Name: Butternut Squash and Apple Soup
Prep time: 20 min
Cook time: 40 min
Total time: 70 min
Yield: 1
Ingredients: 5 tablespoons unsalted butter; 6 cups 1/2-inch butternut squash cubes; 2 cups chopped leeks, white and light green parts only; 0.5 cup chopped carrots; 0.5 cup chopped celery; 2 small Granny Smith apples, cored and diced; 1.5 teaspoons dried thyme; 0.5 teaspoon dried sage; 5 cups chicken stock; 1 cup apple cider; salt to taste; 5 slices cooked bacon, crumbled

Butternut Squash and Apple Soup

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Prep Time:
20 minutes

Cook Time:
40 minutes

Total Time:
70 minutes

Savory butternut squash and apple soup, infused with thyme and sage, topped with crispy bacon crumbles.

Ingredients:

5 tablespoons unsalted butter
6 cups 1/2-inch butternut squash cubes
2 cups chopped leeks, white and light green parts only
0.5 cup chopped carrots
0.5 cup chopped celery
2 small Granny Smith apples, cored and diced
1.5 teaspoons dried thyme
0.5 teaspoon dried sage
5 cups chicken stock
1 cup apple cider
5 slices cooked bacon, crumbled

Instructions:

In a large pot over medium-high heat, melt butter until sizzling. Add butternut squash, leeks, carrots, and celery, sauteing in the flavorful butter until vegetables are tender, about 10-12 minutes.
Combine apples, thyme, and sage with the squash mixture. Add chicken stock and cider and simmer until vegetables and apples are tender, about 30 minutes. Let the soup cool for about 10 minutes before serving.
Carefully blend the soup in batches in a blender, ensuring it's no more than half full. Pulse a few times, then blend until smooth. Season with salt to taste, then serve with a delicious garnish of crumbled bacon on top of each serving.

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