Butternut Squash And Apple Soup Recipe

Name: Butternut Squash And Apple Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons unsalted butter; 6 cups 1/2-inch butternut squash cubes; 2 cups chopped leeks, white and light green parts only; 1/2 cup chopped carrots; 1/2 cup chopped celery; 2 small Granny Smith apples, cored and diced; 1 1/2 teaspoons dried thyme; 1/2 teaspoon dried sage; 5 cups chicken stock; 1 cup apple cider; salt to taste; 5 slices cooked bacon, crumbled (optional)

Servings: persons

5 tablespoons unsalted butter
6 cups 1/2-inch butternut squash cubes
2 cups chopped leeks, white and light green parts only
1/2 cup chopped carrots
1/2 cup chopped celery
2 small Granny Smith apples, cored and diced
1 1/2 teaspoons dried thyme
1/2 teaspoon dried sage
5 cups chicken stock
1 cup apple cider
salt to taste
5 slices cooked bacon, crumbled (optional)

1
Melt butter in a large pot over medium-high heat. Saute butternut squash, leeks, carrots, and celery in hot butter until vegetables are softened, 10 to 12 minutes.
2
Stir apples, thyme, and sage into the squash mixture; pour in chicken stock and cider. Bring mixture to a simmer, reduce heat to low, cover pot with a lid, and cook until vegetables and apples are tender, about 30 minutes. Remove soup from heat and cool slightly, about 10 minutes.
3
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. Return mixture to pot and season with salt to taste. Garnish individual servings with crumbled bacon.

3331

kcal

Calories

318

Fat

Carbs

111

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 5 tablespoons unsalted butter, 6 cups 1/2-inch butternut squash cubes, 2 cups chopped leeks, white and light green parts only, 1/2 cup chopped carrots, and more.

Yes, Butternut Squash And Apple Soup 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.

Butternut Squash And Apple Soup

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