It's still Winter and that means I'm constantly craving soup. Last week I warmed my soul with this smooth butternut squash and apple soup. The apples provide a lovely sweetness to the robust and rich soup. Don't skip the sour cream step, it really adds a depth of flavor. It's elegant and brings to mind Thanksgiving dinner in a very good way. You should really make it. Right now. Get the recipe.

Butternut Squash Soup With Cider Cream

Butternut Squash Soup With Cider Cream

Butternut Squash and Apple Soup Recipe 2010-01-29 14:00:55


5 tablespoons butter
2 1/2 pounds butternut squash, peeled, seeded, cut into 1/2-inch pieces (about 6 cups)
2 cups chopped leeks (white and pale green parts only)
1/2 cup chopped peeled carrot
1/2 cup chopped celery
2 small Granny Smith apples, peeled, cored, chopped
1 1/2 teaspoons dried thyme
1/2 teaspoon crumbled dried sage leaves
5 cups chicken stock or canned low-salt chicken broth
1 1/2 cups apple cider
2/3 cup sour cream
1/2 cup whipping cream*
Chopped fresh chives


  1. Melt butter in heavy large saucepan over medium-high heat. Add squash, leeks, carrot and celery; sauté until slightly softened, about 15 minutes.
  2. Mix in apples, thyme and sage. Add stock and 1 cup cider and bring to boil. Reduce heat to medium-low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.
  3. Working in batches, purée soup in blender. Return soup to pan.
  4. Boil remaining 1/2 cup cider in heavy small saucepan until reduced to 1/4 cup, about 5 minutes. Cool. Place sour cream in small bowl. Whisk in reduced cider. Soup and cider cream can be made 1 day ahead. Cover separately and refrigerate.
  5. Bring soup to simmer. Mix in whipping cream. Ladle soup into bowls. Drizzle with cider cream. Top with chives.

Serves 10.

*When I made this soup, I omitted the cream.