Go Back
+ servings

Butternut Squash Soup with Cider Cream

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Soup
Servings: 6 -8
Author: Pam - For the Love of Cooking / Original by Epicurious


  • 5 tbsp butter
  • 2 ½ 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
  • 1 ½ cups apple cider divided
  • 2/3 cup sour cream


  • Melt the butter in a large heavy saucepan 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 pinch of dried sage.
  • Add the chicken broth and 1 cup of apple cider then bring to 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, boil the remaining 1/2 cup apple cider until reduced to 1/4 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 and bacon crumbles, if desired. Enjoy!