to the stove and set over low heat. Stir in the milk and cheese until melted and creamy. Add the thyme and cook another 2-3 minutes. Taste and adjust seasonings as desired.4. To make the honey butter apples. Melt the butter in a medium skillet over medium-high heat. Add 1 thinly sliced apple and cook until it just begins to caramelize, about 5 minutes. Add the honey and 2 teaspoons thyme. Cook another minute, then remove f
  • 1. Preheat the oven to 350 degrees F.2. On a rimmed baking sheet, combine the oats, pecans, flour, maple, cinnamon, and a pinch of salt. Add the butter and use your fingers to crumble it into the mix until everything is moist. 3. Transfer to the oven and bake for 20 minutes, stirring halfway through cooking, until crisp and golden brown and smells amazing. I like to serve this warm, so I make it while the soup simmers.


BUTTERNUT SQUASH AND APPLE SOUP RECIPE | MEMORIAL …
butternut-squash-and-apple-soup-recipe-memorial image
2018-12-28 Recipes for People with Cancer; Butternut Squash and Apple Soup. Share. Print. This creamy, easy-to-swallow soup makes for the …
From mskcc.org
Cuisine American
Total Time 1 hr 10 mins
Category Entree
Calories 100 per serving
  • Thoroughly rinse fresh produce under warm running water for 20 seconds. Scrub to remove excess dirt.
  • Line a rimmed baking sheet with parchment paper, then spread squash evenly on paper. Drizzle squash with 2 tablespoons olive oil and roast 8 to 10 minutes. Remove from oven and set aside.
  • Heat remaining 2 tablespoons olive oil in a large pot over medium heat. Add onion and garlic. Cook until onion is soft and starts to brown. Add roasted squash, vegetable stock, water, pumpkin puree, apples, cinnamon, nutmeg, cloves, salt, and black pepper. Bring to a boil over high heat, then reduce to a simmer and cook until squash and apples are tender, about 20 minutes. Remove from heat and let cool.


BUTTERNUT SQUASH, APPLE, AND CINNAMON VANILLA SOUP …
butternut-squash-apple-and-cinnamon-vanilla-soup image
2019-11-12 This Butternut Squash, Apple, and Cinnamon Vanilla Soup is a soul-warming and delicious dish perfect for fall and winter. The creamy texture …
From thefeedfeed.com
3.5/5 (28)
Servings 8


APPLE CINNAMON BUTTERNUT SQUASH SOUP RECIPE ...
apple-cinnamon-butternut-squash-soup image
2012-08-27 Apple Cinnamon Butternut Squash Soup . Save Recipe. Prep 25 min; Total 45 min; Servings 8; Save. Pinterest. Facebook. Email. Print. Ready …
From lifemadedelicious.ca
Servings 8
Total Time 45 mins
Category Side Dish
Calories 130 per serving


BUTTERNUT SQUASH APPLE SOUP - EVERYDAY DELICIOUS
2020-11-27 Add the ginger, garlic, and cinnamon and cook, stirring, for about a minute. STEP 3: Add the chopped butternut squash and the apples. Cook over high heat for about 1-2 …
From everyday-delicious.com
5/5 (2)
Total Time 40 mins
Category Dinner, Soup
Calories 266 per serving
  • Prepare all the ingredients: Peel the butternut squash, scoop out the seeds, and cut it into 1-inch (3 cm) cubes. Peel and core the apples, then cut into cubes. Dice the onion, finely chop garlic and ginger.
  • Sautee the aromatics: Heat the oil in a big pot over medium-low heat. Add the onion and cook for about 5 minutes or until soft and translucent. Add the ginger, garlic, and cinnamon and cook, stirring, for about a minute.
  • Add the chopped butternut squash and the apples. Cook over high heat for about 1-2 minutes, until the squash is lightly browned.
  • Add the broth. Bring to a boil and cook over low heat for about 15 minutes. The butternut squash should be fork tender.


