Butternut Squash & Apple Soup
This creamy soup is the perfect way to warm up on a cool fall evening!
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Butternut Squash & Apple Soup
Prep Time10 Minutes
Servings6
Cook Time55 Minutes
Ingredients
2 tablespoons cooking oil
4 cups peeled and seeded 1-inch chunks butternut squash
1 cup chopped leeks (white and pale green parts only)
1 cup peeled and chopped carrot
1 Granny Smith apple, cored and chopped
½ teaspoon dried thyme
¼ teaspoon ground celery seed or celery salt
2 cups low-sodium chicken broth, plus more if desired
1 cup apple cider
Salt, to taste
Black pepper, to taste
L&B bacon crumbled, for garnish
Directions
- Heat oil in a large pot set over medium-high heat. Add squash, leeks and carrot. Sauté over medium heat for 10 minutes.
- Add apple, thyme and ground celery seed. Add broth and cider. Bring mixture to a boil.
- Reduce heat to medium-low, cover pot and simmer for 30 minutes. Let mixture cool slightly.
- Using an immersion blender, purée soup until smooth.
- Add more chicken broth, if desired, to thin the soup until it reaches your desired consistency. Season with salt and pepper. Bring soup to a simmer and serve hot. Garnish with cooked, crumbled bacon.
TIP: If using celery salt, make sure to decrease the amount of traditional salt used for seasoning.
10 minutes
Prep Time
55 minutes
Cook Time
6
Servings
Directions
- Heat oil in a large pot set over medium-high heat. Add squash, leeks and carrot. Sauté over medium heat for 10 minutes.
- Add apple, thyme and ground celery seed. Add broth and cider. Bring mixture to a boil.
- Reduce heat to medium-low, cover pot and simmer for 30 minutes. Let mixture cool slightly.
- Using an immersion blender, purée soup until smooth.
- Add more chicken broth, if desired, to thin the soup until it reaches your desired consistency. Season with salt and pepper. Bring soup to a simmer and serve hot. Garnish with cooked, crumbled bacon.
TIP: If using celery salt, make sure to decrease the amount of traditional salt used for seasoning.