Butternut Squash and Apple Soup
Butternut Squash and Apple Soup might be a good recipe to expand your soup recipe box. This recipe serves 6. One serving contains 293 calories, 7g of protein, and 12g of fat. This recipe covers 19% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, primal, and vegetarian diet. Head to the store and pick up chicken stock, sage, carrots, and a few other things to make it today. It is perfect for Autumn. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes.
Instructions
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.
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.
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.