Best Apricot Squash Soup Recipes

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EASY BUTTERNUT SQUASH SOUP



Easy Butternut Squash Soup image

When the weather turns cold, get cozy with a bowl of this butternut squash soup. This recipe is super easy. The cream adds richness, but if you're looking to cut calories, it can be omitted. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 9 servings (2 1/4 qt.)

Number Of Ingredients 9

1 tablespoon olive oil
1 large onion, chopped
3 garlic cloves, minced
1 medium butternut squash (3 pounds), peeled and cubed
4 cups vegetable broth
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup heavy whipping cream
Optional: Additional heavy whipping cream and crispy sage leaves

Steps:

  • In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in squash, broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan. Add cream; cook and stir until heated through. If desired, garnish with additional heavy whipping cream and crispy sage.

Nutrition Facts : Calories 157 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 483mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 6g fiber), Protein 3g protein.

BUTTERNUT SQUASH SOUP II



Butternut Squash Soup II image

This is a thick, rich soup with tons of flavor. Something I whipped up off the top of my head, with things I had on hand. Super easy, quick, and a great way to use squash. An instant hit at my house.

Provided by Maplebird

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h10m

Yield 4

Number Of Ingredients 8

2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash - peeled, seeded, and cubed
1 (32 fluid ounce) container chicken stock
salt and freshly ground black pepper to taste

Steps:

  • Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
  • Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

Nutrition Facts : Calories 305.1 calories, Carbohydrate 59.7 g, Cholesterol 20.9 mg, Fat 6.8 g, Fiber 9.5 g, Protein 6.9 g, SaturatedFat 3.8 g, Sodium 1151.4 mg, Sugar 10.5 g

SQUASH SOUP



Squash Soup image

Provided by Alton Brown

Categories     appetizer

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 9

3 to 3 1/2 pounds butternut squash, approximately 2, seeded and quartered
Unsalted butter, melted, for brushing
1 tablespoon kosher salt, plus 1 teaspoon
1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
3 cups chicken or vegetable broth
1/4 cup honey
1 teaspoon minced fresh ginger
1/2 cup heavy cream
1/4 teaspoon freshly grated nutmeg

Steps:

  • Heat the oven to 400 degrees F.
  • Place the quartered squash onto a half sheet pan, brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt and 1 teaspoon of the white pepper. Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender.
  • Scoop the flesh from the skin into a 6-quart pot. Add the broth, honey and ginger. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes. Using a stick blender, puree the mixture until smooth*. Stir in the heavy cream and return to a low simmer. Season with the remaining salt, pepper, and nutmeg.
  • *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

CURRIED SQUASH SOUP



Curried Squash Soup image

Cayenne pepper gives a little kick to bowls of this pretty golden soup, a first course that everyone seems to love. It can be made several days ahead to fit a busy schedule, then heated up whenever needed.

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 6 servings.

Number Of Ingredients 14

1 butternut squash (about 1-3/4 pounds)
1 large onion, chopped
2 garlic cloves, minced
2 tablespoons canola oil
1 tablespoon all-purpose flour
1 teaspoon salt
1 teaspoon curry powder
1/8 teaspoon cayenne pepper
5 cups chicken broth
1 bay leaf
CILANTO CREAM TOPPING:
1/2 cup sour cream
1/4 cup heavy whipping cream
1/4 cup minced fresh cilantro

Steps:

  • Cut squash in half lengthwise; discard seeds. Place squash cut side down in a greased or foil-lined baking pan. Bake, uncovered, at 400° for 40-50 minutes or until tender. When cool enough to handle, scoop out pulp; set aside., In a large saucepan, saute onion and garlic in oil until tender. Add the flour, salt, curry powder and cayenne until blended. Stir in broth. Add bay leaf. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 20 minutes. Discard bay leaf. Cool to room temperature., In a blender, combine half of the broth mixture and squash; cover and process until smooth. Repeat with remaining broth mixture and squash. Return to the saucepan; heat through. Combine the topping ingredients; place a dollop on each serving.

Nutrition Facts : Calories 194 calories, Fat 12g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 1188mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.

