Labadie Recipe Database

Name Butternut Squash Soup with Cider Cream Number of People 10 List of Ingredients 5 T. butter 2 1/2 lbs. butternut squash, peeled, seeded, cut into 1/2-inch pieces (about 6 cups) 2 cups chopped leeks (white and pale green parts only) 1/2 cup chopped, peeled carrot 1/2 cup chopped celery 2 small Granny Smith apples, peeled, cored and chopped 1 1/2 tsp. dried thyme 1/2 tsp. crumbled dried sage leaves 5 cups chicken stock 1 1/2 cups apple cider 2/3 cups sour cream 1/2 cup whole milk chopped fresh chives Description Melt butter.  Add squash, leeks, carrot and celery; saute until slightly softened, about 15 minutes.  Mix in apples, thyme and sage.  Add stock and 1 cup cider and bring to boil.  Reduce heat to medium-low.  Cover and simmer until apples are tender, stirring occasionally, about 30 minutes.  Cool slightly. Working in batches, puree soup in blender.  Return soup to pan.  Boil remaining 1/2 cup cider in heavy small saucepan until reduced to 1/4 cup, about 5 minutes.  Cool.  Place sour cream in small bowl and whisk in reduced cider.  Bring soup to simmer.  Mix in milk.  Lakle soup into bowls and drizzle with cider cream and top with chives. Time 1 hour Difficulty (1-5) 1 Notes Soup and cider cream can be made 1 day ahead; cover separately and refrigerate. Image