Butternut Squash and Apple Soup Recipe - Allrecipes.com
Butternut Squash and Apple Soup Recipe
  • READY IN ABOUT hrs

Butternut Squash and Apple Soup

Recipe by  

"Soup made with traditional fall crops, butternut squash and Granny Smith apples."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  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.
  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.
  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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 40 mins
  • READY IN 1 hr 10 mins

Footnotes

  • Cook's Note:
  • You can also use a food processor or immersion blender to puree the soup.
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Nutrition

  • Calories
  • 247 kcal
  • 12%
  • Carbohydrates
  • 33 g
  • 11%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 12.5 g
  • 19%
  • Fiber
  • 4.7 g
  • 19%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 785 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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