Chai Spiced Butternut Squash Soup With Apple Cream Recipes
CHAI BUTTERNUT SQUASH SOUP WITH APPLES
Frozen cubed squash works well in this soup, and as a wider variety of winter squash comes back into season, consider roasting them whole in the oven (poke it a few times with a sharp knife first) when it's onto bake something else - a whole squash takes about an hour, and once cool can be peeled with your fingers, and the roasted flesh used in a pot of soup.
Provided by Julie Van Rosendaal
Number Of Ingredients 10
Steps:
- Set a Dutch oven over medium-high heat, add a drizzle of oil and sauté the onion for a few minutes, until soft.
- Add the curry paste or powder and ginger and sauté for another minute or two.
- Add the squash, apple, stock and tea, season with salt and pepper and bring to a simmer. Cook for about 30 minutes, or until the squash is very soft.
- Adjust seasoning, add the cream and puree with a hand-held immersion blender straight in the pot, until smooth.
APPLE BUTTERNUT SOUP
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
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
APPLE-BUTTERNUT SQUASH SOUP
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
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.
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- Peel and seed squash, then cut into 1/2-inch pieces. Mince scallion whites and scallion greens; keep whites and greens separate.
- Melt butter in dutch oven over medium-high heat. Add squash, scallion whites, sugar and 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until squash is softened and lightly browned, about 8-10 minutes.
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