Butternut Squash Soup with Cider Cream

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Butternut squash soup is one of my favorites.

Sometimes the recipes look a little time consuming, but they are always worth it.

I’m sharing this delightful recipe because it includes a cider cream which is amazing!

Prep time for the soup should probably take about 15 minutes.

Peeling butternut squash doesn’t have to be difficult. I made a quick video to share how easy it is.

This recipe only makes enough for 2 so you’ll want to double up if you’re cooking for a family of 3 or more.

It’s great for leftovers as well so make extra and have some for lunch the next day.

Author: https://www.litehousefoods.com

Serves: 2

5 Tbsp. butter
2 1/2 lbs. butternut squash, peeled, seeded, cut into 1/2-inch pieces (about 6 cups)
2 cups chopped leeks (white and pale green parts only)
1/2 cup chopped peeled carrot
1/2 cup chopped celery
2 small Granny Smith apples, peeled, cored, chopped
5 cups chicken broth
2/3 cup lite sour cream
1/2 cup whipping cream
1 1/2 cups Apple Cider
2 Tbsp. Fresh Chives
2 tsp. Poultry Herb Blend

Melt butter in heavy large saucepan over medium-high heat.
Add squash, leeks, carrot, and celery; saute until slightly softened, about 15 minutes.
Mix in apples, and Herb Poultry Blend.
Add broth and 1 cup Cider and bring to boil.
Reduce heat. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes.
Cool slightly.
Working in batches, puree soup in a blender. Return soup to pan.
Boil remaining 1/2 cup Cider in a heavy small saucepan until reduced to 1/4 cup, about 5 minutes. Cool.
Place sour cream in small bowl. Whisk in reduced cider. (Soup and cider cream can be made 1 day ahead. Cover separately and refrigerate.)
Bring soup to simmer. Mix in whipping cream.
Ladle soup into bowls. Drizzle with cider cream. Top with fresh chives.