Best Spiced Apple And Butternut Squash Soup Recipes

Spiced Butternut Squash and Apple Soup image

Provided by Martha Stewart

Yield Makes 8 cups

Number Of Ingredients 12

2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, chopped
1 inch fresh ginger, grated (2 tablespoons)
1/2 teaspoons turmeric
1/8 teaspoon cinnamon
1/8 teaspoon cardamom
Dash ground cloves
2 carrots, peeled and chopped
1 tart apple, peeled, quartered, and chopped
4 cups chopped butternut squash
Coarse salt and pepper

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.

Nutrition Facts : Calories 147 g, Fat 5 g, Fiber 5 g, Protein 2 g, SaturatedFat 1 g

SPICED BUTTERNUT SQUASH AND APPLE SOUP image

Number Of Ingredients 13

2 TBSP olive oil
1 onion, chopped
2 garlic cloves, chopped
1 inch fresh ginger, grated (2 TBSP) (or use 1-1/2 tspn ground ginger)
1/2 tspn turmeric
1/8 tspn cinnamon
1/8 tspn cardamom
dash ground cloves
2 carrots, peeled and chopped
1 tart apple, peeled, quartered and chopped
4 cups chopped butternut squash
coarse salt and pepper
3 cups water

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 image

Number Of Ingredients 9

4 Tbsp. unsalted butter
2 large onions, diced small
2 large Granny Smith apples, peeled, cored and diced
1 tsp. nutmeg, freshly ground
1/2 tsp. ground allspice
1/2 tsp. ground cinnamon
4 whole butternut squash, peeled and diced
3 quarts chicken stock
Salt and freshly ground pepper to taste

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.