Three overripe bananas, no flour or eggs, and four kids I didn’t want to take shopping one day were my predicaments. This is something I made up on the spot and now do frequently.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 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)
Instructions
- 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.
Nutrition Facts
| Calories | 220 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 5 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 605 mg |
| Sugars | 14 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Really good. I made a few very minor changes. Apple juice because our local grocery was out of cider. Vegetable broth so our vegetarian daughter could eat it.
Delicious! I used whatever tart apples I had, added about 1-2 tablespoons of fresh ginger and omitted the bacon. Also used vegetable broth, and sautéed vegetables in olive oil-so totally vegan.
We all loved this recipe- my husband and both kids. Perfect level of squash-sweetness and savoriness. Highly recommend. Made the recipe as-is, except that I omitted sage b/c I was out of it. If you’re thinking about this, make it!
I’ve made this a few times, always in my slower cooker.
It was great soup but how do I print this recipe out?
I followed the directions exactly and loved it! Very flavorful and would definitely make it again!
Did not like it at all…to thin and had to throw it out!
Delicious! I made it as written and added a bit of ginger. Entire family liked this. It was very clean tasting and flavorful. I might try with vegetable broth next time to make it truly vegan as an alternative for some friends who have adopted a vegan lifestyle.
I made it pretty much according to the recipe, although I probably didn’t have all 6 cups of squash, and I used some Fuji apples I had instead of the Granny Smith. The apple flavor was pretty strong, and I wasn’t sure I liked that combination with the thyme and sage. Then I garnished it with a lot of cinnamon, a little nutmeg, and sunflower kernels, and I liked it pretty well. My wife fixed grilled bacon and cheese sandwiches, with bread-n-butter pickles on them, to go with it, which was perfect.
I followed this recipe to a T., including sweet onions and cider. This soup was a huge hit and was requested the next night for leftovers…which was even better! I served it with goat cheese crumbles infused with cranberries, pumpkin seeds and chopped bacon. Sooo delicious!!!! Will definitely be part of our Thanksgiving tradition for years to come!
Excellent autumn soup. Replaced the apple cider with apple juice. Otherwise followed the recipe.
I did not use leeks, but used sweet onions and I didn’t measure anything. I eyeballed it all. It was super easy to make. The hardest part was getting the butternut squash ready for cooking. Excited that we have enough to freeze for future meals. It is extremely tasty and easy to make. Hubby liked it better than the squash soup at Panera, which is a huge plus. Even my son ate it and is excited that we can have it again.
This soup was absolutely delicious! I got rave reviews from my family with requests to make it again. I followed most of the recipe but did not have leeks so I used vidalia onions instead. They added a lovely flavor to the soup. I roasted the butternut squash instead of sauteing it, which always brings out a richer flavor in my experience. I also garnished the soup with fresh , diced, green onions along with the bacon. It was fabulous. A few family members are trying to follow the Paleo diet and this was pretty close to what is allowed. Next time, I may try sweet potatoes instead of carrots as carrots are not allowed. Thank you for a wonderful recipe.
I wanted a fall soup, and this is excellent. I didn’t have all ingredients on hand so I used Apple juice and white onions. Still great. Very filling and satisfying