
Butternut Squash and Apple Soup
Servings:*
6 servingsIngredients
- 2 tablespoons oil
- 4 cups peeled and seeded 1-inch chunks butternut squash
- 1 cup chopped leeks (white and pale green parts only)
- 1 cup peeled and chopped carrot
- 1 Granny Smith apple, cored and chopped
- ½ teaspoons dried thyme
- ¼ teaspoons ground celery seed
- 2 cups low-sodium chicken broth, plus more if desired
- 1 cup apple cider
- Salt and black pepper to taste
- L&B uncured bacon crumbled, for garnish
Directions
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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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Add apple, thyme and ground celery seed. Add broth and cider. Bring mixture to a boil.
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Reduce heat to medium-low, cover pot and simmer for 30 minutes. Let mixture cool slightly.
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Using an immersion blender, purée soup until smooth.
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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.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.