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
2 1/2 - 3 pounds
butternut squash, peeled, halved, and seeded, then cut into 1 inch cubes
carrot, peeled and chopped
celery stalks, chopped
1 1/2 teaspoons
1 1/2 cups
apple cider, divided
Fresh chives or parsley, chopped
In This Recipe
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.