Butternut Squash Soup Recipe

Name: Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons butter; 2 12 lbs squash (peeled, seeded & cut in .5-inch pieces); 2 cups chopped leeks; 1 ¼ cups chopped peeled carrots; ½ cup chopped celery; 2 small granny smith apples; 1 ½ teaspoons dried thyme; ½ teaspoon dried sage; 5 cups chicken stock or 5 cups vegetable stock; 1 ½ cups apple cider; ½ cup whipping cream

Servings: persons

5 tablespoons butter
2 12 lbs squash (peeled, seeded & cut in .5-inch pieces)
2 cups chopped leeks
1 ¼ cups chopped peeled carrots
½ cup chopped celery
2 small granny smith apples
1 ½ teaspoons dried thyme
½ teaspoon dried sage
5 cups chicken stock or 5 cups vegetable stock
1 ½ cups apple cider
½ cup whipping cream

1
Melt butter in saucepan.
2
Add squash, leeks, carrot, and celery.
3
Saute about 15 minutes.
4
Mix in apples, thyme, and sage.
5
Add stock and 1 cup cider; boil.
6
Reduce heat to med-low.
7
Cover and simmer about 30 minutes.
8
Cool slightly.
9
Puree soup in blender.
10
Return to pan.
11
Bring soup to simmer.
12
Mix in whipping cream.
13
Add 1/2 cup cider if needed.

823

kcal

Calories

Fat

Carbs

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 11 ingredients. The key ingredients include: 5 tablespoons butter, 2 12 lbs squash (peeled, seeded & cut in .5-inch pieces), 2 cups chopped leeks, 1 ¼ cups chopped peeled carrots, and more.

Yes, Butternut Squash 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 Soup

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