Best Winter Squash And Apple Soup Recipes

ROASTED WINTER SQUASH AND APPLE SOUP

Steps:

• Preheat oven to 400 degrees. In a large roasting pan, toss squash, onions, garlic, and apples with oil to coat. Season well with salt and chile powder. Roast, stirring every 10 minutes, until vegetables are fork-tender and lightly browned, about 40 minutes.
• Transfer half the vegetables and 2 cups stock to a food processor; puree until smooth. Repeat with remaining vegetables and broth. Return pureed mixture to pot, thinning soup with stock, if necessary. Season with salt and chile powder; bring to a simmer over medium-low heat. Serve immediately, garnished with Cilantro Walnut Pesto, if desired.

DR. WEIL’S ROASTED WINTER SQUASH AND APPLE SOUP WITH WALNUT CILANTRO PESTO

Steps:

• 1. Preheat oven to 400 degrees. In a large roasting pan, toss the squash, onions, garlic and apples with the oil to coat. Season well with the salt and chile. Roast, stirring every 10 minutes, until the vegetables are fork tender and lightly browned, about 40 minutes. 2. Put half of the vegetables and 2 cups of the broth in a food processor and purée until smooth. Repeat with the remaining vegetables and broth. Return puréed mixture to the pot. If the soup is too thick, add more broth. Correct the seasoning and heat to a simmer. 3. Serve in warm bowls with dollops of cilantro-walnut pesto. PESTO 1. Put the walnuts in a food processor and grind them fine. 2. Add the cilantro, jalapeño pepper, salt, vinegar and 2 to 3 tablespoons of water and blend. Blend in a little more water if necessary to make a thick sauce. Taste and correct the seasoning, adding more salt if necessary.

WINTER SQUASH, APPLE AND WALNUT SOUP

Steps:

• Combine all the ingredients except the walnuts pieces in a large saucepan and stir to blend well. Cook the soup over medium heat until warmed through, about six to eight minutes. Ladle the soup into bowls and add a few chopped walnut pieces in the center.

DR. WEIL’S ROASTED WINTER SQUASH AND APPLE SOUP

Steps:

• 1. Preheat oven to 400 degrees. In a large roasting pan, toss the squash, onions, garlic and apples with the oil to coat. Season well with the salt and chile. Roast, stirring every 10 minutes, until the vegetables are fork tender and lightly browned, about 40 minutes. 2. Put half of the vegetables and 2 cups of the broth in a food processor and purée until smooth. Repeat with the remaining vegetables and broth. Return puréed mixture to the pot. If the soup is too thick, add more broth. Correct the seasoning and heat to a simmer. 3. Serve in warm bowls with dollops of cilantro-walnut pesto.

WINTER SQUASH AND APPLE SOUP

Steps:

• 1. Heat olive oil in a 6-qt. saucepan over medium-high heat; add onion, and cook, stirring often, until lightly browned, about 15 minutes. Add ginger and garlic, and cook, stirring, for 1 minute. Add turmeric, five-spice powder, squash, apples, and salt and pepper, and cook, stirring, until fragrant, about 2 minutes. Add stock, and bring to a boil; cook, covered and stirring occasionally, until squash and apple are tender, about 15 minutes. 2. Using an immersion blender or food processor, puree the soup and then return it to saucepan. Stir in the lime juice and keep warm. 3. Meanwhile, heat canola oil in a 2-qt. saucepan over medium-high heat until a deep-fry thermometer reads 350°; add mushrooms, and fry until browned and crisp, about 3 minutes. Using a slotted spoon, transfer mushrooms to paper towels to drain; set aside and reserve oil for another use. Wipe saucepan clean and add butter, mint, cumin, paprika, and salt and pepper; heat over medium heat, and cook, stirring, until melted and fragrant, about 5 minutes. 4. To serve, ladle soup into bowls; drizzle each bowl with some of the spiced mint butter and top with some of the fried mushrooms.