Butternut Squash and Apple Soup with Cider Cream

Average Rating
4.0 Average FatSecret member ranking
A wonderful soup, combining sweet and tart together. Quite heavenly.
Servings Prep Time Cook Time
6 30 mins 1 hr 10 mins

Ingredients

Directions

1. Melt butter in a large pan over medium-high heat.
2. Add the squash which should be peeled, seeded and chopped into 1/2" cubes, chopped white and green part of the leeks, chopped carrots and chopped celery. Sauté, stirring, 10-12 minutes.
3. Add 2 of chopped the apples, (the other whole apple you will use later), thyme and sage. Add broth and 1 cup cider. Bring to simmer; cover. On low, cook until vegetables and apples are tender, stirring, 30 minutes. Remove from heat; cool.
4. Boil remaining 1/2 cup cider in a small pan until reduced to 1/4 cup, 5 minutes. Cool. Place sour cream in a small bowl then whisk in reduced cider.
5. Puree soup, in batches, in blender. Return to pot; season with salt if needed.
6. Halve and core remaining apple; slice. Serve soup with cider cream. Garnish with bacon and apple.

Nutrition summary

There are 304 calories in 1 serving of Butternut Squash and Apple Soup with Cider Cream.
Calorie split: 44% fat, 46% carbs, 10% protein.
Nutrition Facts
Serving Size 1 serving
Amount Per Serving
Calories
304
 
% Daily Values*
Total Fat
15.6g
20%
Saturated Fat
9.15g
46%
Trans Fat
0g
Polyunsaturated Fat
0.896g
Monounsaturated Fat
4.424g
Cholesterol
40mg
13%
Sodium
686mg
30%
Total Carbohydrate
36.52g
13%
Dietary Fiber
5.3g
19%
Sugars
20.14g
Protein
8.06g
Vitamin D
-
Calcium
121mg
9%
Iron
2.22mg
12%
Potassium
846mg
18%
Vitamin A
310mcg
34%
Vitamin C
20.7mg
23%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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