How to Make Apple and Acorn Squash Soup- a Perfectly Delicious Fall Soup!
Use the best of Fall produce by incorporating both apples and acorn squash into this lovely soup recipe. Using Saffron Road's halal, gluten-free and msg-free broths adds even more flavor to this seasonal soup you'll want to try yourself. Find the written recipe, which you can print, right here:
Roasted Acorn Squash Soup | A Sweet Pea Chef
This is a recipe video for a delicious and healthy Roasted Acorn Squash Soup that is quite easy to make. This roasted acorn squash soup is vegan and vegetarian and is perfect for the Fall. Plus, I show you how to roast acorn squash (food) in the video.
Roasted Acorn Squash Soup
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#asweetpeachef #laceybaier #delicious #acornsquash #soup #vegan #roastedacornsquashsoup #homemade #dinner
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How to Make Apple & Acorn Squash Soup
Learn how Yvonne from My Halal Kitchen uses Saffron Road Broth to make an amazing Fall Soup
Apple Acorn Squash Soup
Full recipe and step by step instructions:
In my quest to consume vegetables without really tasting them, I discovered Paleo Apple Acorn Squash Soup. It contains all the health benefits of squash without the bitter taste.
Acorn Squash and Pumpkin Soup | Emeril Lagasse
Meet Emeril’s favorite pumpkin soup recipe. For maximum flavor, he begins roasting acorn squash and pumpkin alongside onions, carrots, herbs, and orange juice, before mashing and adding chicken stock. Make no mistake, this is a soup that epitomizes the fall season!
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BUTTERNUT SQUASH SOUP | how to make roasted butternut squash soup
Butternut squash soup is a classic fall and winter soup recipe. But today we're roasting the butternut squash, which gives so much more depth of flavor and makes the soup easier to prepare (as you don't have to peel and cut the butternut squash).
My butternut squash soup recipe is made from roasted #butternutsquash, onions, garlic, maple syrup, cinnamon, nutmeg, vegetable broth, salt and pepper. It's naturally ultra-creamy (without any cream). But if you do tolerate dairy, adding just a tablespoon or two of fresh butter definitely boosts the creaminess factor.
This soup is gluten-free, vegetarian and paleo friendly. It can also be made vegan. It's delicious for Thanksgiving and other holidays. Enjoy!
For more #healthyrecipes and Thanksgiving recipes head to my website: downshiftology.com
FULL RECIPE: Roasted Butternut Squash Soup:
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Slow Cooker Squash Soup
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- 1 3/4 pounds winter squash (butternut, buttercup, kabocha)
- 1 cup chopped celery
- 3/4 cup chopped carrots
- 1 cup diced onion
- 4 garlic cloves
- 2 apples
- 2 tablespoons fresh minced ginger
- 1 teaspoon curry powder
- 3/4 teaspoon cinnamon
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 15-ounce can pumpkin puree
- 1 15-ounce can coconut milk
- 6 cups chicken stock
- 2 tablespoons cider vinegar
Clean squash by removing the ends and cutting down the middle lengthwise. Scoop out the seeds with a spoon and peel and dice the squash into 1/2-inch pieces. Place in a slow cooker.
Add the celery, carrots, diced onion and smashed garlic cloves.
Remove the core from the apples and cut into 1/2-inch pieces, The peel can be left on for added texture or removed if desired.
Prepare the ginger by peeling with a spoon and finely mince using a Microplane.
Add to the slow cooker with the curry, cinnamon, salt, pepper, pumpkin puree, coconut milk, and chicken stock.
Cover with the lid and set on high for 6-8 hours.
When finished, a knife should pierce the squash and apples with no resistance.
Use an immersion blender and puree the soup, leaving a little texture. Alternatively, the soup can be pureed in a blender in batches.
Stir in the vinegar before serving to wake up the flavors. This can be served with a dollop of Greek yogurt and a few cilantro leaves as garnish.
How to Make Butternut Squash & Apple Soup - Recipe
In this video, I show you a quick and easy Butternut Squash and Apple Soup recipe. It's Vegan, Paleo and packed with nutrients! This recipe is perfect for the holiday season and it's also super easy to make :) I hope you enjoy it, and if you do, please share with friends and loved ones!