WINTER SQUASH SOUP



Winter Squash Soup image

Provided by Ina Garten

Time 50m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons unsalted butter
1 tablespoon good olive oil
2 cups chopped yellow onions (2 onions)
1 (15 - ounce) can pumpkin puree (not pumpkin pie filling)
1 1/2 pounds butternut squash, peeled and cut in chunks
3 cups homemade chicken stock or canned broth
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup half - and - half
Creme fraiche, grated Gruyere, or croutons (see Note), for serving (optional)

Steps:

  • Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half - and - half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired.
  • Cook's Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned. Season with salt and pepper.

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Understanding Apricot Squash Soup

Apricot squash soup is a hearty and delicious soup that is perfect for the fall and winter months. This soup is typically made with butternut squash, which is a winter squash that has a sweet and nutty flavor. The addition of apricots to the soup adds a fruity and slightly tangy flavor, which helps to balance out the sweetness of the squash. There are many different ways to prepare apricot squash soup, but most recipes involve roasting the squash and apricots with spices like cinnamon and ginger, and then blending everything together with a mixture of broth and cream. Some recipes also call for the addition of other ingredients like onions, garlic, and apples to give the soup even more flavor and depth.

Health Benefits of Apricot Squash Soup

Apricot squash soup is not only delicious, but it is also incredibly healthy. Butternut squash is rich in vitamins A and C, both of which are important for maintaining a healthy immune system. It is also high in fiber, which can help with digestion and weight management. Apricots are a great source of vitamin E, which is important for healthy skin and eyesight. They are also high in antioxidants, which help to protect the body against damage from free radicals. When combined, butternut squash and apricots make for a soup that is low in calories but high in nutrients, making it a great option for those who are trying to eat healthy or lose weight.

How to Make Apricot Squash Soup

While there are many different recipes for apricot squash soup, most involve the same basic steps:
Step 1: Roasting the Squash and Apricots
The first step in making apricot squash soup is to roast the squash and apricots. To do this, preheat your oven to 400 degrees Fahrenheit. Cut your butternut squash in half lengthwise and scoop out the seeds. Cut your apricots in half and remove the pits. Place the squash and apricots on a baking sheet lined with parchment paper. Drizzle them with olive oil and sprinkle them with cinnamon, ginger, salt, and pepper. Roast them in the oven for 30 to 40 minutes, or until they are soft and caramelized.
Step 2: Sautéing the Onions and Garlic
While the squash and apricots are roasting, you can sauté some onions and garlic to add to the soup. Start by heating some butter or oil in a large pot over medium-high heat. Add your chopped onions and garlic, and sauté them until they are soft and translucent.
Step 3: Blending Everything Together
Once the squash and apricots are done roasting, you can add them to the pot with the onions and garlic. Pour in some broth or stock and bring the mixture to a boil. Reduce the heat and let it simmer for 10 to 15 minutes. Next, use an immersion blender or transfer the mixture to a blender and puree it until it is smooth and creamy. If the soup is too thick, you can add more broth or cream to thin it out.
Step 4: Adding the Final Touches
Finally, you can add some finishing touches to your apricot squash soup. Some recipes call for the addition of heavy cream or coconut milk to make the soup even richer and creamier. You can also add some fresh herbs like thyme or rosemary for added flavor and garnish.

Conclusion

Apricot squash soup is a delicious and healthy soup that is perfect for fall and winter. It is easy to make and can be customized to your liking, whether you prefer it sweet or savory. With its rich flavors and health benefits, apricot squash soup is sure to become a new favorite in your recipe box.
Soup is the perfect comfort food for a cold winter night. It is also a great way to incorporate more vegetables into your diet. Apricot squash soup is a delicious and nutritious dish that is perfect for any occasion. It is easy to make, and the flavor is always satisfying. In this article, we're going to share some valuable tips that will help you make the best apricot squash soup recipe.

