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Author Notes: This is a favorite recipe that I have cooked for years. Each Fall when butternut squash are abundant, I make a huge batch of this soup and freeze about a half-dozen gallon sized ziploks of the stuff to get us through the Winter. The recipe calls for a little cream which can certainly be eliminated if you are trying to watch such things. When I make this, I do not add the cream prior to freezing, but will swirl a bit into the soup after it has thawed and been reheated. This allows me to serve some without if someone requests it that way. The drizzle of maple cream on top at service is a delicious touch, one I recommend you NOT skip unless you really must. - Oui, Chef
- Oui, Chef
Food52 Review: I can’t think of a more pleasurable way to spend a chilly autumn afternoon than making Oui, Chef’s soup. Leeks, carrots, celery, and butternut squash are bathed in butter, then a splash of apple cider and some tart diced apples produced the most heavenly aromas in my kitchen. The finished soup was delicious—fresh and light, with a lovely marriage of apples and butternut squash flavors. The maple cream adds a sweet, rich touch. Only thing I added was a pinch of salt, since my homemade broth was unsalted. So yummy—this dish will definitely go into my fall kitchen rotation! –cookinginvictoria - The Editors
- 2 1/2 pounds butternut squash, peeled, seeded, cut into 1/2-inch pieces
- 2 cups chopped leeks (white and pale green parts only)
- 2 carrots, peeled and chopped
- 2 ribs celery, peeled and chopped
- 3 Granny Smith apples, peeled, cored, chopped
- 5 tablespoons butter
- 2 teaspoons dried thyme
- 1/2 teaspoon dried sage
- 5 cups homemade chicken stock or canned low-salt chicken broth
- 1 cup apple cider
- 1/2 cup heavy cream (optional)
- 2/3 cup sour cream
- 1/4 cup maple syrup
- snipped fresh chives
- Melt the butter in heavy large saucepan over medium-high heat. Add squash, leeks, carrot and celery; sauté until slightly softened, about 15 minutes. Mix in apples, thyme, sage, stock and 1 cup cider and bring to boil. Reduce heat to medium-low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Let cool for about 15 minutes before proceeding.
- Working in batches, purée soup in blender, then pass through a fine meshed sieve into a clean pan, to remove any lumps.
- Place sour cream in small bowl and whisk in maple syrup, reserve. (Soup and maple cream can be made 1 day ahead, cover separately and refrigerate).
- Bring soup back to simmer. Mix in whipping cream (if using). Ladle soup into bowls. Drizzle with maple cream. Top with chives.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Butternut Squash