Banana Squash Soup With Sweet Potato And Green Apple Recipes

CROCK POT GOLD AND GREEN BANANA SQUASH SOUP

Steps:

• Combine squash, leek, apple, orange, broth, salt, pepper and thyme in slow cooker.
• Cover and cook on low about 6 hours or until veggies are tender. Puree soup mixture, in batches, in a blender or food processor.
• Add hot sauce if desired.
• Ladle soup into bowls and sprinkle with chopped chives.

BUTTERNUT SQUASH AND GREEN APPLE SOUP

Steps:

• Heat a large thick-bottomed pot on medium-high heat. Melt the butter in the pot and let it foam up and recede. Add the onion, carrot, and celery and sauté for 5 minutes. Lower the heat if the vegetables begin to brown.
• 2 Add the butternut squash, apple, broth and water. Bring to boil. Reduce to a simmer, cover, and simmer for 30 minutes or so, until the squash and carrots have softened.
• 3 Use an immersion blender to purée the soup, or work in batches and purée the soup in a standing blender.
• 4 Add pinches of nutmeg, cinnamon, and cayenne. Add salt and pepper to taste. Garnish with chopped fresh parsley or chives.
• recipe originally found on simply recipes (butternut squash apple soup).

BANANA SQUASH SOUP

Steps:

• In a large baking dish bake the banana squash (butternut will work as well), cut sides down, in the middle of a preheated 375° P. oven for 30-45 minutes, or until it is tender when pierced. Discard the seeds and scoop out the flesh with a spoon.
• In a kettle cook the onion in the butter over moderately low heat, stirring, until it is softened, add the flour, and cook the roux, stirring, for 3 minutes. Add the broth, the squash, and the vermouth and simmer the mixture, covered, stirring, for 20 minutes.
• Purée the soup with a hand blender or in batches in a food processor, return it to the kettle, and add the ginger and the nutmeg. Bring the soup to a boil, simmer it, stirring occasionally, for 10 minutes, and add salt and pepper to taste.
• Enjoy!