I will admit, I am not really a huge soup person. I enjoy making it more than eating it most of the time.
But there is something about butternut squash that changes my mind, and this soup will confirm that. Being somewhat thrifty as well supports my decision to make soups like this. They are easy to freeze in one or two portion servings and just reheat over the next few weeks.
Now on to the soup….
- 5 Tbls unsalted butter
- 6 Cups peeled, seeded, and cubed butternut squash into 1/2 inch cubes
- 2 Cups chopped leeks, white and light green parts only
- 1/2 Cup coarsely chopped carrots
- 1/2 Cup coarsely chopped celery
- 2 small Granny Smith apples, peeled, cored and chopped, plus an extra apple for garnish
- 1 1/2 tsp dried thyme
- 1/2 tsp crumbled dried sage
- 5 Cups chicken stock
- 1 1/2 Cups apple cider, divided
- 2/3 Cup sour cream
- 5 bacon slices, sauteed, dried and crumbled
- Melt butter in a large, heavy pan set over medium-high heat. When hot, add squash, leeks, carrots, and celery and saute, stirring frequently, until vegetables have softened slightly, 10 to 12 minutes. Add apples, thyme and sage. Add stock and 1 cup of the cider. Bring mixture to a simmer. Reduce heat, cover and simmer gently until vegetables and apples are tender, stirring occasionaly, for about 30 minutes. Remove from heat and cool slightly.
- For the cider cream, boil remaining 1/2 cup cider in a small, heavy saucepan until it reduces to 1/4 cup, for about 5 minutes. Cool, then place sour cream in a small bowl and whisk in reduced cider. (can be prepared one day ahead of time)
- Blend soup in batches in food processor or blender and return to the pot (or immersion blender in the pot). Taste soup and seaons with salt as needed.
- Serve with cider cream and thinly sliced apple.