Soup: Butternut Squash and Apple Soup with Cider Cream

A wonderful soup, combining sweet and tart together. Quite heavenly.

Prep Time: 30 mins

Cook Time: 70 mins

Total Time: 100 mins

This recipe includes fertility superfoods such as:

Apples

Health and fertility benefits of Butternut Squash and Apple Soup with Cider Cream

Apples will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

3 medium Granny Smith apples
1/4 tsp kosher salt
5 thin slices bacon
5 tbsps unsalted butter
2/3 cup reduced fat sour cream
1 1/2 cups apple cider
1/2 tsp dried sage
1 1/2 tsps thyme
5 cups chicken broth
1/2 cup chopped carrot
1/2 cup chopped celery
2 cups leek
6 cups cubed winter squash

Instructions

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.

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