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
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Ingredients
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6 tablespoons
butter
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2 1/2 - 3 pounds
butternut squash, peeled, halved, and seeded, then cut into 1 inch cubes
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2 cups
leeks, chopped
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1
carrot, peeled and chopped
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2
celery stalks, chopped
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1 1/2 teaspoons
dried thyme
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1/2 teaspoon
dried sage
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1 teaspoon
salt
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5 cups
vegetable broth
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1 1/2 cups
apple cider, divided
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1/2 cup
heavy cream
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2/3 cup
sour cream
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Fresh chives or parsley, chopped
Directions
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In a large heavy bottomed saucepan, melt butter.
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Add squash, leeks, carrot, and celery. Cook for approximately 15 minutes, stirring occasionally, until vegetables have softened.
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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.
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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.
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Once soup is done, let it cool slightly, then puree using a food processor or immersion blender. Stir in heavy cream.
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Serve soup with a little apple cider cream drizzled on top and with chives or parsley as garnish.
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