Butternut Squash Soup with Cider Cream
Servings 6 - 8
Equipment
- Large Heavy Pot or Large Dutch Oven
- Immersion Blender or Blender
- Small Saucepan
Ingredients
- 5 tbsp butter
- 2½ lbs butternut squash peeled, seeded, cut into 1/2-inch pieces (about 6 cups)
- 2 cups leeks white and pale green parts only, sliced thinly
- 2 carrots peeled and diced
- 1 celery stalk diced
- 2 Granny Smith apples peeled, cored, diced
- 1-2 sprigs of fresh thyme
- Dash of dried sage
- 5 cups chicken broth (use vegetable broth for a vegetarian version)
- 1½ cups apple cider divided
- ⅔ cup sour cream
Instructions
- Melt the butter in a large heavy pot or large Dutch oven over medium-high heat.
- Add butternut squash, leeks, carrot, and celery; sauté until slightly softened, about 15 minutes.
- Mix in the diced apples, thyme sprigs, and a pinch of dried sage.
- Add the chicken broth and 1 cup of apple cider, then bring to a boil.
- Reduce the heat to medium-low, cover, and simmer until apples are tender, stirring occasionally, about 45 minutes. Cool slightly. Remove thyme sprig stems from the soup.
- Purée soup with a handheld immersion blender (or in a blender) until creamy and smooth.
- In a small saucepan over medium-high heat, bring the remaining ½ cup apple cider to a boil, until it reduces to ¼ cup, about 7-10 minutes. Set aside to cool.
- Place sour cream in a small bowl.
- Whisk in reduced cider.
- Ladle soup into bowls and drizzle with the cider cream, using a wooden skewer to make a design, and bacon crumbles, if desired. Enjoy!