Top 3 Butternut Squash And Apple Soup Recipes

What makes my heart yearn the most when I think back on the month Ben and I spent in Paris is lunch, not the abundance of chocolate shops, the way the Eiffel Tower twinkles at night, or even the abundance of fantastic bakeries. I long for the straightforward, undeniably delectable recipes that once adorned every menu. The soup we’re serving today, made with butternut squash and apples, and the croutons are seasoned with sage and parmesan.

Yes, I miss the croissants, macarons, and our spontaneous trips to upscale cheese shops, but what brings back the most fond memories for me is the long, leisurely café lunch.

Ben and I would choose a different Parisian district each afternoon, wander into the first quaint café that caught our eye, and then settle in for a two-hour meal with a few glasses of wine and our books. We would converse, observe people, and be in awe of how wonderful doing nothing can be.

Not the blatantly leisurely pace (though as an overly productive American who spent years eating lunch at her desk, the sensation never did completely wear off), but rather the exquisite simplicity of the food was what most surprised me about lunch in Paris.

The majority of neighborhood cafes in Paris don’t offer elaborate lunches that require six sauces and tedious preparation. Instead, you’ll find straightforward grilled meats, well-balanced salads, neat tartines, and dishes like this butternut squash soup.

Here is 3 recipe(s):

Butternut Squash Apple Soup

Recipe for Butternut Squash Apple Soup with Parmesan Croutons that is quick and healthy Rich, comforting and filled with warm flavors. Easy to freeze and reheat!.

Prep: 20min

Total: 60min

Yield: 8

Ingredients:

• 2 tablespoons olive oil
• 2 medium yellow onions (chopped (about 3 cups total))
• 2 large butternut squash, each weighing about 5 pounds when diced into chunks.
• 4 medium apples
• 3-4 cups low sodium chicken stock (divided)
• 1 1/4 teaspoon kosher salt
• 1/2 teaspoon freshly grated nutmeg*
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• Use a hearty, crusty loaf; you’ll need about six thick slices total. 6 cups sourdough cubes (or whole grain bread cubes, cut into 1-inch pieces).
• 3 tablespoons olive oil
• 2 tablespoons minced fresh sage
• 1/2 teaspoon kosher salt
• 3 tablespoons freshly grated parmesan

Instruction:

1. Preheat your oven to 375 degrees. Heat the olive oil in a sizable, deep stockpot or Dutch oven on low Add the onions and cook for 15 to 20 minutes, stirring occasionally, until very soft.
2. Peel and cut the apples and squash while the onions are cooking. Then add 2 cups of the stock after adding them to the pot. Depending on how big you cut your squash and apple pieces (larger pieces will cook more slowly), bring the pot to a boil, lower the heat to low, cover it, and cook for 20 to 30 minutes, or until the squash and apples are very soft.
3. Meanwhile, prepare the croutons. Place the bread cubes on a large baking sheet. Olive oil should be drizzled over the food before being dusted with salt and sage. Spread out the cubes in a single layer and bake for 10 to 12 minutes, tossing once halfway through, until lightly crisp and browned. When ready to serve, sprinkle with Parmesan cheese, toss to combine.
4. When the apples and squash in the soup are done cooking, either use an immersion blender to puree it or carefully transfer it to a food processor equipped with a steel blade to puree it in batches. Return soup to the pot once complete. The soup will thicken a little when it is stored, so add 1 cup of the remaining chicken stock and stir, adding a little more stock as necessary to reach the desired consistency. Leave the texture fairly thick and rich. Stir in the salt, nutmeg, black pepper, and cayenne. As desired, add a little more salt and pepper after tasting. Serve hot, topped with sage croutons.

Apple-Butternut Squash Soup

A soup fit for Thanksgiving combines butternut squash and apples with tangy, sweet flavors. Meanwhile cumin, coriander, ginger, and cayenne add vibrant flavors.

Ingredients:

• 1 tablespoon unsalted butter
• 1 medium onion, diced
• 1 butternut squash (about 2 pounds), peeled, seeded, and chopped
• 4 red or golden apples, peeled, cored, and chopped; additionally, 1 apple, finely diced and mixed with lemon juice as a garnish (optional).
• 2 teaspoons coarse salt
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon freshly ground black pepper
• 2 cups homemade or store-bought low-sodium chicken or vegetable stock
• 2 1/2 cups water, plus more if needed
• 1 jalapeno chile, thinly sliced, for garnish (optional)
• Sour cream, for garnish (optional)

Instruction:

1. Melt butter in a large saucepan over medium heat. Add the onion; cook for about 4 minutes, stirring occasionally, until it starts to soften. Add the squash and cook for about 10 minutes, stirring occasionally.
2. Add the stock, apples, salt, cumin, coriander, ginger, cayenne, black pepper, and just enough water to cover the ingredients. Bring to a boil. Simmer the mixture for about 30 minutes, or until the vegetables are very soft.
3. Return to the saucepan after batch-pureeing in a food processor or blender until smooth. Heat over low, thinning with more water if necessary. Ladle into shallow bowls to serve; if desired, top with sour cream and garnish with diced apples and jalapenos.

Creamy Apple Butternut Squash Soup

slurp up this amazing creamy apple butternut squash soup

Prep: 15min

Total: 45min

Serving Size: 1 serving

Nutritional information per serving: calories 135 kcal, carbohydrate 21 g, protein 4 g, fat 4 g, saturated fat 1 g, cholesterol 6 mg, sodium 299 mg, fiber 3 g, sugar 9 g.

Ingredients:

• 1 tablespoon olive oil
• 1 cup diced sweet onion
• 1 tablespoon minced garlic
• 4 cups cubed butternut squash
• 2 Granny Smith apples (peeled, cored and chopped)
• 4 cups chicken stock
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/4 cup half and half

Instruction:

1. In a heavy bottom stock pot set to medium heat, warm the olive oil. Add the onion to the pot and cook until softened. Stir in the garlic and cook for 1 minute.
2. Add the squash and the apple to the pot. Cook for 4-5 minutes, stirring occasionally.
3. Bring to a boil after stirring the stock into the squash mixture. The butternut squash should be fork-tender after 15-20 minutes of simmering on low heat.
4. Put the mixture in a blender and secure the lid. (Hold the lid with a towel to prevent burns. ) Puree the mixture until smooth. Refill the pot with the puree and bring it back to a simmer.
5. Mix the puree with the cinnamon, nutmeg, ginger, salt, and pepper. Simmer for an additional 5 minutes.
6. Add the half and half to the soup. Stir to combine.
7. Serve immediately with diced apples, sour cream, and freshly grated nutmeg, if desired.

Apple-Butternut Squash Soup – Martha Stewart

FAQ

Is butternut squash soup a laxative?

Butternut is a type of laxative called a stimulant laxative. Stimulant laxatives speed up the bowels. Combining butternut with other stimulant laxatives may cause the bowels to move too quickly, dehydrate the body, and deplete it of minerals.

What does butternut squash pair well with?

• Herbs
• Sweet: brown sugar, maple syrup, honey.
• Savory foods include pasta, rice, eggs, bacon, chicken, beef, ham, turkey, and sausage.