How to Make Butternut Squash and Harvest Apple Soup | Soup Recipes | Allrecipes.com
Get the recipe for Butternut and Apple Harvest Soup at:
Soup night just got more delicious, with all the best flavors of Fall joining together in and wonderfully comforting soup. After sautéing leeks and onions in butter, add potato, butternut squash, carrots, Granny Smith apple and chicken stock and simmer. Stir in wine, cream, nutmeg, salt and pepper, and serve tempting bowls dolloped with sour cream and garnished with fresh chives.
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Instant Pot Creamy Squash & Apple Soup
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Instant Pot Creamy Squash & Apple Soup
-Ingredients-
-2 Tbs Coconut Oil
-1 medium sweet onion, chopped
-3 garlic cloves, peeled and chopped
-1 medium butternut squash, peeled, seeded and cut into 1-2 inch chunks
-1 medium sweet potato, peeled and cut into 1-2 inch chunks
-1 tart-sweet Apple (I used Granny Smith), cored and cut into 1-2 inch chunks
-1 teaspoon dried sage
-¼ teaspoon pumpkin pie spice
-¼ teaspoon dried ginger
-½ teaspoon kosher salt
-⅛ teaspoon fresh cracked pepper
-2 cups vegetable stock or chicken bone broth
-½ can full-fat coconut milk
-Instructions-
Set the Instant Pot to sauté and add coconut oil.
Once the screen reads hot and oil is melted, add onion and garlic.
Cook, stirring occasionally until onion begins to soften, 3-5 minutes.
Add squash and potato, and stir to combine.
Cook another couple of minutes until squash begins to soften, stirring occasionally.
Press the cancel button on the screen, then add all other ingredients, with the exception of coconut milk.
Stir to combine, then tighten the lid on the pot. Ensure vent valve is set to sealing.
Press the Manual button, and set the timer to 10 minutes on high pressure. Once completed cooking and the pot beeps, let pressure release naturally. If you're in a hurry you can release manually, but be careful. Remove lid once pressure has dissipated.
Using an immersion blender, purée soup directly in the pot. Alternatively, transfer contents to a food processor or high powdered blender. Blend until smooth, then add coconut milk and additional seasonings to taste. Blend again to combine.
Top with toasted pumpkin seeds, coconut cream, and a dash of smoked paprika if desired.
Pumpkin & Apple Soup Recipe | Easy Butternut Squash Soup Recipe
Today's video is an apple and butternut squash soup recipe. A very healthy and delicious vegan soup which its taste is difficult to forget. It's also very easy and simple to prepare, so probably you'll ended up cooking it again! I have decorate it it with soya cream which gives it a creamy and delicious flavour. Also a great soup to have on Christmas day! I hope you enjoy it!
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Soup Ingredients:
- a medium butternut squash
- 2 small or 1 big apple
- a medium onion
- olive oil
- 1 tsp of salt
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Instant Pot Butternut Squash & Apple Soup Recipe
Learn how to use your Instant Pot to make my smooth Butternut Squash & Apple Soup
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Harvest Squash Soup
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Nothing brings on the cozy like a warm bowl of soup. During the fall and winter, soups are on heavy rotation at my house. Sometimes on a weekend, it’s nice to have a soup that's simmering all day and filling the house with amazing smells. But during the week, I often make one of my favorite squash soups.
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There are endless variations that you can make, but I love a simple soup with just a few ingredients. Squash soups are often puréed, which is perfect as you don’t have to worry about your skills in the chopping or slicing department!
FOR THE SOUP
Ingredients:
- 2 tbsp butter
- 1 cup diced onion
- 1 tsp salt
- 1 tsp yellow curry powder
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 lb winter squash (butternut, kabocha)
- 1 1/2 cups chopped apple (about 2 apples)
- 6 cups chicken stock
- 1 cup coconut milk
Instructions:
- Melt the butter in an 8-quart stockpot. Add the onion and salt. Sauté over low heat until soft and translucent but not browned, 4-6 minutes. Add the curry, cinnamon, and nutmeg. Stir to warm the spices in the butter, 30 seconds. - Add the prepared squash, apples, and stock. Bring to a boil, then reduce to a simmer. Cover and cook until the squash and apples are soft, 30-40 minutes.
- Remove from the heat and purée in a countertop blender or with an immersion blender until smooth and creamy.
- Add coconut milk and blend.
- Serve with a drizzle of coconut milk and roasted pumpkin seeds on top!
FOR THE PUMPKIN SEEDS
Ingredients:
- 1 1/2 cups raw pumpkin seeds
- 1 tbsp olive oil
- 2 tsp salt
- 1 tsp cinnamon
Instructions:
- Stir together the pumpkin seeds, oil, salt, and cinnamon. Spread in an even layer on a baking sheet.
- Roast in a 375 degree oven 10-12 minutes.
#squashsoup #fallrecipes #squash
Butternut Squash and Apple Soup
Fall is EASILY my favourite season. Why? For many reasons and one of them is SOUP. I love all soups.. well.. most soups. I love them chunky and I love them pureed. For this week I made one my favourite fall soups to kick off the season on this channel. Butternut Squash and Apple... this soup is creamy, this soup is sweet, this soup is light and this soup is tangy!
I strongly recommend you dunk a large hunk of butter smother sourdough toast into this baby.
There are many more fall recipes to come... this is just the start. Enjoy!
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