Butternut Squash Soup With Apple Cider Cream Recipe

Name: Butternut Squash Soup With Apple Cider Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons butter; 2 1/2 - 3 pounds butternut squash, peeled, halved, and seeded, then cut into 1 inch cubes; 2 cups leeks, chopped; 1 carrot, peeled and chopped; 2 celery stalks, chopped; 1 1/2 teaspoons dried thyme; 1/2 teaspoon dried sage; 1 teaspoon salt; 5 cups vegetable broth; 1 1/2 cups apple cider, divided; 1/2 cup heavy cream; 2/3 cup sour cream; Fresh chives or parsley, chopped

Servings: persons

6 tablespoons butter
2 1/2 - 3 pounds butternut squash, peeled, halved, and seeded, then cut into 1 inch cubes
2 cups leeks, chopped
1 carrot, peeled and chopped
2 celery stalks, chopped
1 1/2 teaspoons dried thyme
1/2 teaspoon dried sage
1 teaspoon salt
5 cups vegetable broth
1 1/2 cups apple cider, divided
1/2 cup heavy cream
2/3 cup sour cream
Fresh chives or parsley, chopped

1
In a large heavy bottomed saucepan, melt butter.
2
Add squash, leeks, carrot, and celery. Cook for approximately 15 minutes, stirring occasionally, until vegetables have softened.
3
Stir in apples, thyme, sage, and salt. Add broth and 1 cup of the apple cider. Bring soup to a boil, reduce heat, cover, and simmer for 30 minutes.
4
Meanwhile, bring remaining 1/2 cup apple cider to boil in a small saucepan. Reduce by about half (it will take approximately 5 minutes). Let mixture cool and whisk in sour cream. Set aside.
5
Once soup is done, let it cool slightly, then puree using a food processor or immersion blender. Stir in heavy cream.
6
Serve soup with a little apple cider cream drizzled on top and with chives or parsley as garnish.

863

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.

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: 6 tablespoons butter, 2 1/2 - 3 pounds butternut squash, peeled, halved, and seeded, then cut into 1 inch cubes, 2 cups leeks, chopped, 1 carrot, peeled and chopped, and more.

Yes, Butternut Squash Soup With Apple 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.

Butternut Squash Soup With Apple Cider Cream

How did you like this recipe?

Frequently Asked Questions