We’ve outlined all the ingredients and directions for you to make the perfect Apple Butternut Squash Soup. This dish qualifies as a Easy level recipe. It should take you about 10 min to make this recipe. The Apple Butternut Squash Soup recipe should make enough food for 4 servings.
You can add your own personal twist to this Apple Butternut Squash Soup recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Apple Butternut Squash Soup recipe.
Ingredients for Apple Butternut Squash Soup
- 2 (18.3-ounce) boxes butternut squash soup (recommended: Campbell’s Select)
- 1 cup cinnamon applesauce
- 2 tablespoons ketchup
- 2 teaspoons curry powder
- 1 teaspoon pumpkin pie spice
- Plain yogurt or sour cream
Directions for Apple Butternut Squash Soup
- In a medium saucepan, over medium-high heat, stir together all ingredients except yogurt or sour cream. Bring to boil. Reduce heat and simmer for 5 minutes.
- Serve hot with a dollop of plain yogurt or sour cream.
Cookware for your recipe
You will find below are cookware items that could be needed for this Apple Butternut Squash Soup recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- Easy Appetizer
- Appetizer – An hors d’oeuvre (/ɔːr ˈdɜːrv(rə)/ or DURV(-rə); French: hors-d’œuvre (listen)), appetizer or starter is a small dish served before a meal in European cuisine. Some hors d’oeuvres are served cold, others hot. Hors d’oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d’oeuvres were also served between courses.Typically smaller than a main dish, an hors d’oeuvre is often designed to be eaten by hand.
- Easy Main Dish
- Main Dish
- Butternut Squash Soup
- Vegetable Soup – Vegetable soup is a common soup prepared using vegetables and leaf vegetables as primary ingredients. It dates to ancient history, and is a mass-produced food product in contemporary times.
- Butternut Squash – Butternut squash (Cucurbita moschata), known in Australia and New Zealand as butternut pumpkin or gramma, is a type of winter squash that grows on a vine. It has a sweet, nutty taste similar to that of a pumpkin. It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the blossom end. When ripe, it turns increasingly deep orange, and becomes sweeter and richer. It is a good source of fiber, vitamin C, magnesium, and potassium; and it is a source of vitamin A.Although botanically a fruit (specifically, a berry), butternut squash is used culinarily as a vegetable that can be roasted, sautéed, toasted, puréed for soups such as squash soup, or mashed to be used in casseroles, breads, muffins, and pies. It is part of the same squash family as ponca, waltham, pumpkin, and calabaza.
- Soup – Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews.In traditional French cuisine, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include rice, lentils, flour, and grains; many popular soups also include pumpkin, carrots, potatoes, pig’s trotters and bird’s nests.Other types of soup include fruit soups, dessert soups, pulse soups like split pea, cold soups and other styles.
- American – American(s) may refer to:
- Apple Recipes
