Butternut Squash and Apple Soup With Cider Cream

Name: Butternut Squash and Apple Soup With Cider Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons unsalted butter; 6 cups peeled seeded cubed butternut squash, cut into 1/2-inch cubes; 2 cups chopped leeks, white and light green parts only; ½ cup coarsely chopped carrot; ½ cup coarsely chopped celery; 2 small granny smith apples, peeled, cored, and chopped (plus an extra apple for garnish); 1 ½ teaspoons dried thyme; ½ teaspoon crumbled dried sage; 5 cups chicken stock; 1 ½ cups apple cider, divided; kosher salt; ⅔ cup sour cream; 5 bacon, slices sauteed until crisp, drained, and crumbled

Servings: persons

5 tablespoons unsalted butter
6 cups peeled seeded cubed butternut squash, cut into 1/2-inch cubes
2 cups chopped leeks, white and light green parts only
½ cup coarsely chopped carrot
½ cup coarsely chopped celery
2 small granny smith apples, peeled, cored, and chopped (plus an extra apple for garnish)
1 ½ teaspoons dried thyme
½ teaspoon crumbled dried sage
5 cups chicken stock
1 ½ cups apple cider, divided
kosher salt
⅔ cup sour cream
5 bacon, slices sauteed until crisp, drained, and crumbled

1
Melt the butter in a large pot over med-high heat; when hot, add in the squash, leeks, carrots, and celery; saute/stir until vegetables have softened slightly, 10-12 minutes.
2
Add in apples, thyme, and sage; add in stock and 1 cup cider.
3
Bring mixture to a simmer; decrease heat, cover, and simmer gently until vegetables and apples are tender, stirring occasionally, for about 30 minutes.
4
Remove from heat and cool slightly.
5
Meanwhile, make the cider cream--boil the remaining 1/2 cup cider in a small saucepan until it reduces to 1/4 cup, for about 5 minutes.
6
Cool, then place sour cream in a bowl and whisk in reduced cider (cider cream can be prepared 1 day ahead; cover and refrigerate until ready to use).
7
Puree the soup in batches in a food processor, blender, or food mill and return soup to the pot (can use an immersion blender to puree the soup in the pot).
8
Taste soup and season with salt, as needed (soup can be prepared 1 day ahead, cool, cover, and refrigerate; reheat over medium heat).
9
For the garnish--halve and core the reserved apple, then cut one half into paper-thin slices (eat or save the remaining half for another use).
10
To serve--ladle soup into 6 shallow bowls and drizzle with cider cream; garnish each serving with crumbled bacon and a couple of apple slices.

3897

kcal

Calories

362

Fat

Carbs

145

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 13 ingredients. The key ingredients include: 5 tablespoons unsalted butter, 6 cups peeled seeded cubed butternut squash, cut into 1/2-inch cubes, 2 cups chopped leeks, white and light green parts only, ½ cup coarsely chopped carrot, and more.

Yes, Butternut Squash and Apple Soup With Cider 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!