Butternut Squash and Apple Soup

Prep Time:
20 mins

Cook Time:
40 mins

Additional Time:
10 mins

Total Time:
1 hr 10 mins

Servings:
6

Yield:
6 servings

Ingredients

Directions

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.

Cook's Note:

You can also use a food processor or immersion blender to puree the soup.

Nutrition Facts (per serving)