Best Squash Wild Rice And Apple Soup With Sage Recipes

SQUASH, WILD RICE, & APPLE SOUP WITH SAGE

Steps:

• Preheat oven to 400. Oil baking sheet, cut squash in half, scoop out seeds, and bake squash cut-sides down on baking sheet for 30 minutes or until tender. Let squash cool, then scoop out centers and puree in food processor. Measure out 2 c puree for soup.
• Cook wild rice in the water for 20-30 minutes or more, depending on variety of rice. Drain water when the grains are tender.
• In soup pot, het butter and then saute onion, sage, and celery over medium heat until tender. Sprinkle in flour and cook, stirring and scraping pan to prevent scorching, about 3 minutes. Whisk in milk, a little at a time, and simmer gently for a few minutes.
• Whisk in pureed squash, and stir over low heat. Add thyme, cayenne, salt, wild rice, and apple, stirring over low heat until warmed through.
• Makes about 8 c, 6 servings.

CREAMY BUTTERNUT SQUASH & SAGE SOUP

Steps:

• Preheat oven to 400°. Place squash in a foil-lined 15x10x1-in. baking pan. Drizzle with oil; sprinkle with sage, salt and pepper. Toss to coat. Roast 30-35 minutes or until tender, stirring occasionally., Meanwhile, in a large saucepan, heat oil and 1 tablespoon butter over medium heat. Add onion and garlic; cook and stir 3-4 minutes or until softened. Reduce heat to medium-low; cook 30-40 minutes or until deep golden brown, stirring occasionally. Stir in salt, pepper flakes and pepper., Add water, sweet potato and carrot to saucepan. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until vegetables are tender. Add squash mixture and remaining butter to soup. Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through.

APPLE SQUASH SOUP

Steps:

• In a large saucepan, heat butter over medium-high heat. Add onion and sage; cook and stir 2-4 minutes or until tender. Add broth, apples and water; bring to a boil. Reduce heat; simmer, covered, 12 minutes., Add squash, ginger and salt; return to a boil. Reduce heat; simmer, uncovered, 10 minutes to allow flavors to blend. Remove from heat; cool slightly., Process in batches in a blender until smooth; return to pan. Add milk; heat through, stirring occasionally (do not allow to boil). Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

BALSAMIC ROASTED WINTER SQUASH AND WILD RICE SALAD

Steps:

• Rinse the wild rice. Bring the water or stock to a boil in a medium saucepan, add salt to taste and the rice. Bring back to a boil, reduce the heat, cover and simmer 45 minutes, until the rice is tender and has begun to splay. Drain through a strainer, return to the pot and cover the pot with a clean dishtowel. Return the lid to the pot and let sit for 10 minutes
• Meanwhile, preheat the oven to 425 degrees. Line a baking sheet with foil. Place the squash in a bowl or directly on the baking sheet and toss with salt to taste, the balsamic vinegar and 1 tablespoon of the olive oil. Spread on the baking sheet in an even layer and make sure to tip all of the liquid remaining in the bowl over the squash. Roast for 20 to 30 minutes, stirring every 10 minutes so that the squash browns evenly. The squash should be tender all the way through. Remove from the heat
• In a small bowl or measuring cup, whisk together the lemon juice, garlic, salt to taste and mustard. Whisk in the remaining olive oil and the walnut oil
• Combine the wild rice, squash, herbs and celery in a large bowl. Toss with the dressing. Add salt and pepper to taste. Line a platter, individual plates or a wide salad bowl with the baby spinach or arugula. Top with the salad and serve

SQUASH & WILD RICE SOUP RECIPE

Steps:

• To make the lemon ginger rosemary butter, heat the butter in a small saucepan over medium heat for about 3 minutes - long enough for it to start to brown a bit.
• Remove from the heat and immediately stir in the rosemary, lemon zest, grated ginger, and salt
• stir well and let sit for 5 minutes or so. Strain the butter and reserve the pulp to serve separately.
• Grate the ginger (a fine Microplane grater works well) and scoop the grated ginger pulp into a fine-mesh strainer.
• Use your fingers to press the juice into a bowl.
• You might find it helpful to make a loose fist and run your knuckles around the sides and bottom of the strainer. (You can, of course, speed the process by using a juicer.)
• To make the soup, melt the butter in a large soup pot over medium-high heat.
• Add the onions, shallots, serrano, and salt.
• Cook until softened, about 5 minutes, then add the pumpkin and the water (less if you like a thicker soup, though this soup is nice on the thinner side).
• Bring just to a simmer and cook until the squash is completely tender throughout about 15 minutes.
• Note that the time it takes will differ among different squash varietals.
• Remove from the heat, puree with a hand blender until smooth, and stir in the ginger juice.
• If you like an even thinner soup, add a bit more water at this point, then stir in more salt to taste.
• Serve over a big scoop of wild rice with a dollop of yogurt, some pepitas, the lemon ginger rosemary butter, and a bit of pulp.

