Butternut Squash & Apple Soup
July 28, 2024
This creamy soup is the perfect way to warm up on a cool fall evening!
SERVINGS
6
PREP TIME
10 min
COOK TIME
55 min
Ingredients
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2tablespoons oil
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4cups peeled and seeded 1-inch chunks butternut squash
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1cup chopped leeks (white and pale green parts only)
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1cup peeled and chopped carrots
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1Granny Smith apple, cored and chopped
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1/2teaspoon dried thyme
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1/4teaspoon ground celery seed
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2cups low-sodium chicken broth, plus more if desired
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1cup apple cider
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Salt, to taste
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Pepper, to taste
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L&B Bacon, crumbled, for garnish
Directions
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1
Heat oil in a large pot set over medium-high heat. Add squash, leeks and carrot. Sauté over medium heat for 10 minutes.
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2
Add apple, thyme and ground celery seed. Add broth and cider. Bring mixture to a boil.
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3
Reduce heat to medium-low, cover pot and simmer for 30 minutes. Let mixture cool slightly.
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4
Using an immersion blender, purée soup until smooth.
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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.