Butternut Squash and Apple Soup with Cider Cream

Ingredients

• 1/4 tsp kosher saltNutrition
• 5 thin slices baconNutrition
• 3 medium Granny Smith applesNutrition
• 2/3 cup reduced fat sour creamNutrition
• 1 1/2 cups apple ciderNutrition
• 5 tbsps unsalted butterNutrition
• 1/2 tsp dried sageNutrition
• 1 1/2 tsps thymeNutrition
• 5 cups chicken brothNutrition
• 1/2 cup chopped carrotNutrition
• 1/2 cup chopped celeryNutrition
• 2 cups leekNutrition
• 6 cups cubed winter squashNutrition

Directions

1. 1Melt butter in a large pan over medium-high heat.
2. 2Add the squash which should be peeled, seeded and chopped into 1/2" cubes, chopped white and green part of the leeks, chopped carrots and chopped celery. Sauté, stirring, 10-12 minutes.
3. 3Add 2 of chopped the apples, (the other whole apple you will use later), thyme and sage. Add broth and 1 cup cider. Bring to simmer; cover. On low, cook until vegetables and apples are tender, stirring, 30 minutes. Remove from heat; cool.
4. 4Boil remaining 1/2 cup cider in a small pan until reduced to 1/4 cup, 5 minutes. Cool. Place sour cream in a small bowl then whisk in reduced cider.
5. 5Puree soup, in batches, in blender. Return to pot; season with salt if needed.
6. 6Halve and core remaining apple; slice. Serve soup with cider cream. Garnish with bacon and apple.

Nutrition per serving

Related recipes

• Butternut Bisque

  153 kcal per serving

• Butternut Lentil Stew

  364 kcal per serving

• Roasted Butternut Squash

  104 kcal per serving

• Butternut Squash Soup

  160 kcal per serving

• Butternut Squash & Spinach Lasagne

  435 kcal per serving

• Garlic Butternut Squash Soup

  70 kcal per serving