Butternut Squash And Apple Cider Soup Recipes

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APPLE BUTTERNUT SOUP



Apple Butternut Soup image

Brighten blustery gray days with steaming bowlfuls of soup that's the color of California sunshine. Jane Shapton really wowed our taste panel with her velvety, rich, and slightly sweet creation! This low-fat recipe's a keeper.

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 6 servings.

Number Of Ingredients 10

1 small onion, chopped
1 tablespoon butter
1 garlic clove, minced
6 cups cubed peeled butternut squash
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
1 large apple, peeled and chopped
1/2 cup water
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon salt
1/2 cup half-and-half cream

Steps:

  • In a large saucepan coated with cooking spray, cook and stir onion in butter over medium heat until tender. Add garlic; cook 1 minute longer. Add the squash, broth, apple, water, thyme and salt. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until squash is tender. Cool slightly. , In a blender, process soup in batches until smooth. Return all to the pan; stir in cream and heat through (do not boil).

Nutrition Facts : Calories 172 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 613mg sodium, Carbohydrate 33g carbohydrate (11g sugars, Fiber 9g fiber), Protein 4g protein. Diabetic Exchanges

BUTTERNUT SQUASH SOUP WITH CIDER CREAM



Butternut Squash Soup With Cider Cream image

Make and share this Butternut Squash Soup With Cider Cream recipe from Food.com.

Provided by keeney

Categories     < 60 Mins

Time 1h

Yield 10 serving(s)

Number Of Ingredients 12

5 tablespoons butter
2 1/2 lbs butternut squash, peeled, seeded, cut into 1/2 inch pieces (about 6 cups)
2 cups chopped leeks (white and pale green parts only)
1/2 cup chopped peeled carrot
2 small granny smith apples, peeled, cored, chopped
1 1/2 teaspoons dried thyme
1/2 teaspoon crumbld dried sage
5 cups chicken stock
1 1/2 cups apple cider
2/3 cup sour cream
1/2 cup whipping cream
chopped fresh chives

Steps:

  • Melt butter in heavy, large saucepan over medium high heat. Add squash, leeks, carrots and celery; saute until slightly softened, about 15 minutes.
  • Mix in apples, thyme and sage.
  • Add chicken stock and 1 cup cider and bring to a boil. Reduce heat to medium-low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.
  • Working batches, puree soup in blender.
  • Return soup to pan. Boil remaining 1/2 cup cider in heavy, small saucepan until reduced to 1/4 cup, about 5 minutes. Cool.
  • Place sour cream in small bowl and wisk in reducd cider.
  • (Soup and cider cream can be made made 1 day ahad. Cover separately and refrigerate.).
  • Bring soup to a simmer and serve with a dollop of cider cream.

Nutrition Facts : Calories 244, Fat 15.1, SaturatedFat 8.8, Cholesterol 41.9, Sodium 237.4, Carbohydrate 24.6, Fiber 3.4, Sugar 7.6, Protein 5.3

BUTTERNUT SQUASH AND CIDER SOUP



Butternut Squash And Cider Soup image

Provided by Molly O'Neill

Categories     appetizer

Time 40m

Yield Four servings

Number Of Ingredients 10

1 shallot, peeled and minced
1 clove garlic, peeled and minced
1/4 cup water
3 cups peeled, seeded and cubed butternut squash
1/2 cup chicken broth, homemade or low-sodium canned
3/4 cup apple cider
1/4 cup light sour cream
1/2 teaspoon salt, plus more to taste
1/2 unpeeled red Rome or Delicious apple, cored and finely diced
Cracked black pepper

Steps:

  • Heat a medium-size saucepan over low heat. Add the shallot, garlic and water. Cook until the shallot and garlic are softened, being careful not to let them burn, about 2 minutes. Add the squash and the chicken broth and bring to a boil. Reduce the heat, cover and simmer until the squash is soft, about 20 minutes.
  • Carefully pour the mixture into a blender jar. Holding the top down with a towel, blend until smooth. Add the cider, light sour cream and salt. Continue blending until well combined. Soup can be made ahead up to this point. Place in a clean saucepan over low heat until heated through. Season with additional salt if needed.
  • Ladle the soup among 4 bowls. Garnish with the diced red apple and cracked black pepper. Serve immediately.

Nutrition Facts : @context http, Calories 124, UnsaturatedFat 1 gram, Carbohydrate 26 grams, Fat 2 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 354 milligrams, Sugar 11 grams

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