Butternut Squash Soup

Butternut Squash Soup
Servings
10
Servings
10
Print Recipe
Butternut Squash Soup
Servings
10
Servings
10
Print Recipe
Ingredients
Instructions
  1. Melt butter in a large heavy saucepan over medium-high heat.
  2. Add the squash, leeks, carrot and celery; sauté until slightly softened, about 15 minutes.
  3. Mix in the apples, thyme and sage.
  4. Add the stock and one cup of the cider and bring to a boil.
  5. Reduce the heat to medium-low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes.
  6. Cool the soup slightly.
  7. Working in batches, purée the soup in a blender.
  8. Return the soup to the pan.
  9. Bring the soup to a simmer, then serve hot.
Recipe Notes

February 3, 2008

Delicious and not hard at all. Recipe from Bon Appétit, November 1998.

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