Butternut Squash Soup with Cider Cream

  • Ingredients 13 Count
  • Nutrition 260 Calories
  • Directions 75 Minutes

10 servings

Ingredients

imperial units us metric
  • 5 tbsps butter
  • 21/2 lbs butternut squash (peeled, seeded, cut into 1/2-inch pieces, about 6 cups)
  • 2 cups leeks (chopped, white and pale green parts only)
  • 1/2 cup carrots (chopped peeled)
  • 1/2 cup chopped celery
  • 2 granny smith apples (small, peeled, cored, chopped)
  • 11/2 tsps dried thyme
  • 1/2 tsp dried sage (crumbled)
  • 5 cups chicken stock (or canned low-salt chicken broth)
  • 11/2 cups apple cider
  • 2/3 cup sour cream
  • 1/2 cup whipping cream
  • chopped fresh chives

Directions

BTotal Time1 hr 15 min

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Nutrition Facts

Amount Per Serving
Calories 260 Calories from Fat 130
% Daily Value *
Total Fat 14g 22%
Saturated Fat 8g 40%
Trans Fat
Cholesterol 40mg 13%
Sodium 250mg 10%
Potassium 670mg 19%
Total Carbohydrate 32g 11%
Dietary Fiber 4g 16%
Sugars 15g
Protein 6g
Vitamin A 280%
Vitamin C 50%
Calcium 10%
Iron 10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

salty
savory
sour
bitter
sweet
spicy

Comments

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