Butternut Squash Soup Recipe

Name: Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients; 5 tablespoons butter; 2 1/2 pounds butternut squash, peeled, seeded, cut into 1/2-inch pieces (about 6 cups); 2 cups chopped leeks (white and pale green parts only); 1/2 cup chopped peeled carrot; 1/2 cup chopped celery; 2 small Granny Smith apples, peeled, cored, chopped; 1 1/2 teaspoons dried thyme; 1/2 teaspoon crumbled dried sage leaves; 5 cups chicken stock or canned low-salt chicken broth; 1 1/2 cups apple cider; 2/3 cup sour cream; 1/2 cup whipping cream; Chopped fresh chives

Servings: persons

Ingredients
5 tablespoons butter
2 1/2 pounds butternut squash, peeled, seeded, cut into 1/2-inch pieces (about 6 cups)
2 cups chopped leeks (white and pale green parts only)
1/2 cup chopped peeled carrot
1/2 cup chopped celery
2 small Granny Smith apples, peeled, cored, chopped
1 1/2 teaspoons dried thyme
1/2 teaspoon crumbled dried sage leaves
5 cups chicken stock or canned low-salt chicken broth
1 1/2 cups apple cider
2/3 cup sour cream
1/2 cup whipping cream
Chopped fresh chives

1
Preparation
2
Melt butter in heavy large saucepan over medium-high heat. Add squash, leeks, carrot
3
and celery; saute until slightly softened, about 15 minutes. Mix in apples, thyme and
4
sage. Add stock and 1 cup cider and bring to boil. Reduce heat to medium-low. Cover
5
and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.
6
Working in batches, puree soup in blender. Return soup to pan. Boil remaining 1/2 cup
7
cider in heavy small saucepan until reduced to 1/4 cup, about 5 minutes. Cool. Place sour
8
cream in small bowl. Whisk in reduced cider. (Soup and cider cream can be made 1 day
9
ahead. Cover separately and refrigerate.)
10
Bring soup to simmer. Mix

2914

kcal

Calories

274

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 14 ingredients. The key ingredients include: Ingredients, 5 tablespoons butter, 2 1/2 pounds butternut squash, peeled, seeded, cut into 1/2-inch pieces (about 6 cups), 2 cups chopped leeks (white and pale green parts only), 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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