CookPal AI
Butternut Squash and Apple Soup

Butternut Squash and Apple Soup

Cost $10, save $15

Source: Recommended by CookPal

  • 60 Min
  • 6 Servings
  • $10

INGREDIENTS

  • Vegetables

    • 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

  • Fruits

    • 2 small Granny Smith apples, cored and diced

  • Seasonings

    • 1 ½ teaspoons dried thyme
    • ½ teaspoon dried sage
    • 🧂 Salt to taste

  • Liquids

    • 5 cups chicken stock
    • 1 cup apple cider

  • Others

    • 🧈 5 tablespoons unsalted butter
    • 5 slices cooked bacon, crumbled (Optional)

STEPS

1

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

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.

3

Remove soup from heat and cool slightly for about 10 minutes.

4

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.

5

Return mixture to pot and season with salt to taste. Garnish individual servings with crumbled bacon.

NUTRIENTS

Per 1 serving

🔥

220

Calories

  • 3
    Protein
  • 33
    Carbs
  • 10
    Fats

💡 Using pre-cubed butternut squash can save prep time.If using dietary restrictions, skip the bacon garnish, or replace chicken stock with vegetable stock to make it vegan.Blend until smooth for a creamy consistency, but leave chunky for added texture.Refrigerate leftover soup in an airtight container for up to 3 days.