Butternut Squash and Apple Soup

Butternut Squash and Apple Soup
  • 5 tablespoons unsalted butter
  • 6 cups 1/2-inch butternut squash cubes
  • 2 cups chopped leeks, white and light green parts only
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 2 small Granny Smith apples, cored and diced
  • 1 1/2 teaspoons dried thyme
  • 1/2 teaspoon dried sage
  • 5 cups chicken stock
  • 1 cup apple cider
  • salt to taste
  • 5 slices cooked bacon, crumbled (optional)


  1. Melt butter in a large pot over medium-high heat. Saute butternut squash, leeks, carrots, and celery in hot butter until vegetables are softened, 10 to 12 minutes.
  2. Stir apples, thyme, and sage into the squash mixture; pour in chicken stock and cider. Bring mixture to a simmer, reduce heat to low, cover pot with a lid, and cook until vegetables and apples are tender, about 30 minutes. Remove soup from heat and cool slightly, about 10 minutes.
  3. Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return mixture to pot and season with salt to taste. Garnish individual servings with crumbled bacon.

05/14/2018
Butternut Squash and Apple Soup, recipe PT15M PT1H 5 455 calories

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