Best Winter Squash Apple And Walnut Soup Recipes

DR. WEILS ROASTED WINTER SQUASH AND APPLE SOUP WITH WALNUT CILANTRO PESTO

DR. WEILS ROASTED WINTER SQUASH AND APPLE SOUP WITH WALNUT CILANTRO PESTO image

Yield 4

Number Of Ingredients 14

Ingredients

1 large winter squash (about 2 1/2 pounds), such as butternut,
buttercup or kabocha; peeled, seeded and cut into 2-inch pieces
2 medium onions, peeled and quartered
3 garlic cloves, peeled
2 tart, firm apples, peeled, cored and quartered
2 tablespoons extra-virgin olive oil
Salt and red chile powder to taste
4 to 5 cups vegetable broth
Cilantro-Walnut Pesto
1 cup walnut pieces
2 cups cilantro leaves, washed, drained and stemmed
1 green jalapeño pepper, seeded and chopped
1 teaspoon salt, or to taste
2 tablespoons cider vinegar

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

Winter Squash, Apple And Walnut Soup image

Provided by Joanna Pruess

Categories dinner, soups and stews, appetizer

Time 10m

Yield Six servings

Number Of Ingredients 9

Ingredients

2 12-ounce packages frozen pureed winter (butternut) squash, defrosted
2 tablespoons unsalted butter
1 cup unsweetened applesauce
1 cup light or heavy cream
1/4 cup ground toasted walnuts
2 teaspoons dried chervil, crumbled
1/2 teaspoon ground mace
Salt and white pepper to taste
1/2 cup toasted walnut pieces, for garnish

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.

Nutrition Facts : @context http, Calories 256, UnsaturatedFat 8 grams, Carbohydrate 18 grams, Fat 21 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 12 grams, Sodium 470 milligrams, Sugar 5 grams, TransFat 0 grams