Butternut Squash Soup With Cider Cream Recipe

Name: Butternut Squash Soup With Cider Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons butter; 2 1/2 lbs 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; 2 small granny smith apples, peeled, cored, chopped; 1 1/2 teaspoons dried thyme; 1/2 teaspoon crumbld dried sage; 5 cups chicken stock; 1 1/2 cups apple cider; 2/3 cup sour cream; 1/2 cup whipping cream; chopped fresh chives

Servings: persons

5 tablespoons butter
2 1/2 lbs 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
2 small granny smith apples, peeled, cored, chopped
1 1/2 teaspoons dried thyme
1/2 teaspoon crumbld dried sage
5 cups chicken stock
1 1/2 cups apple cider
2/3 cup sour cream
1/2 cup whipping cream
chopped fresh chives

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

2910

kcal

Calories

274

Fat

Carbs

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 12 ingredients. The key ingredients include: 5 tablespoons butter, 2 1/2 lbs 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, and more.

Yes, Butternut Squash 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!

Butternut Squash Soup With Cider Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions