Butternut squash apple soup

(from gigabyte’s recipe box)

Source: Epicurious (from RecipeThing user laskowm)

Prep time: 15 minutes
Cook time: 45 minutes
Serves 10 people

Ingredients

  • 5 tablespoons butter
  • 2 1/2 pounds butternut squash, peeled, seeded, cut into 1/2-inch pieces (about 6 cups)
  • 2 cups chopped leeks (white and pale green parts only)
  • 1/2 cup chopped peeled carrot
  • 1/2 cup chopped celery
  • 2 small Granny Smith apples, peeled, cored, chopped
  • 1 1/2 teaspoons dried thyme
  • 1/2 teaspoon crumbled dried sage leaves
  • 5 cups chicken stock or canned low-salt chicken broth
  • 1 1/2 cups apple cider
  • 2/3 cup sour cream
  • 1/2 cup whipping cream
  • Chopped fresh chives

Directions

  1. Melt butter in heavy large saucepan over medium-high heat.

  2. Add squash, leeks, carrot and celery; sauté until slightly softened, about 15 minutes. Mix in apples, thyme and sage.

  3. Add stock and 1 cup cider and bring to boil. Reduce heat to medium-low.

  4. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes.

  5. Cool slightly.

  6. Working in batches, purée soup in blender. Return soup to pan.

  7. Boil remaining 1/2 cup cider in heavy small saucepan until reduced to 1/4 cup, about 5 minutes.

  8. Cool.

  9. Place sour cream in small bowl.

  10. Whisk in reduced cider.

  11. (Soup and cider cream can be made 1 day ahead. Cover separately and refrigerate.)

  12. Bring soup to simmer.

  13. Mix in whipping cream.

  14. Ladle soup into bowls.

  15. Drizzle with cider cream.

  16. Top with chives.

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