Ashley Freeman
@ashleyluxefreeman
Creamy Butternut Squash and Apple Soup
A delightful blend of sweet butternut squash and tart Granny Smith apples, this creamy soup is perfect for cozy evenings. Enhanced with aromatic herbs and a touch of apple cider, it’s a comforting dish that warms the soul.
Details
- Cuisine:american
- Meal Type:dinner
- Diet:vegetarian
- Difficulty:medium
- Estimated Cost:N/A
- Occasion:thanksgiving
- Ingredients:12
- Views:4
Recipe Information
- Prep time25 min.
- Cook time40 min.
- Total time65 min.
- Servings6
Ingredients
- 5 tablespoons
- 6 cups
- 2 cups
- 1/2 cup
- 1/2 cup
- 2 small
- 1 1/2 teaspoons
- 1/2 teaspoon
- 5 cups
- 1 cup
- to taste
- 5 slices
Cooking Instructions
Follow our step-by-step guide on how to make Creamy Butternut Squash and Apple Soup.
Step 1
Start by melting the butter in a large pot over medium-high heat. As the butter sizzles, add in the butternut squash, leeks, carrots, and celery. Sauté these vibrant vegetables for about 10 to 12 minutes, or until they soften and become fragrant. This is where the magic begins!
Step 2
Next, stir in the diced apples, dried thyme, and sage, allowing the flavors to mingle. Pour in the chicken stock and apple cider, bringing the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for about 30 minutes. This slow cooking will make the vegetables and apples tender and delicious.
Step 3
After the cooking time, remove the pot from heat and let it cool slightly for about 10 minutes. This step is important for safety when blending!
Step 4
Now, it’s time to blend the soup. Carefully pour it into a blender, filling it no more than halfway. Cover the lid securely and pulse a few times before blending until smooth. You may need to do this in batches to avoid overflow. Return the silky soup to the pot and season with salt to taste. If you’re feeling indulgent, sprinkle some crumbled bacon on top for an extra layer of flavor!