Butternut Squash Soup with Cider Cream
User Reviews
5
3 reviews
Excellent
Butternut Squash Soup with Cider Cream
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 5 tbsp butter
- 2 ½ lbs butternut squash peeled, seeded, cut into 1/2-inch pieces (about 6 cups)
- 2 cups leek white and pale green parts only, sliced thinly
- 2 carrot peeled and diced
- 1 celery diced, stalk
- 2 apple peeled, cored, diced, Granny Smith variety
- 1-2 thyme fresh, sprigs
- sage dried, dash
- 5 cups chicken broth (use vegetable broth for vegetarian)
- 1 ½ cups apple cider divided
- ⅔ cup sour cream
Instructions
- Melt the butter in a large heavy pot or large Dutch oven over medium-high heat.
- Add butternut squash, leeks, carrot, and celery; sauté until slightly softened, about 15 minutes.
- Mix in the diced apples, thyme sprigs, and pinch of dried sage.
- Add the chicken broth and 1 cup of apple cider then bring to boil.
- Reduce the heat to medium-low, cover, and simmer until apples are tender, stirring occasionally, about 45 minutes. Cool slightly. Remove thyme sprig stems from the soup.
- Purée soup with a handheld immersion blender (or in a blender) until creamy and smooth.
- In a small saucepan over medium-high heat, boil the remaining 1/2 cup apple cider until reduced to 1/4 cup, about 7-10 minutes. Set aside to cool.
- Place sour cream in a small bowl.
- Whisk in reduced cider.
- Ladle soup into bowls and drizzle with the cider cream and bacon crumbles, if desired. Enjoy!
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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