BUTTERNUT SQUASH APPLE SOUP - RECIPE RUNNER
2021-10-18 Sauté them for 4-5 minutes and then add in the butternut squash, apples, cinnamon, nutmeg, cayenne, salt and pepper. Sauté another 2-3 minutes and then pour in the vegetable broth. Stir everything together and bring the soup to a boil. Once boiling, cover with a lid and lower the heat so that the soup is simmering.
From reciperunner.com
Servings 4
Total Time 1 hr 5 mins
Category Soup, Stew + Chili
Calories 254 per serving


CROCKPOT BUTTERNUT SQUASH SOUP WITH APPLE - REAL FOOD ...
2021-09-07 Instructions. Add the onion, carrot, apple, butternut squash, garlic, 1 ½ teaspoons salt, turmeric, cinnamon and stock to a 6-quart slow cooker. Do not add the coconut milk — that will be added at the end. Cover and cook on high for 4-5 hours or on low for 6-7 hours, or until the vegetables are very tender. Uncover and add the coconut milk.
From realfoodwholelife.com
Cuisine American
Total Time 7 hrs 10 mins
Category Soup
Calories 196 per serving


ROASTED BUTTERNUT SQUASH SOUP - THE COOKIE ROOKIE®
2021-11-17 How to make Roasted Butternut Squash Soup with Apple. Be sure to see the recipe card below for full ingredients & instructions! Peel and chop the vegetables for roasting. Add to a large roasting pan and toss in the oil and maple mix. Roast until tender. Pour broth into the pan and deglaze. Puree the vegetables until smooth.
From thecookierookie.com
4.8/5 (5)
Total Time 1 hr 30 mins
Category Soup
Calories 318 per serving


BUTTERNUT SQUASH, SWEET POTATO, AND CINNAMON APPLE SOUP ...
2 cups diced butternut squash (washed and peel on/off*) 2 cups diced sweet potatoes or yams 1 cup chopped apple** with peel (cored) ¼ – ½ tsp Himalayan or grey salt 1 tsp ground cinnamon Pinch of ground pepper ½ tsp ground nutmeg, optional *The peel generally isn’t waxy or too hard on this type of organic squash. It can be made with the ...
From naturallysavvy.com
Estimated Reading Time 2 mins


BUTTERNUT SQUASH & CINNAMON APPLE SOUP ...
2020-09-16 Soup is a great beginner dish for those dipping their toes into cooking vegan. It’s simple, easy to make, and hard to mess up. Which brings me to butternut squash & cinnamon apple soup. When I first made this recipe, it was a simple butternut squash soup, but I felt it needed something. So after a few different batches, I finally found the ...
From thebrokevegangirlsguidetolife.com
Estimated Reading Time 2 mins


APPLE CINNAMON BUTTERNUT SQUASH SOUP LUDA FOODS RECIPE
2018-01-11 Prepare soup base according to package instructions and keep warm. In Dutch oven, mix squash, apple, onion, brown sugar, salt, cinnamon and pepper. Add broth, cover and bring to boil over medium-high heat. Reduce heat and simmer about 20 minutes or until squash is tender. In blender or food processor, place 1/3 of mixture.
From luda.ca
Cooking time 15 minutes
Preparation time 15 minutes
Difficulty 5/20


BUTTERNUT SQUASH MAPLE APPLE SOUP - BARRIE HILL FARMS
2019-10-08 Butternut Squash Maple Apple Soup has a naturally sweet flavor and when combined with your favorite apples it is a super cozy comfort food that will make you want to curl up with a blanket, a book and a big spoon. Roasting the squash with a drizzle of maple syrup will result in a soup that will have the kids rubbing their tummies. This would be the perfect …
From barriehillfarms.com
Cuisine Canadian
Total Time 1 hr
Category Appetizer, Soup
Calories 340 per serving


APPLE CINNAMON BUTTERNUT SQUASH SOUP RECIPE — OUR LIVES ...
2020-09-18 Instructions. In a 4-quart Dutch oven or a large stockpot, mix squash, apple, onion, brown sugar, salt, cinnamon, and pepper. Add broth and heat to boiling over medium-high heat. Reduce heat, cover, and simmer for about 20 minutes or until squash is tender. Use a blender, food processor, or hand blender to blend until smooth.
From ourlivesforhim.com


