Best Apple Spiced Butternut Squash Soup Recipes

SPICED BUTTERNUT SQUASH AND APPLE SOUP

Steps:

• Heat olive oil in a medium saucepan over medium heat. Add onion and garlic and cook until tender, 6 to 8 minutes. Add ginger, turmeric, cinnamon, cardamom, and cloves and cook until fragrant, about 1 minute. Add carrots, apple, squash, and 3 cups water. Bring to a boil; cover partially and reduce to a simmer. Season with salt and pepper.
• Cook until vegetables are tender, about 20 minutes. Let cool slightly.
• Working in batches, puree until smooth in a blender. Adjust seasoning, if necessary.

SPICED BUTTERNUT SQUASH AND APPLE SOUP

Steps:

• Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until tender, 6-8 minutes. Add ginger, turmeric, cinnamon, cardamom and cloves and cook until fragrant, about 1 minute. Add carrots, apple, squash and 3 cups water. Bring to a boil; cover partially and reduce to a simmer. Season with salt and pepper. Cook until vegetables are tender, about 20 minutes. Let cool slightly. Working in batches, puree until smooth in a blender (or use immersion blender). Adjust seasoning if necessary.

SPICED APPLE AND BUTTERNUT SQUASH SOUP

Steps:

• 1. Melt the butter in large pot over medium heat. Add the diced onions and apples and cook until tender, about 10 minutes. 2. Stir in the spices, cook for 1 minutes, and then add the squash and 4 cups of chicken stock. Bring to a boil; reduce heat and simmer, uncovered, until squash is tender, about 20 - 30 minutes. 3. Drain the cooked vegetables with a colonder reserving stock. 4. Puree the vegetables in small batches with a small amount of stock in a blender or food processor. Transfer to a large pan over a medium heat. Add enough stock to make a medium thick soup. 5. If not serving right away, reserve any leftover stock, as the soup may thicken on standing. Season with salt and freshly ground pepper. This soup may be made a had ahead. Refrigerate any leftovers.

APPLE & SPICED BUTTERNUT SQUASH SOUP

Steps:

• Preheat the oven to 200oC. Drizzle about 2 tbsp olive oil over the diced butternut squash and mix well to fully coat. Roast in a deep tray for 15-20 mins until tender.
• Heat 2 Tbsp Olive oil in a large saucepan on a medium-high heat, and cook diced panchetta until crisp. Set aside on paper towl to cool and drain off the grease.
• Turn the heat down to medium and in the same saucepan using any leftover oil and bacon juices, cook celery, carrots & onions until soft. About 10-12 minutes.
• Add Ras el-Hanout, paprika & chili and cook for a further minute, keep stirring.
• Remove the Squash from the oven and drain off any excess oil.
• Turn the heat to high and add the butternut squash, potatoes & apples to the pan along with the cider. Allow the alcohol to cook off (About 8-10 minutes)
• Add the stock and cook for a further 10-15 minutes until the apple & vegetables are nice and tender. Add a good pinch a salt & pepper.
• Blend the soup with a hand blender, or in a food processor until smooth and add soured cream.. Stir well and taste to check seasoning.
• Serve with diced panchetta scattered on top and a few matchsticks of fresh apple.

SPICED APPLE-BUTTERNUT SQUASH SOUP RECIPE

Steps:

• Melt butter in large saucepan on medium heat. Add onions; cook 4 min. or until crisp-tender, stirring occasionally. Stir in nutmeg; cook 1 min. Add squash, apples and broth; stir. Bring to boil; cover. Simmer on medium-low heat 50 min. or until squash and apples are tender, stirring occasionally.
• Cool soup slightly. Add, in batches, to food processor or blender; cover. Process until smooth; return to saucepan. Cook on medium-low heat until heated through, stirring occasionally.
• Ladle soup into 8 serving bowls. Add 1 Tbsp. cream cheese spread to each bowl; stir gently to swirl.