SMOKED SAUSAGE, BUTTERNUT SQUASH AND WILD RICE SOUP

Steps:

• Preheat the oven to 400 degrees F.
• Season the squash with 1 tablespoon of the oil, salt and pepper. Place on a baking sheet and roast for 45 minutes to 1 hour or until tender. Remove from the oven and cool completely. In a blender or food processor, puree the squash with 2 cups of the chicken stock. Puree until smooth and set aside.
• In a saucepan, over medium heat, bring 4 cups of the stock and 1/2 cup of the chopped onions to a simmer. Stir in the rice and cook until the rice is tender and the liquid is absorbed, about 1 hour, stirring occasionally with a fork. Remove the rice from the pan and cool. In a large saucepan, over medium heat, add the remaining tablespoon of oil. When the oil is hot, add the sausage and brown for 3 minutes. Add the remaining 2 cups of onions and corn. Season with salt and pepper. Saute for 3 minutes. Add the remaining 6 cups of stock and squash puree. Bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes. Skim off any fat that rises to the surface. Stir in the rice and continue to cook for 10 minutes. Remove from the heat, stir in the half-and-half and reason with salt and pepper. Stir in the parsley and serve.

SMOKED SAUSAGE, BUTTERNUT SQUASH AND WILD RICE SOUP

Steps:

• Preheat the oven to 400 degrees.
• Season the squash with 1 tablespoon of the oil, salt and pepper. Place on a baking sheet and roast for 45 minutes to 1 hour or until tender. Remove from oven and cool completely.
• In food processor or blender, puree the squash with 2 cups of the chicken stock until smooth. Set aside.
• In a saucepan over medium heat, bring 4 cups of the stock and 1/2 cup of the chopped onions to a simmer. Add the rice and cook until the rice is tender and the liquid is absorbed, about 1 hour, stirring occasionally with a fork. Remove the pan from the heat and let cool.
• In a large saucepan over medium heat, add the remaining tablespoon of oil. When the oil is hot add the sausage and brown for 3 minutes. Add the remaining 2 cups of onions and the corn. Season with salt and pepper and saute for 3 more minutes.
• Add the remaining 6 cups of stock and squash puree. Bring to a boil. Reduce heat to medium low, cover, and simmer for 20 minutes. Skim off any fat that rises to the surface.
• Stir in the rice and continue to cook for 10 more minutes. Remove from the heat, stir in the half and half and season to taste with salt and pepper.
• Stir in the parsley and serve.

SQUASH AND APPLE SOUP

Steps:

• In a large saucepan melt butter over medium heat; cook onion, stirring occasionally, for 4 minutes or until softened. Add squash, apples, potato, ginger and pepper; stir in water. Cover and bring to boil; reduce heat to low and simmer for 12 to 15 minutes or until potatoes are tender.
• In food processor or blender, puree soup, in batches if necessary, until smooth. Return to saucepan. Stir in apple cider and brown sugar; heat to boiling. Garnish with dollop of yogurt and sprinkle with pecans.

CURRIED WILD RICE AND SQUASH SOUP

Steps:

• In a pot, bring the wild rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.
• Place the squash in a medium pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender. Drain, return to the pot, and mash. Mix in the chicken broth and orange juice.
• Melt the butter in a skillet over medium heat, and saute the onion and garlic until tender. Season with the curry powder. Reduce heat to low, and continue cooking about 12 minutes, stirring occasionally.
• In a blender or food processor, blend the squash and broth with the onion and garlic mixture until smooth. Return to the medium pot, mix in the cooked wild rice, and cook until heated through. Season with salt and pepper to serve.

SQUASH, WILD RICE, AND APPLE SOUP WITH SAGE

Steps:

• Preheat oven to 400°F Oil a large baking sheet. Cut the squash in half, scoop out the seeds, and put the squash halves, cut side down, on the baking sheet. Bake until very tender about 30 minutes. Let the squash cook to room temperature, then puree in a food processor or blender. Measure 2 cups of the puree and save any extra for another use.
• Cook the wild rice in the water for 20 minutes to an hour, depending on the variety. Drain off any excess water when the grains are tender.
• Ina soup pot, heat the butter, then saute the onio, sage, and celery over medium heat until tender. Sprinkle in the flour and cook, stirring and scraping the bottom of the pan to prevent scorching, for about 3 minutes.Whisk in th emilk, a little at a time, and bring to a simmer. Reduce the heat so the mixture just bubbles gently for a couple of minutes.
• Whisk in the pureed squash, and stir over low heat. Add the thyme, cayenne, salt, wild rice, and apple, stirring over low heat just until warmed through.