If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Butternut squash soups are a dime a dozen. They're typically variations on the same theme: baby food. But this soup, infused with apples and cream, is so much more elegant. —Vicky | Things I Made Today
- 6 tablespoons butter
- 2 1/2 - 3 pounds butternut squash, peeled, halved, and seeded, then cut into 1 inch cubes
- 2 cups leeks, chopped
- 1 carrot, peeled and chopped
- 2 celery stalks, chopped
- 1 1/2 teaspoons dried thyme
- 1/2 teaspoon dried sage
- 1 teaspoon salt
- 5 cups vegetable broth
- 1 1/2 cups apple cider, divided
- 1/2 cup heavy cream
- 2/3 cup sour cream
- Fresh chives or parsley, chopped
- In a large heavy bottomed saucepan, melt butter.
- Add squash, leeks, carrot, and celery. Cook for approximately 15 minutes, stirring occasionally, until vegetables have softened.
- Stir in apples, thyme, sage, and salt. Add broth and 1 cup of the apple cider. Bring soup to a boil, reduce heat, cover, and simmer for 30 minutes.
- Meanwhile, bring remaining ½ cup apple cider to boil in a small saucepan. Reduce by about half (it will take approximately 5 minutes). Let mixture cool and whisk in sour cream. Set aside.
- Once soup is done, let it cool slightly, then puree using a food processor or immersion blender. Stir in heavy cream.
- Serve soup with a little apple cider cream drizzled on top and with chives or parsley as garnish.
- This recipe was entered in the contest for Your Best Recipe for When You Want It to Feel Like Fall
More Great Recipes: