Soup made with traditional fall crops, butternut squash and Granny Smith apples.
Ingredients
- unsalted butter: 5 Tbsp
- 1/2-inch butternut squash cubes: 6 cups
- leeks, white and light green parts only: 2 cups (chopped)
- carrots: 0.5 cup (chopped)
- celery: 0.5 cup (chopped)
- Granny Smith apples, cored and: 2 piece (diced)
- ½ teaspoons dried thyme: 1 piece
- sage: 0.5 tsp (dried)
- chicken stock: 5 cups
- apple cider: 1 cup
- salt: (to taste)
- slices cooked bacon, crumbled: 5 piece (optional)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
