Winter Squash, Leek, and Apple Soup with Cider Crem

Name: Winter Squash, Leek, and Apple Soup with Cider Creme Fraiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large red kuri or other winter squash (4 1/2 lb.), halved, seeds removed; 1 tart apple, peeled, cored, and quartered; 1 Tbs. olive oil; 2 medium leeks, white parts only, sliced (2 cups); 1/2 tsp. salt; 2 pinches ground black pepper; 2 cloves garlic, minced (2 tsp.); 1/2 cup white wine; 6 cups Vegetable Stock (recipe, p. 38) or low-sodium vegetable broth; 1 bay leaf; ⅓ cup creme fraiche; 2 Tbs. apple cider or apple juice

Servings: persons

1 large red kuri or other winter squash (4 1/2 lb.), halved, seeds removed
1 tart apple, peeled, cored, and quartered
1 Tbs. olive oil
2 medium leeks, white parts only, sliced (2 cups)
1/2 tsp. salt
2 pinches ground black pepper
2 cloves garlic, minced (2 tsp.)
1/2 cup white wine
6 cups Vegetable Stock (recipe, p. 38) or low-sodium vegetable broth
1 bay leaf
⅓ cup creme fraiche
2 Tbs. apple cider or apple juice

1
Preheat oven to 400F.
2
Place squash (cut-side down) and apple quarters in large baking dish.
3
Add 1 cup water, cover, and roast 35 to 40 minutes, or until squash is tender.
4
Cool until squash is easy to handle.
5
Scoop squash flesh from skin; you should have 6 cups.
6
Heat oil in large Dutch oven over medium heat.
7
Add leeks, 1/4 tsp.
8
salt, and 1 pinch of pepper; cook 3 minutes, or until leeks begin to soften.
9
Stir in garlic, then wine; cook 3 minutes, or until pot is nearly dry.
10
Add squash, apple, stock, remaining 1/4 tsp.
11
salt, remaining pinch of pepper, and bay leaf; bring to a boil.
12
Reduce heat to medium-low, and simmer, uncovered, 20 minutes.
13
Remove bay leaf, and puree with immersion blender until smooth and creamy.
14
Cook over low heat 15 minutes.
15
To make Cider Creme Fraiche: whisk together ingredients in small bowl.
16
To serve, ladle hot Soup into bowls, and swirl with Cider Creme Fraiche.

299

kcal

Calories

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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: 1 large red kuri or other winter squash (4 1/2 lb.), halved, seeds removed, 1 tart apple, peeled, cored, and quartered, 1 Tbs. olive oil, 2 medium leeks, white parts only, sliced (2 cups), and more.

Yes, Winter Squash, Leek, and Apple Soup with Cider Creme Fraiche 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!

Winter Squash, Leek, and Apple Soup with Cider Creme Fraiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions