Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Butternut Squash and Apple Soup

4

0 min

Butternut Squash and Apple Soup

Butternut Squash and Apple Soup Photo 1

Time

0 min

Serving

6 persons

Calories

220

Rating

4.00★ (17)

Cuisine

Author: Victoria Buriak
Soup made with traditional fall crops, butternut squash and Granny Smith apples.

Ingredients

  • unsalted butter: 5 Tbsp
  • 1/2-inch butternut squash cubes: 6 cups
  • leeks, white and light green parts only: 2 cups (chopped)
  • carrots: 0.5 cup (chopped)
  • celery: 0.5 cup (chopped)
  • Granny Smith apples, cored and: 2 piece (diced)
  • ½ teaspoons dried thyme: 1 piece
  • sage: 0.5 tsp (dried)
  • chicken stock: 5 cups
  • apple cider: 1 cup
  • salt: (to taste)
  • slices cooked bacon, crumbled: 5 piece (optional)

Metric Conversion

Stages of cooking

Butternut Squash and Apple Soup Photo 21
Butternut Squash and Apple Soup Photo 32
Butternut Squash and Apple Soup Photo 43
  1. Melt butter in a large pot over medium-high heat. Saute butternut squash, leeks, carrots, and celery in hot butter until vegetables are softened, 10 to 12 minutes.
    Butternut Squash and Apple Soup Photo 2
  2. Stir apples, thyme, and sage into the squash mixture; pour in chicken stock and cider. Bring mixture to a simmer, reduce heat to low, cover pot with a lid, and cook until vegetables and apples are tender, about 30 minutes. Remove soup from heat and cool slightly, about 10 minutes.
    Butternut Squash and Apple Soup Photo 3
  3. Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return mixture to pot and season with salt to taste. Garnish individual servings with crumbled bacon.
    Butternut Squash and Apple Soup Photo 4

How did you like this article?

You may also like