APPLE-CINNAMON AND BUTTERNUT SQUASH SOUP | TASTY KITCHEN ...
2015-03-05 In a food processor, add thawed butternut squash and sliced apples. Pulse several times. Add remaining ingredients and run processor several minutes to puree. Transfer to a soup pot (or Dutch oven with a lid) on medium heat and cook for 15–20 minutes, stirring frequently. In a bowl, add topping ingredients and use a hand mixer to whip together.
From tastykitchen.com


APPLE AND BUTTERNUT SQUASH SOUP RECIPES
This apple cinnamon butternut squash soup is perfect for fall, and a fresh twist on the classic belly-warmer. Nothing says you got fall under your thumb more than this deliciously interesting soup, made with love! Provided by Betty Crocker Kitchens. Categories Lunch. Time 45m. Yield 8. Number Of Ingredients 11
From tfrecipes.com


APPLE CINNAMON BUTTERNUT SQUASH SOUP
Recipe of Apple Cinnamon Butternut Squash Soup food with ingredients, steps to cook and reviews and rating. Tweet. New recipes ; Best recipes; My recipes; Find recipes: Apple Cinnamon Butternut Squash Soup . You will really enjoy sipping on this squash soup sweetened with apple and a hint of cinnamon. Visit original page with recipe. Bookmark this …
From crecipe.com


PIONEER WOMAN BUTTERNUT SQUASH SOUP RECIPES
BUTTERNUT SQUASH AND APPLE SOUP - RECIPE - NUTRIBULLET. From nutribullet.com Preheat your oven to 400°F. 2 Toss the butternut squash, apples and onion in olive oil with salt and pepper and spread out on an oven-safe sheet pan. Roast for 30-40 … Servings 4. Estimated Reading Time 1 min. Category Soups. Calories 152 per serving. Toss the butternut squash, …
From wiki-recipes.info


APPLE CINNAMON BUTTERNUT SQUASH SOUP RECIPE
Apple cinnamon butternut squash soup recipe. Learn how to cook great Apple cinnamon butternut squash soup . Crecipe.com deliver fine selection of quality Apple cinnamon butternut squash soup recipes equipped with ratings, reviews and mixing tips. Get one of our Apple cinnamon butternut squash soup recipe and prepare delicious and healthy treat for …
From crecipe.com


BUTTERNUT SQUASH SOUP WITH APPLE RECIPES
This apple cinnamon butternut squash soup is perfect for fall, and a fresh twist on the classic belly-warmer. Nothing says you got fall under your thumb more than this deliciously interesting soup, made with love! Provided by Betty Crocker Kitchens. Categories Lunch. Time 45m. Yield 8. Number Of Ingredients 11. Ingredients; 8 cups cubed seeded peeled butternut squash (2 …
From tfrecipes.com


HEALTHY BUTTERNUT SQUASH APPLE SOUP - A BUSY KITCHEN
2021-09-19 Butternut Squash Apple Soup is a Fall Season must!! One of my favorite fall traditions, is making butternut apple squash soup on a weekend during football games. On a fall football weekend, there’s nothing more soothing than chopping and simmering vegetables over a warm stove, as the game plays in the background. As you cook, the kitchen fills with …
From abusykitchen.com


APPLE BUTTERNUT SQUASH SOUP RECIPE | KITCHEN INFINITY ...
2022-01-27 To make the perfect Apple Butternut Squash Soup we've included ingredients and directions for you to easily follow. This recipe is considered a beginner level recipe. The total time to make this recipe will be 10 min. This Apple Butternut Squash Soup will produce enough food for 4 servings. Depending on your culture or family tradition there can be multiple variations for …
From kitcheninfinity.com


BEST BUTTERNUT SQUASH SOUP RECIPE – SEOCOLLECTORS
2022-02-02 Slow cook: Add the oil (optional), onion, garlic, vegetable broth, carrot, apple, butternut squash, sage, cayenne, cinnamon and nutmeg to a small (4-quart) slow cooker or large (6-quart) slow cooker. Toss briefly to combine. Cook for 4-6 hours on low, or 2-3 hours on high, or until the squash is completely tender and mashes easily with a fork. Remove and …
From seocollectors.com


Related Search