How to make acorn squash soup
Our food director, Claire Tansey, shares the 101 on fall squash with Cityline, and demonstrates how to make the spiced squash soup on the cover of our October issue!
Squash and Apple Soup
Squash soup is great year-round. The butternut squash in this version provides beta carotene, vitamin A, vitamin C, and fiber. This recipe serves four at $2.14 a serving.
Acorn Squash Soup
Recipe featured on Fox 11 Living With Amy
ACORN SQUASH SOUP- Jeanette Maseda
Apple-Butternut Squash Soup - Martha Stewart
This quick soup blends tangy, sweet apples with mellow butternut squash; cumin, coriander, ginger, and cayenne add vibrant flavors.
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Acorn Squash Stuffed with Mushrooms and Rice | Everyday Food with Sarah Carey
Okay, I'm just going to say it: Sometimes vegetarian mains can fall a little flat, especially on the holiday table. You need something that can hold its own next to a whole turkey, a pretty pork roast, or a glazed ham! Here's one idea: Stuffed squash. It's pretty, tasty, and satisfying -- it might even inspire envy in the meat-eaters at the table!
Sarah's Tip of the Day:
Making these stuffed squash couldn't be easier -- While the acorn squash roasts, you make the stuffing from onions, mushrooms, thyme, rice, and vegetable broth. Top it all off with Parmesan cheese and broil until it's all golden-brown and bubbly on top. Check out the video to see the whole recipe come together, plus you'll learn my new timesaving trick for chopping mushrooms.
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2 acorn squash (1 pound each), halved crosswise, seeded, and bottoms trimmed to lie flat, if necessary
Salt and pepper
3 tablespoons olive oil, divided
1/2 pound cremini or button mushrooms, trimmed and diced small
1 medium yellow onion, diced small
3/4 teaspoon dried thyme
1 cup long-grain white rice
2 cups vegetable or chicken broth
1/2 cup grated Parmesan (2 ounces)
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per serv (serves 4): 432 cal; 14 g fat (3 g sat fat); 12 g protein; 67 g carb; 5 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Acorn Squash Stuffed with Mushrooms and Rice | Everyday Food with Sarah Carey
Warm your stomach with acorn squash soup
Claire Tansey takes one of the many varieties of squash and turns it into a warming soup for the fall season.
BROOKLYN TEST KITCHEN, Episode #1 Apple Acorn Squash Soup
Pilot Episode, Robert makes Apple Acorn Squash Soup using a Vitamax.
Curried Squash & Apple Soup | 2014 Milk Calendar
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Butternut Squash Soup | #Homemade
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Today we're making a delicious homemade butternut squash soup!
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Butternut Squash Soup
2 medium butternut squash
1 tbsp oil
6-8 fresh sage leaves
1 yellow onion, finely diced
1 Granny Smith apple, peeled and diced
8 cups vegetable or chicken broth
salt and pepper
⅓ cup heavy cream or cashew milk (optional)
pumpkin seeds for garnish
Preheat oven to 375°F.
Using a large sharp kitchen knife carefully remove the top and bottom from squash. Cut it in half lengthwise.
Scoop out the seeds.
Coat the cut-side of the squash with oil and season with salt and pepper.
Place the squash, cut side up, on a parchment-lined baking sheet.
Roast squash for 1 hour or until it’s fork tender.
Remove squash and allow it to cool until it’s safe to handle.
Use a large spoon to scoop the squash out of the skin and set it aside.
In a large Dutch oven or saucepot heat oil over medium-high.
Add sage leaves and fry them for 1-2 minutes.
Remove sage leaves from oil and set aside for use as garnish.
Add onion and apple and sauté until they’ve softened.
Add vegetable broth, squash, salt and pepper.
Bring mixture to a boil and then reduce heat to medium-low and simmer for 20-30 minutes.
Turn off heat and stir in cream.
Puree soup using an immersion blender or a traditional blender.
