Squash And Red Onion Soup Recipes

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BUTTERNUT SQUASH SOUP WITH RED ONION-APPLE TOPPING



Butternut Squash Soup With Red Onion-Apple Topping image

I have tried so many recipes for squash soup. I finally tweaked enough recipes together to make this; the best soup ever!! I add milk to make it creamy but if you want to make it vegan omit it, it is still good without it.

Provided by TheRushinChef

Categories     Vegetable

Time 1h30m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 16

2 lbs butternut squash, cubed (about 1 1/2 inch cubes)
3 medium carrots, chopped (same size as the squash)
1 medium yellow onion (Chopped large same as squash and carrot)
2 -3 tablespoons olive oil
1/4-1/2 teaspoon salt
1 teaspoon pepper
1 stalk celery, chopped or 1/2 teaspoon celery seed
2 cups water
2 garlic cloves, minced
1 teaspoon marjoram
1/2 teaspoon rubbed sage
1/4 teaspoon allspice
1 (13 1/2 ounce) can coconut milk
1/2 cup milk
1 apple, peeled and cubed (any that can be used for baking)
1 large red onion, chopped

Steps:

  • Preheat oven to 375°F Toss squash, yellow onion, and carrots with 2TBSP oil, salt, and pepper. Roast for 20-30 minutes, until tender and slightly caramelized.
  • Place celery(or seed), garlic, and herbs in a pot with 2 cups water; stew over medium-low heat to create stock, about 20 minutes.
  • Add squash mixture to pot and use a stick blender to puree. If you do not have a stick blender you can throw it in a blender.
  • Then, add can of coconut milk and puree. Give it a taste; if needed (or wanted), add milk and adjust salt and pepper.
  • Leave it on the stove for a little longer (15 min) and allow it to simmer while making the toppping.
  • Topping: Heat 1 TBSP olive oil in a large skillet over medium heat, when it is cooked about half way add the apples; cook until the apples and onions are caramelized.
  • To serve: pour into bowls and top with Apple-Onion Topping. This reheats really well. I store the topping separate. Sometimes it thickens a bit after refrigerating; if you want it looser just add some more water or milk.

Nutrition Facts : Calories 408.6, Fat 16.5, SaturatedFat 11.5, Cholesterol 2.9, Sodium 168.2, Carbohydrate 66.2, Fiber 5.8, Sugar 44.2, Protein 4

FRENCH ONION & BUTTERNUT SQUASH SOUP



French Onion & Butternut Squash Soup image

Rich and robust Swanson Beef Stock brings major flavor to this cheesy, veggie-packed soup, perfect as a meal or a starter if you're hosting friends.

Provided by campbells

Number Of Ingredients 13

Soup
3 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
2 pounds yellow onions, cut in half lengthwise and thinly sliced
Kosher salt and freshly ground pepper
4 cups butternut squash, diced
1 tablespoon unbleached all-purpose flour
1/2 cup dry sherry
4 cups Swanson Beef Stock
2 tsp. fresh chopped thyme
Toppings
1/2 French baguette, sliced on a bias into 3/4-inch thick pieces
4 cups grated gruyere cheese

Steps:

  • In a large heavy-bottomed pot, melt the butter and oil over medium. Add the onions and season with a pinch of salt. Cook, stirring frequently, until the onions are soft and golden, about 30 minutes.
  • Increase the heat to medium-high and add ¼ cup of the stock and the butternut squash. Using a wooden spoon, scrape up brown bits from bottom of the pan and continue to cook, stirring frequently until the onions are deep golden, about 10 minutes more.
  • Sprinkle flour over onions and squash, and stir to coat. Pour sherry and stock into the pot and add thyme. Bring to a boil and reduce to a simmer. Cook, partially covered, until squash is tender, about 12 minutes. Season with salt and pepper.
  • Preheat the oven to broil with a rack in the top third. Arrange the bread on a rimmed baking sheet and broil until golden on both sides, about 1 to 2 minutes per side.
  • Line a rimmed baking sheet with foil and arrange four ovenproof bowls on the prepared baking sheet. Ladle the soup into the bowls and top each with 2 or 3 slices of toasted baguette and sprinkle with cheese. Broil until the cheese is melted and golden in spots, watching carefully as broilers vary in strength, about 5 minutes. Serve warm.

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