Best Butternut Squash And Roasted Apple Soup Recipes

ROASTED BUTTERNUT SQUASH, GARLIC, AND APPLE SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Arrange butternut squash halves, carrot chunks, sweet potato chunks, and whole garlic head onto the prepared baking sheet. Drizzle 1 1/2 tablespoons olive oil over the vegetables; season with rosemary, salt, and black pepper.
• Roast in preheated oven for 20 minutes, turn the carrot and sweet potato chunks, and continue roasting until everything is tender, 20 to 30 minutes more. Set aside to cool.
• Use a spoon to remove flesh of squash from skin. Cut carrot and sweet potato into small pieces. Squeeze roasted garlic from skin.
• Heat 1 tablespoon olive oil in a large pot over medium heat; add celery and onion. Season the celery mixture with nutmeg and cayenne pepper; saute until the celery and onion are tender, about 8 minutes. Add apple and continue to cook and stir until apples begin to get hot, about 2 minutes more.
• Pour vegetable broth and apple cider into the pot; bring just to a boil, reduce heat to medium-low, and cook at a simmer for 30 minutes.
• Stir squash, carrot, sweet potato, and garlic to the pot. Blend soup with an immersion blender until smooth.

ROASTED BUTTERNUT SQUASH AND APPLE SOUP WITH COLLEGE INN® BROTH

Steps:

• Pre-heat oven to 450 degrees F.
• Peel and cut up vegetables and apples and arrange along with rosemary sprigs on a large rimmed baking sheet, drizzle with olive oil and season with salt and pepper.
• Roast for 35 minutes until butternut squash and carrots are softened, tossing mixture halfway through.
• Remove rosemary sprigs from the tray; transfer the vegetable mixture to a blender or food processor and pulse the mixture to break down the larger pieces and then blend together until smooth.
• Once the mixture is nearly smooth, add in warmed chicken broth and cream and pulse for an additional 30-60 seconds to combine. Serve hot with crusty bread, add a swirl of creme fraiche, fresh herbs or salty roasted pepitas for garnishes.

BUTTERNUT SQUASH AND ROASTED APPLE SOUP

Steps:

• Preheat oven to 400 degrees. Cut each squash quarter in half and place in a large bowl. Quarter and core apples, and add to bowl. Add 1 or 2 tablespoons oil and a sprinkling of salt and pepper. Rub everything to coat well, and transfer to a large baking sheet. Cover tightly with foil.
• Bake until apples are soft in center, about 30 minutes. Transfer apples to a plate to cool, and return squash to oven to bake until soft, another 15 to 30 minutes. When apples and squash are cool enough to handle, scoop out flesh into a large bowl; discard skins. Working in batches, purée squash and apples in a food processor or blender. If necessary, add some apple cider to each batch to help purée.
• Transfer purée to a 4- to 6-quart soup pot. Add remaining cider and enough chicken broth or water for desired consistency. Place over medium-low heat. Add cinnamon, nutmeg and lemon juice; as soup warms, flavors will emerge. Heat just until steaming, and adjust seasonings to taste. Ladle into warm bowls. If desired, garnish with dried cranberries or dried cherries, toasted almond slivers and diced apple.

ROASTED BUTTERNUT SQUASH AND APPLE SOUP

Steps:

• Combine squash, onion, apple and canola oil in a bowl; toss to coat.
• Arrange vegetables in a single layer on a baking sheet.
• Bake at 400F for 30 minutes.
• Remove roasted vegetables to a blender or food processor and add ginger, garlic and about 1 1/2 cups of the stock; purée, adding more stock if necessary.
• Use a little of remaining stock to deglaze the baking sheet; pour into a large soup pot over medium heat.
• Combine 2 tablespoons of stock with cornstarch in a bowl and whisk until smooth.
• Toast curry powder in a dry skillet until it begins to give off a nutty fragrance.
• Add cornstarch mixture, curry powder, remaining stock, cayenne pepper, salt and pepper to soup pot.
• Cook until slightly thickened, stirring frequently.
• Reduce heat to a simmer and cook for 20 minutes.
• Add milk and cream cheese; heat through until the cheese melts.
• Correct seasonings.
• Serve hot, garnished with minced chives, if desired.

