butternut soup, butternut soup recipe

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    Butternut Squash Soup

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    A New England favorite! If you have never tried butternut squash soup, then you need to get going and work on this amazing recipe which adds an apple zing to it. This soup is warm and delicious. It is absolutely irresistable and warms the heart just as it warms the body. A perfect winter soup but it can be made all year around! This recipe is a little lengthy but it is worth it.


    • 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
    • A small amount of finely chopped apple.


    • Melt butter in heavy large saucepan over medium-high heat.
    • Add squash, leeks, carrot and celery; sauté until slightly softened, about 15 minutes.
    • 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.
    • Working in batches, purée soup in blender.
    • Return soup to pan.
    • 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.
    • Bring soup to simmer.
    • Mix in whipping cream.
    • Ladle soup into bowls.
    • Drizzle with cider cream.
    • Top with the finely chopped apple.

    As the main dish, we recommend the Cornish hens accompanied with the creamed spinach and the truffles au gratin.
    As a dessert, we recommend the champagne surprise.

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