If using a traditional blender, remember to only fill your blender 1/3 full. Remove the centre insert in the lid of your blender to allow hot air to escape. And cover ¾ of the hole with a kitchen towel to avoid splashes. Use extreme caution as not following these steps can result in a dangerous accident.
Serve soup garnished with fired sage and toasted pumpkin seeds.
USE EXTREME CAUTION WHEN BLENDING HOT LIQUIDS. Follow manufacturers recommended instructions when using appliances.
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How to make Healthy, Creamy and Delicious Acorn Squash Soup
In this acorn squash recipe, we take a simple acorn squash and turn it into a roasted acorn squash masterpiece! This easy acorn squash soup is so simple to make that you will want to have it every week! With a roasted acorn squash soup recipe that has parmesan cheese, sour cream and a dash of butter in it that makes it so creamy and delicious! We went even further out of the way to make this acorn squash soup recipe easy by combining it all in the blender!! The next time you can get your hands on acorn squash, just come to this video so you can see how to make this soup! I guarantee you that you ill not be disappointed!
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2 Acorn Squash, 1/2 Cup Olive Oil, 2 Tbs Butter, 2 tsp sour cream, 3 1/2 C Chicken Stock, 1 tsp, 1/3 C Parmesan, salt and pepper to taste
1. Slice the squash in half and remove the seeds with a spoon. Season with Olive Oil, Garlic Powder, salt and pepper.
2. Place the squash in a pre-heated oven at 375° for 45 minutes or until they are fork tender.
3. While squash is in the oven, heat up 1/2 of the stock in a pot.
4. Remove squash from the oven, remove the skin and add the pulp to a blender. Add the hot stock and blend until smooth.
5. Add salt and pepper to blender, then add butter once squash is smooth. Move the soup to a pot on the stove now.
6. Add remainder of stock and Parmesan finely grated to the and stir until Parmesan is melted fully. Serve and Enjoy.
Acorn Squash, Apple, Onion and Bacon Soup - In Jack's Kitchen Episode One
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Curried Acorn Squash Soup
This soup has about 150 calories per serving. On a scale of 1-10 I give this recipe a 7. I quadrupled it for my family of 6 and it was way too much. Also, next time I will use a sweet apple like Golden Delicious rather than using a tart apple like Granny Smith.
Acorn Squash Apple Soup - Kitchen Cat
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★ Kitchen Cat ★ Acorn Squash Apple Soup Recipe.
A recipe from the KC Soups & Stews collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
Plain Nonfat Yogurt; or Low-fat Yogurt
White Pepper; Freshly Ground
2 md : Acorn Squash; 1 lb Each
1/2 ts : Salt
1 tb : Fresh Lemon Juice
1 c : Apple Juice; Unsweetened
3 c : Low Sodium Chicken Broth;
2 ts : Fresh Ginger Root; Grated
1/2 c : Onion; Chopped
2 : Green Apples; Tart, Cored
Fresh Chives; Snipped
Recipe for Acorn Squash Soup | Tara Stiles Eats
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What's better than a hot bowl of soup on a cold winter day? Tara Stiles' acorn squash soup is sure to keep you warm and cozy! This healthy soup recipe calls for oven-roasted acorn squash, onion, garlic, vegetable stock, and coconut milk.
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Sausage & Apple Stuffed Acorn Squash Recipe
Get the full recipe here: Here's a satisfying and comforting recipe for Stuffed Acorn Squash - perfect to serve on a chilly winter or fall night. Enjoy the flavors of the season, in addition to a nice serving of protein and fiber, all in a convenient and simple to make meal. Enjoy!
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Roasted Butternut Squash Soup - Easy Butternut Squash Soup Recipe
Learn how to make Roasted Butternut Squash Soup! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Butternut Soup recipe!
Acorn Squash Soup
Acorn Squash Soup
3 Whole Acorn Squash, baked and pulp removed
6 shallots, diced
6 cloves garlic, peeled and minced
3 TB Olive oil
½ TB Salt
½ TB Pepper
1 stick Butter (1/2 C)
4 C Chicken or vegetable stock
½ tsp Cayenne
1 tsp Sage
1 tsp Savory
1 C Heavy Cream
½ TB Worcestershire Sauce
½ C Parmesan cheese, grated
In large Dutch oven or heavy bottomed soup pot, heat 2 TB of oil and 2 TB of butter, add the shallots and garlic and cook until tender.
