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Butternut Squash & Apple SoupButternut Squash & Apple Soup
Butternut Squash & Apple Soup
Butternut Squash & Apple Soup
This creamy soup is the perfect way to warm up on a cool fall evening!
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Recipe - PLYMOUTH (+Wines & Spirits)
Recipe: Butternut Squash and Apple Soup
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
  1. Heat oil in a large pot set over medium-high heat. Add squash, leeks and carrot. Sauté over medium heat for 10 minutes.
  2. Add apple, thyme and ground celery seed. Add broth and cider. Bring mixture to a boil.
  3. Reduce heat to medium-low, cover pot and simmer for 30 minutes. Let mixture cool slightly.
  4. Using an immersion blender, purée soup until smooth.
  5. 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

Shop Ingredients

Makes 6 servings
2 tablespoons cooking oil
L&B Grapeseed Oil
L&B Grapeseed Oil, 16.9 Ounce
Deal
$4.99 was $5.49$0.30/oz
4 cups peeled and seeded 1-inch chunks butternut squash
L&B Cubed Butternut Squash
L&B Cubed Butternut Squash, 14 Ounce
$6.99$0.50/oz
1 cup chopped leeks (white and pale green parts only)
Leeks
Leeks, 1 Each
$1.99
1 cup peeled and chopped carrot
Juicing Carrots
Juicing Carrots, 0.5 Pound
$0.65 avg/ea$1.29/lb
1 Granny Smith apple, cored and chopped
Granny Smith Apples
Granny Smith Apples, 0.5 Pound
$1.75 avg/ea$3.49/lb
½ teaspoon dried thyme
L&B Thyme
L&B Thyme, 0.8 Ounce
$5.39$6.74/oz
¼ teaspoon ground celery seed or celery salt
L&B Celery Salt
L&B Celery Salt, 4 Ounce
$5.39$1.35/oz
2 cups low-sodium chicken broth, plus more if desired
L&B Organic Low Sodium Chicken Broth
L&B Organic Low Sodium Chicken Broth, 32 Ounce
$4.59$0.14/oz
1 cup apple cider
Martinelli's Gold Medal Organic Honeycrisp Apple Cider
Martinelli's Gold Medal Organic Honeycrisp Apple Cider, 1 Litre
$8.99$8.99/l
Salt, to taste
Morton Fine Himalayan Pink Salt
Morton Fine Himalayan Pink Salt, 17.6 Ounce
$8.79$0.50/oz
Black pepper, to taste
L&B Coarse Ground Black Pepper
L&B Coarse Ground Black Pepper, 2 Ounce
$8.19$4.10/oz
L&B bacon crumbled, for garnish
L&B Uncured Apple Smoked Bacon
L&B Uncured Apple Smoked Bacon, 12 Ounce
$8.99$0.75/oz

Directions

  1. Heat oil in a large pot set over medium-high heat. Add squash, leeks and carrot. Sauté over medium heat for 10 minutes.
  2. Add apple, thyme and ground celery seed. Add broth and cider. Bring mixture to a boil.
  3. Reduce heat to medium-low, cover pot and simmer for 30 minutes. Let mixture cool slightly.
  4. Using an immersion blender, purée soup until smooth.
  5. 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.