Butternut Squash and Apple Soup

Name: Butternut Squash and Apple Soup
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters apple cider; 1 liters 1/2-inch butternut squash cubes; 118 milliliters chopped carrots; 118 milliliters chopped celery; 1 liters chicken stock; 5 slices cooked bacon, crumbled (optional); 1 teaspoons dried sage; 2 teaspoons dried thyme; 2 smalls Granny Smith apples, cored and diced; 473 milliliters chopped leeks, white and light green parts only; 6 servings salt to taste; 5 Tbsps unsalted butter

Butternut Squash and Apple Soup might be just the soup you are searching for. One serving contains 369 calories, 10g of protein, and 20g of fat. This recipe serves 6. It will be a hit at your Autumn event. If you have leeks, butter, sage, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes around 1 hour and 10 minutes.

Instructions

Melt butter in a large pot over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Pot

Saute butternut squash, leeks, carrots, and celery in hot butter until vegetables are softened, 10 to 12 minutes.

Ingredients you will need

Butternut Squash

Vegetable

Carrot

Butter

Celery

Leek

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.

Ingredients you will need

Chicken Stock

Vegetable

Apple

Squash

Cider

Thyme

Sage

Equipment you will use

Pot

Remove soup from heat and cool slightly, about 10 minutes.

Ingredients you will need

Soup

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.

Ingredients you will need

Salt