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Butternut Squash and Apple Soup

Butternut Squash and Apple Soup

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daniellegray

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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.
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