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5.0 from 3 votes

Butternut Squash Soup with Cider Cream

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 6 - 8
Course: Soup
Cuisine: American

Ingredients

  • 5 tbsp butter
  • 2 ½ lbs butternut squash peeled, seeded, cut into 1/2-inch pieces (about 6 cups)
  • 2 cups leeks white and pale green parts only, sliced thinly
  • 2 carrots peeled and diced
  • 1 celery stalk diced
  • 2 Granny Smith apples peeled, cored, diced
  • 1-2 sprigs of fresh thyme
  • Dash of dried sage
  • 5 cups chicken broth (use vegetable broth for vegetarian)
  • 1 ½ cups apple cider divided
  • ⅔ cup sour cream

Instructions

    Cup of Yum
  1. Melt the butter in a large heavy pot or large Dutch oven over medium-high heat.
  2. Add butternut squash, leeks, carrot, and celery; sauté until slightly softened, about 15 minutes.
  3. Mix in the diced apples, thyme sprigs, and pinch of dried sage.
  4. Add the chicken broth and 1 cup of apple cider then bring to boil.
  5. 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.
  6. Purée soup with a handheld immersion blender (or in a blender) until creamy and smooth.
  7. 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.
  8. Place sour cream in a small bowl.
  9. Whisk in reduced cider.
  10. Ladle soup into bowls and drizzle with the cider cream and bacon crumbles, if desired. Enjoy!