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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 10 |
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The lady I babysit for had a holiday party and served this soup. It was DELICIOUS! I had to ask for the recipe and I figured I'd share it with you all! Ingredients:
5 tablespoons butter |
2 1/2 lbs squash (peeled, seeded & cut in .5-inch pieces) |
2 cups chopped leeks |
1 1/4 cups chopped peeled carrots |
1/2 cup chopped celery |
2 small granny smith apples |
1 1/2 teaspoons dried thyme |
1/2 teaspoon dried sage |
5 cups chicken stock or 5 cups vegetable stock |
1 1/2 cups apple cider |
1/2 cup whipping cream |
Directions:
1. Melt butter in saucepan.
2. Add squash, leeks, carrot, and celery.
3. Sauté about 15 minutes.
4. Mix in apples, thyme, and sage.
5. Add stock and 1 cup cider; boil.
6. Reduce heat to med-low.
7. Cover and simmer about 30 minutes.
8. Cool slightly.
9. Puree soup in blender.
10. Return to pan.
11. Bring soup to simmer.
12. Mix in whipping cream.
13. Add 1/2 cup cider if needed.
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