BUTTERNUT SQUASH AND ROASTED APPLE SOUP ADAPTED FROM SAM KASS

Steps:

• 1. Preheat oven to 400 degrees. Cut each squash quarter in half and place in a large bowl. Quarter and core apples, and add to bowl. Add 1 or 2 tablespoons oil and a sprinkling of salt and pepper. Rub everything to coat well, and transfer to a large baking sheet. Cover tightly with foil. 2. Bake until apples are soft in center, about 30 minutes. Transfer apples to a plate to cool, and return squash to oven to bake until soft, another 15 to 30 minutes. When apples and squash are cool enough to handle, scoop out flesh into a large bowl; discard skins. Working in batches, purée squash and apples in a food processor or blender. If necessary, add some apple cider to each batch to help purée. 3. Transfer purée to a 4- to 6-quart soup pot. Add remaining cider and enough chicken broth or water for desired consistency. Place over medium-low heat. Add cinnamon, nutmeg and lemon juice; as soup warms, flavors will emerge. Heat just until steaming, and adjust seasonings to taste. Ladle into warm bowls. If desired, garnish with dried cranberries or dried cherries, toasted almond slivers and diced apple.

BUTTERNUT SQUASH AND ROASTED APPLE SOUP - NYTIMES

Steps:

• 1. Preheat oven to 400 degrees. Cut each squash quarter in half and place in a large bowl. Quarter and core apples, and add to bowl. Add 1 or 2 tablespoons oil and a sprinkling of salt and pepper. Rub everything to coat well, and transfer to a large baking sheet. Cover tightly with foil. 2. Bake until apples are soft in center, about 30 minutes. Transfer apples to a plate to cool, and return squash to oven to bake until soft, another 15 to 30 minutes. When apples and squash are cool enough to handle, scoop out flesh into a large bowl; discard skins. Working in batches, purée squash and apples in a food processor or blender. If necessary, add some apple cider to each batch to help purée. 3. Transfer purée to a 4- to 6-quart soup pot. Add remaining cider and enough chicken broth or water for desired consistency. Place over medium-low heat. Add cinnamon, nutmeg and lemon juice; as soup warms, flavors will emerge. Heat just until steaming, and adjust seasonings to taste. Ladle into warm bowls. If desired, garnish with dried cranberries or dried cherries, toasted almond slivers and diced apple.

BUTTERNUT SQUASH AND ROASTED APPLE SOUP

Steps:

• 1. Preheat oven to 400 degrees. Cut each squash quarter in half and place in a large bowl. Quarter and core apples, and add to bowl. Add 1 or 2 tablespoons oil and a sprinkling of salt and pepper. Rub everything to coat well, and transfer to a large baking sheet. Cover tightly with foil. 2. Bake until apples are soft in center, about 30 minutes. Transfer apples to a plate to cool, and return squash to oven to bake until soft, another 15 to 30 minutes. When apples and squash are cool enough to handle, scoop out flesh into a large bowl; discard skins. Working in batches, purée squash and apples in a food processor or blender. If necessary, add some apple cider to each batch to help purée. 3. Transfer purée to a 4- to 6-quart soup pot. Add remaining cider and enough chicken broth or water for desired consistency. Place over medium-low heat. Add cinnamon, nutmeg and lemon juice; as soup warms, flavors will emerge. Heat just until steaming, and adjust seasonings to taste. Ladle into warm bowls. If desired, garnish with dried cranberries or dried cherries, toasted almond slivers and diced apple. Yield: About 3 quarts.

ROASTED BUTTERNUT SQUASH AND APPLE SOUP WITH COLLEGE INN® BROTH

Steps:

• Pre-heat oven to 450 degrees F.
• Peel and cut up vegetables and apples and arrange along with rosemary sprigs on a large rimmed baking sheet, drizzle with olive oil and season with salt and pepper.
• Roast for 35 minutes until butternut squash and carrots are softened, tossing mixture halfway through.
• Remove rosemary sprigs from the tray; transfer the vegetable mixture to a blender or food processor and pulse the mixture to break down the larger pieces and then blend together until smooth.
• Once the mixture is nearly smooth, add in warmed chicken broth and cream and pulse for an additional 30-60 seconds to combine. Serve hot with crusty bread, add a swirl of creme fraiche, fresh herbs or salty roasted pepitas for garnishes.