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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: Soups