<< Back

Apple-Butternut Squash Soup


4 tablespoons unsalted butter

2 leeks, well washed and coarsely chopped

2 stalks celery, coarsely chopped

2 medium carrots, scrubbed and coarsely chopped

1 butternut squash

2 tart apples, peeled, cored and coarsely chopped

2 teaspoons coarsely chopped fresh rosemary

3 cups chicken stock

1 cup apple cider


Cut the butternut squash in half and remove the seeds. Place in a roasting pan, cover with foil and roast 35-40 minutes at 425 degrees until tender when pricked with a fork. Remove from oven, let cool and then scoop out the filling from the skin, discarding the rind.

Melt the butter in a large soup pot. Add the leeks, celery and carrots. Sauté over medium-high heat until the leeks are tender and very fragrant. Add the squash, apples, seasonings, stock and cider. Bring to a simmer and cook gently, partially covered, over low heat, about 30 minutes. Remove from the heat and allow to cool.

Puree the soup in a blender. Return to the soup pot and season to taste with salt and freshly ground black pepper.

This entry is related to the following products. Click on any of them for more information.
Leek, Carrot, Winter Squash, Celery, Apples,