Add ½ C chicken stock. Reduce heat and add the squash and remaining chicken stock. Cook until heated through out, then remove from heat and puree. Return pot to heat and add spices, adjusting to taste. Stir in the cream and Worcestershire sauce.
Serve with fresh cracked pepper and Parmesan cheese
Butternut Squash Soup and Roasted Acorn Squash Recipe | Fall 2019
In this video I share with you two different squash recipes! The first is a roasted acorn squash recipe and the second is a delicious butternut squash soup with a hidden ingredient...apple.
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Butternut Squash soup recipe:
1 roasted butternut squash
1-2 TBS of Coconut oil
1 onion chopped
2 granny smith apples
4-6 cups chicken/bone broth
salt and pepper to tast
Roast squash for 50 minutes in 350 degree oven. In a stock pot add the coconut oil turn to med. heat. Add apples chuncks and onion. Saute until tender. Add the butternut squash and chicken broth. Cook on Med-high heat for about 15 minutes. Add salt and pepper to taste. Take off of heat and use immersion blender. Blend until creamy.
Serve warm with a dollop of greek yogurt, sour cream or add half and half.
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Roasted Pumpkin & Apple Autumn Soup ????????????
Pumpkin Puree Recipe (How to cook a pumpkin)
Roasted Pumpkin Apple and Squash Soup
I just love to make this soup every fall when all the pumpkins and apples are in season. It’s a perfect soup on a nice brisk day with some creamy sour cream and toasted pumpkin seeds on top! Enjoy!
1 medium butternut squash (peeled and cubed, about 5 cups)
2 medium Honey crisp apples or any apple of choice (peeled and cubed)
2 large carrots (cut into1 inch pieces)
2 cloves of garlic
3 to 4 tbsp. of olive oil
2 celery stalks (cut into 1 inch pieces)
1 15 ounce canned pumpkin purée or one cup of fresh pumpkin purée
2 small onions (peeled and quartered)
1 cup of apple cider or apple juice
2 1/2 cups of chicken broth or vegetable broth
2 tbsp. of maple syrup or honey
3/4 tsp. of ground cinnamon
1/2 tsp. of curry powder
1/8 tsp. of ginger (ground)
1 tsp. salt
1/2 tsp. pepper
2/3 cup of heavy cream, Greek plain yogurt or coconut milk
1 sprig of fresh thyme
Preheat oven to 450°
1. Add butternut squash, apples, onion, celery, carrots and garlic into a large bowl with olive oil and toss to coat. Arrange mixture on a single-layer baking sheet and top with some fresh thyme. Bake for 30 to 35 minutes, turn occasionally and then allow to cool, for 10 to 15 minutes.
2. Add the roasted vegetables to a high-speed blender along with the pumpkin purée and apple cider. Blend until smooth and creamy. Depending on the size of your blender, you may have to work in batches.
4. Transfer purée into a large sauté pan and add stock. Bring to a boil over medium high heat. Reduce heat to low and add remaining spices, seasonings and maple syrup. Simmer for 10 minutes stirring occasionally.
5. Stir in heavy cream until well combined. Garnish with sour cream and pumpkin seeds before serving in a bowl!
*Note: You can store leftover soup in refrigerator for up to 4 days, of freeze for up to three months.
#Butternutsquashsoup #Pumpkinsoup #fallrecipes
Sausage and Apple Stuffed Acorn Squash
Sweet and Savory Stuffed Acorn Squash | Clean & Delicious
Sweet and Savory Stuffed Acorn Squash. YUM!
Print the recipe HERE:
Nutrients per serving:Calories: 266; Total Fat: 6.4g; Saturated Fat: 2.7g; Cholesterol: 43mg; Carbohydrate: 36.1g; Dietary Fiber: 6.2g; Sugars: 5.5g; Protein: 18.5g
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