Tuesday, November 9, 2010

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.


  1. this sounds delicious! if i wanted to make it the night before thanksgiving, do you think refrigerating it still hold the flavor?

  2. Eunice, absolutely! It reheats very well.

  3. This looks amazing! I love the idea of combining apples with butternut squash.

  4. Eunice, it makes a lot - I'd say 6-8 main dish servings, and at least 12 soup course servings (like in the cups.)


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