Name: Butternut Squash and Apple Soup
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Unsalted butter - 5 tablespoons; 1/2-inch butternut squash cubes - 6 cups; Chopped leeks, white and light green parts only - 2 cups; Chopped carrots - ½ cup; Chopped celery - ½ cup; Granny Smith apples, cored and diced - 2 small; Dried thyme - 1 ½ teaspoons; Dried sage - ½ teaspoon; Chicken stock - 5 cups; Apple cider - 1 cup; Salt to taste - 1 cup; Cooked bacon, crumbled (Optional) - 5 slices

Ingredients for - Butternut Squash and Apple Soup

1. Unsalted butter 5 tablespoons

2. 1/2-inch butternut squash cubes 6 cups

3. Chopped leeks, white and light green parts only 2 cups

4. Chopped carrots ½ cup

5. Chopped celery ½ cup

6. Granny Smith apples, cored and diced 2 small

7. Dried thyme 1 ½ teaspoons

8. Dried sage ½ teaspoon

9. Chicken stock 5 cups

10. Apple cider 1 cup

11. Salt to taste 1 cup

12. Cooked bacon, crumbled (Optional) 5 slices

How to cook deliciously - Butternut Squash and Apple Soup

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.