Go Back

Butternut Squash Soup

This rich, decadent soup is the perfect butternut squash soup. It gets it complex flavors from Granny Smith apples, fresh apple cider, butternut squash and the perfect blend of fall spices. The soup is finished with just a touch of whipping cream for an extra indulgent layer of deliciousness.
Course Soup
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8 people

Ingredients

  • 5 tbsp. butter
  • 2 1/2 pounds butternut squash peeled, seeded, cut into small chunks (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 Granny Smith apples peeled, cored, and chopped
  • 1 1/2 tsps. dried thyme
  • 1/2 tsp. crumbled dried sage leaves
  • 5 cups Kosher chicken stock or canned low salt chicken broth
  • 1 cup apple cider (do not use apple juice)
  • 1/2 cup whipping cream

Instructions

  1. Melt butter in heavy saucepan over medium-high heat. Add squash, leeks, carrot and celery. Saute until slightly softened, about 15 minutes.
  2. Mix in apples, thyme and sage. Add stock and 1 cup cider and bring to a boil. Reduce heat to medium-low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.
  3. Working in batches, puree soup in blender. Return soup to pan. Mix in whipping cream. Serve immediately.

Recipe Notes

Soup can be made ahead and stored in refrigerator until ready to use. If you are going to be using soup later in the day or the next day, I like to make the soup just up until adding in the whipping cream. Instead, follow the entire recipe except for adding in the whipping cream. Instead, allow the soup to cool and store overnight. Before serving, return soup to simmer on stove and then add in 1/2 cup whipping cream and serve immediately.