- 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)
- 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.
- 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.
- 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
recipepes.com
Butternut Squash and Apple Soup, recipe
PT15M
PT1H
5
455 calories
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