Feast your senses on a culinary delight that harmonizes the earthy sweetness of roasted acorn squash with the crisp tartness of apples, enveloped in a creamy, subtly spiced symphony of flavors. This roasted acorn squash and apple soup is a symphony of autumnal flavors, offering a taste of the season's bounty. Its velvety texture, vibrant hue, and enticing aroma create an irresistible invitation to indulge in its comforting embrace.
Complementing this delightful soup are two additional culinary gems: a vibrant roasted butternut squash soup that captures the essence of fall with its deep, nutty flavor and a creamy cauliflower soup infused with roasted garlic and herbs, offering a symphony of savory and aromatic notes. Each recipe promises a unique culinary experience, catering to diverse palates and preferences. Embark on a culinary journey as we delve into the art of crafting these delectable soups, transforming ordinary ingredients into extraordinary culinary creations.
ROASTED ACORN, BUTTERNUT, AND APPLE SOUP
This is fabulous soup for the fall season.
Provided by JONATHAND1018
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix butter, brown sugar, and honey together in a bowl. Spoon about 1/6 of the butter mixture into the cavities of each of the butternut squash halves and the acorn squash halves. Arrange squash halves in large baking dishes.
- Roast squash in preheated oven for about 30 minutes. Arrange apples around the squash halves and continue baking until flesh is easily removable with a spoon, about 30 minutes more.
- When you add the apples to the oven, heat olive oil in a small skillet over medium-low heat; add onion and thyme. Cook onion, stirring frequently, until completely caramelized, about 30 minutes.
- Scoop roasted squash into a large pot; add apples and caramelized onion. Pour vegetable stock, apple cider, and water into the pot; bring to a boil and remove from heat.
- Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Reheat before serving, as needed.
Nutrition Facts : Calories 278.5 calories, Carbohydrate 50.7 g, Cholesterol 20.3 mg, Fat 9.3 g, Fiber 4.6 g, Protein 2.6 g, SaturatedFat 5.1 g, Sodium 375.6 mg, Sugar 32 g
ROASTED ACORN SQUASH SOUP
Mellow acorn squash is roasted and blended with other ingredients to create a smooth and delicious soup.
Provided by FutureChefShay
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 1h25m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Put squash into a baking dish with the cut side down. Pour enough water into the baking dish to cover the bottom.
- Bake in preheated oven until the flesh of the squash is easily pricked with a fork, about 45 minutes. Remove from oven and allow to cool until squash can be handled. Scoop flesh into a bowl and set aside.
- Melt butter in a pot over medium-high heat. Cook onion, carrot, and garlic in melted butter until soft, 5 to 7 minutes. Pour chicken stock into the pot; add the squash.
- Bring the mixture to a simmer and cook for 20 minutes.
- Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to pot.
- Stir half-and-half, nutmeg, and cinnamon through the blended soup; season with salt and pepper. Thin the soup with water if desired.
Nutrition Facts : Calories 155.4 calories, Carbohydrate 21 g, Cholesterol 21.3 mg, Fat 7.5 g, Fiber 5.8 g, Protein 3.9 g, SaturatedFat 4.7 g, Sodium 125.3 mg, Sugar 2.2 g
ACORN SQUASH AND APPLE SOUP
Looking for a hearty dinner? Then check out this tasty soup made with acorn squash and apples - a delightful meal.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h40m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 350°. Cut squash in half; remove seeds and fibers. Place squash, cut sides up, in rectangular pan, 13 x 9 x 2 inches. Pour water into pan until 1/4 inch deep. Bake uncovered about 40 minutes or until tender. Cool; remove pulp from rind and set aside.
- Melt butter in heavy 3-quart saucepan over medium heat. Cook onion in butter 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in apples, thyme and basil. Cook 2 minutes, stirring constantly. Stir in broth. Heat to boiling; reduce heat to low. Simmer uncovered 30 minutes.
- Remove 1 cup apples with slotted spoon; set aside. Place one-third of the remaining apple mixture and squash in blender or food processor. Cover and blend on medium speed about 1 minute or until smooth; pour into bowl. Continue to blend in small batches until all the soup is pureed.
- Return blended mixture and 1 cup reserved apples to saucepan. Stir in half-and- half, nutmeg, salt and pepper; heat until hot.
Nutrition Facts : Calories 155, Carbohydrate 20 g, Cholesterol 15 mg, Fiber 2 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 910 mg
SWEET ACORN SQUASH AND APPLE SOUP
Served hot or delicious served cold with a dollop of yogurt. Garnish with a Nip of Cream Sherry swirled into the soup just before serving and then top with garnish.
Provided by Rita1652
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Saute the onion,carrot, and squash in the butter and oil for 2 minutes.
- Add the apple juice, chicken stock, apple and seasoning.
- Cook until vegetable are tender,add heavy cream, warm, then puree in blender.
- Serve warm or cold with yogurt on side.
- Garnish with grated nutmeg.
ROASTED ACORN SQUASH SOUP WITH HORSERADISH AND APPLES
Pureed soups can be made with a variety of vegetables. This soup is also delicious when made with roasted beets or carrots in place of the squash.
Provided by Martha Stewart
Categories Soup Recipes
Number Of Ingredients 10
Steps:
- Heat oven to 450 degrees. Cut acorn squash in half lengthwise, scoop out seeds, and place, cut side down, on a baking sheet coated with olive-oil cooking spray. Roast until tender, about 45 minutes.
- Combine chicken stock, apple cider, 1 teaspoon horseradish, salt, and pepper in a medium saucepan, and bring to a simmer. Scoop squash flesh out of skins, and place in the bowl of a food processor. Add 1 cup stock mixture, and puree until smooth. Stir squash mixture into pan with remaining stock, and keep soup warm.
- Peel and core apples, and cut into 1/4-inch dice. Transfer to a small bowl, add lemon juice and remaining 2 teaspoons horseradish, and toss to combine. Heat a medium sautepan coated with olive-oil cooking spray over medium-high heat. Add apple mixture, and saute until golden brown. Serve soup garnished with sauteed apple mixture and chopped parsley.
- Individually wrap 2 1/2 to 3 pounds beets in aluminum foil, leaving the skin on. Roast them in 450-degree oven until fork-tender, about 1 hour. When cool enough to handle, remove the skins by wiping the beets with a paper towel. Proceed with the acorn-squash soup recipe from step 2.
- Wrap about 3 pounds peeled and trimmed carrots in an aluminum foil packet. Roast them in 450-degree oven until fork-tender, about 45 minutes. Proceed with the acorn-squash soup recipe from step 2.
Nutrition Facts : Calories 117 g, Cholesterol 28 g, Fat 1 g, Fiber 2 g, Protein 3 g, Sodium 306 g
Tips:
- To easily remove the seeds from the acorn squash, cut it in half lengthwise and scoop out the seeds with a spoon.
- If you don't have a food processor, you can mash the roasted squash with a potato masher or fork.
- For a creamier soup, add a little bit of heavy cream or coconut milk at the end of cooking.
- Garnish the soup with chopped fresh parsley, cilantro, or chives before serving.
- Roasted acorn squash and apple soup can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Conclusion:
Roasted acorn squash and apple soup is a delicious and nutritious soup that is perfect for a fall or winter meal. It is easy to make and can be tailored to your own taste preferences. With its sweet and savory flavor, this soup is sure to be a hit with everyone at your table. So next time you are looking for a warm and comforting soup, give this roasted acorn squash and apple soup a try. You won't be disappointed!
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