Butternut Squash and Apple Soup

...with a cider cream.

That was such a long title, it didn't fit in the title bar.

I love butternut squash, and I love apples. This soup was a winner from the get-go. I found the finished product to be incredibly sweet, which is why I added the lemon juice. It toned down the sweetness, and the acid brightened the flavor. To keep the recipe vegetarian-friendly, I used vegetable stock, but chicken stock can be substituted. To keep the meal vegetarian, I would serve with a salad and crusty bread. For a heartier side, a chicken sandwich (hot or cold) would go well.


Butternut Squash and Apple Soup with Cider Cream
Adapted from Sunday Soup
By Betty Rosbottom

4 Tbs unsalted butter
A 2 ½ -lb butternut squash, peeled, seeds and pulp removed, and cut into 1-inch cubes
3 leeks, white and light green parts only, chopped
1 medium carrot, peeled and cut into chunks
2 stalks celery, chopped
2 tart apples, peeled, cored, and chopped into chunks
2 tsp dried thyme
6 c vegetable stock (can substitute with chicken stock)
2 c apple cider, divided
½ c sour cream
1 Tbs lemon juice

Melt butter in a large stockpot. When hot, add the squash, leeks, carrots and celery. Saute, stirring frequently, until vegetables begin to get soft. Add apples, thyme, stock, and 1 c of the cider. Bring to a boil. Reduce heat, cover, and simmer until squash is tender, about 30-40 minutes. Remove from heat and let cool slightly.

While soup is cooking, make the cider cream. In a small saucepan, boil the other 1 c of apple cider. Keep boiling until the cider has reduced by half. Let cool. Whip cider reduction and sour cream together and set aside.

Blend the soup in batches in a blender or with an immersion blender. Return to pot. Stir in lemon juice, and season with salt and pepper. Garnish soup with cider cream and thinly sliced apples.