Butternut-Apple Soup with Maple Cream

October 25, 2010

Test Kitchen-Approved

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! –cookinginvictoriaThe Editors

Serves: 6-8

Ingredients

  • 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
In This Recipe

Directions

  1. 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.
  2. Working in batches, purée soup in blender, then pass through a fine meshed sieve into a clean pan, to remove any lumps.
  3. 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).
  4. Bring soup back to simmer. Mix in whipping cream (if using). Ladle soup into bowls. Drizzle with maple cream. Top with chives.

More Great Recipes:
Soup|Apple|Carrot|Celery|Chive|Fruit|Leek|Maple Syrup|Sour Cream|Thyme|Vegetable|Sage

Reviews (4) Questions (2)

4 Reviews

ginampen November 21, 2012
Excellent recipe! I loved the sour cream addition, it added a welcomed zing!
 
Pamplemousse October 3, 2011
I made this last night for dinner, and it is EXCELLENT! I made some Irish soda bread with oats and raisins in it, which went perfectly. I put a bit more sage, but that's just because I love sage, and didn't have celery, but no big deal. Well done- I will definitely be putting this into my regular rotation for fall and winter. Thanks!
 
Author Comment
Oui, C. October 4, 2011
So glad you like it, thanks for letting me know.
 
SuzChef November 23, 2010
I made this tonight (getting ready for Thanksgiving), and I found (to my delight) that there was so much soup, we were able to have it for dinner. I'm still swooning! Thanks so much for the recipe... this is definitely a keeper!