Butternut Squash and Apple Soup

This hearty butternut squash and apple soup with hints of thyme and sage is loaded with flavor and topped with crumbled bacon.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 220 Calories

Ingredients

• 5 tablespoons unsalted butter
• salt to taste
• ½ cup chopped celery
• ½ teaspoon dried sage
• ½ cup chopped carrots
• 5 cups chicken stock
• 1 ½ teaspoons dried thyme
• 1 cup apple cider
• 2 cups chopped leeks, white and light green parts only
• 6 cups 1/2-inch butternut squash cubes
• 2 small Granny Smith apples, cored and diced
• 5 slices cooked bacon, crumbled (Optional)

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.