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.

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 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.

Butternut Squash Soup With Cider Cream

How did you like this recipe?

Frequently Asked Questions