Tip 1: Selecting the Right Apricot Squash

The first step to making a great apricot squash soup is selecting the right apricot squash. You want to look for an apricot squash that is firm, heavy for its size, and has a uniform orange color. Avoid apricot squashes that have bruises, cracks, or soft spots. These can be signs of spoilage or damage, which can affect the flavor and quality of your soup.
Tip 1.1: Different Varieties of Apricot Squash
There are different varieties of apricot squash you can use for your soup. The most common ones are the Acorn squash, Butternut squash, and Kabocha squash. Acorn squash has a mild, sweet flavor and is perfect for soups. Butternut squash has a nutty, sweet flavor, and is easy to peel and dice. Kabocha squash has a dense, sweet flesh, and is a popular ingredient in Asian cuisine.

Tip 2: Preparing the Apricot Squash

After you've selected the right apricot squash, it's time to prepare it for soup. First, you need to wash the apricot squash thoroughly under running water. Then, cut it in half and remove the seeds and stringy pulp with a spoon. You can roast the apricot squash in the oven or steam it on the stovetop. Roasting adds depth of flavor and caramelization to the flesh, while steaming preserves more nutrients.
Tip 2.1: Roasting the Apricot Squash
To roast the apricot squash, preheat your oven to 375 degrees Fahrenheit. Cut the apricot squash in half and scoop out the seeds and stringy pulp. Brush the flesh with olive oil, sprinkle with salt and pepper, and place it cut side down on a baking sheet. Roast the apricot squash in the oven for 45-50 minutes, or until the flesh is tender and caramelized. Let the apricot squash cool for a few minutes before scooping out the flesh with a spoon.
Tip 2.2: Steaming the Apricot Squash
To steam the apricot squash, cut it into cubes or wedges and place them in a steamer basket over a pot of boiling water. Cover the pot with a lid and steam the apricot squash for 10-15 minutes, or until the flesh is tender. Remove the apricot squash from the steamer basket and let it cool for a few minutes before using it in your soup.

Tip 3: Enhancing the Flavor of the Soup

Apricot squash soup is naturally sweet and savory, but there are a few ingredients you can add to enhance the flavor. You can use herbs like thyme, sage, or rosemary to infuse the soup with an earthy aroma. You can also add spices like cinnamon, nutmeg, or cumin to give the soup a warm, spicy flavor. Finally, you can add cream, coconut milk, or yogurt to give the soup a creamy texture and a tangy finish.
Tip 3.1: Use Herbs and Spices
To use herbs and spices in your soup, add them to the soup pot when you're simmering the vegetables. You can tie the herbs in a cheesecloth or just sprinkle them directly into the pot. Use small amounts at first and taste the soup as you go. You don't want to overpower the natural flavor of the apricot squash with too many herbs and spices.
Tip 3.2: Add a Creamy Finish
To add a creamy finish to your soup, add cream, coconut milk, or yogurt after you've blended the soup. This will give the soup a velvety texture and a subtle tanginess. You can also add a dollop of sour cream, crème fraiche, or goat cheese on top of the soup as a garnish. This will add a creamy contrast to the soup and balance the sweetness of the apricot squash.

Tip 4: Serving Suggestions

Apricot squash soup is a versatile dish that you can serve in many ways. You can serve it as an appetizer, a side dish, or a main course. You can also pair it with different types of bread, crackers, or salad. Here are some serving suggestions to try:
Tip 4.1:Pair with Bread or Crackers
Serve your apricot squash soup with a slice of crusty bread or a handful of crackers. Sourdough bread, French baguette, or whole wheat bread are all great choices. You can also try crackers like saltines, whole wheat crackers, or sesame crackers. These will add crunch and texture to the soup and make it more filling.
Tip 4.2: Pair with Salad
Serve your apricot squash soup as part of a bigger meal by pairing it with a light salad. A simple green salad with mixed greens, cherry tomatoes, and lemon vinaigrette is a great choice. You can also try a fruit salad with diced apples, pears, and dried cranberries. The acidity of the fruit will balance the sweetness of the soup and create a refreshing contrast.

Conclusion

Making apricot squash soup is easy and rewarding. By following these valuable tips, you can make a delicious and nutritious pot of soup that everyone will enjoy. Remember to select the right apricot squash, prepare it properly, enhance the flavor with herbs and spices, and serve it with some bread or salad. Enjoy your soup!

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