Easiest Way to Make Butternut Squash Soup With Cardamom

Butternut Squash And Apple Soup

Around the holidays, i always get hungry before the holiday feast.

Recipe Summary Butternut Squash And Apple Soup

Soup made with traditional fall crops, butternut squash and Granny Smith apples.

Ingredients | Butternut Squash Soup With Cardamom

5 tablespoons unsalted butter

6 cups 1/2-inch butternut squash cubes

2 cups chopped leeks, white and light green parts only

½ cup chopped carrots

½ cup chopped celery

2 small Granny Smith apples, cored and diced

1 ½ teaspoons dried thyme

½ teaspoon dried sage

5 cups chicken stock

1 cup apple cider

salt to taste

5 slices cooked bacon, crumbled (Optional)

Directions

Melt butter in a large pot over medium-high heat. Saute butternut squash, leeks, carrots, and celery in hot butter until vegetables are softened, 10 to 12 minutes.

Stir apples, thyme, and sage into the squash mixture; pour in chicken stock and cider. Bring mixture to a simmer, reduce heat to low, cover pot with a lid, and cook until vegetables and apples are tender, about 30 minutes. Remove soup from heat and cool slightly, about 10 minutes.

Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return mixture to pot and season with salt to taste. Garnish individual servings with crumbled bacon.

You can also use a food processor or immersion blender to puree the soup.

Info | Butternut Squash Soup With Cardamom

prep: 20 mins cook: 40 mins additional: 10 mins total: 1 hr 10 mins Servings: 6 Yield: 6 servings

TAG : Butternut Squash And Apple Soup

Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Squash Soup Recipes, Butternut Squash Soup Recipes,