Butternut-Apple Soup With Maple Cream Recipe

Name: Butternut-Apple Soup With Maple Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds butternut squash, peeled, seeded, cut into 1/2-inch pieces; 2 cups chopped leeks (white and pale green parts only); 2 carrots, peeled and chopped; 2 ribs celery, peeled and chopped; 3 Granny Smith apples, peeled, cored, chopped; 5 tablespoons butter; 2 teaspoons dried thyme; 1/2 teaspoon dried sage; 5 cups homemade chicken stock or canned low-salt chicken broth; 1 cup apple cider; 1/2 cup heavy cream (optional); 2/3 cup sour cream; 1/4 cup maple syrup; snipped fresh chives

Servings: persons

2 1/2 pounds butternut squash, peeled, seeded, cut into 1/2-inch pieces
2 cups chopped leeks (white and pale green parts only)
2 carrots, peeled and chopped
2 ribs celery, peeled and chopped
3 Granny Smith apples, peeled, cored, chopped
5 tablespoons butter
2 teaspoons dried thyme
1/2 teaspoon dried sage
5 cups homemade chicken stock or canned low-salt chicken broth
1 cup apple cider
1/2 cup heavy cream (optional)
2/3 cup sour cream
1/4 cup maple syrup
snipped fresh chives

1
Melt the butter in heavy large saucepan over medium-high heat. Add squash, leeks, carrot and celery; saute until slightly softened, about 15 minutes. Mix in apples, thyme, sage, stock and 1 cup cider and bring to boil. Reduce heat to medium-low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Let cool for about 15 minutes before proceeding.
2
Working in batches, puree soup in blender, then pass through a fine meshed sieve into a clean pan, to remove any lumps.
3
Place sour cream in small bowl and whisk in maple syrup, reserve. (Soup and maple cream can be made 1 day ahead, cover separately and refrigerate).
4
Bring soup back to simmer. Mix in whipping cream (if using). Ladle soup into bowls. Drizzle with maple cream. Top with chives.

2973

kcal

Calories

274

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 1/2 pounds butternut squash, peeled, seeded, cut into 1/2-inch pieces, 2 cups chopped leeks (white and pale green parts only), 2 carrots, peeled and chopped, 2 ribs celery, peeled and chopped, and more.

Yes, Butternut-Apple Soup With Maple Cream falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut-Apple Soup With Maple Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions