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Butternut Squash Soup with Cider Cream

Butternut Squash Soup with Cider Cream

3 3 3 3 3 5
81
Recipe by
Epicurious Epicurious

Ingredients

  • 5 tbsps butter
  • 2 12 lbs butternut squash (peeled seeded cut into 12 inch pieces about 6 cups)
  • 2 cups leeks (chopped, white and pale green parts)
  • 12 cup carrot (chopped peeled)
  • 12 cup chopped celery
  • 2 granny smith apples (peeled cored chopped)
  • 1 12 tsps dried thyme
  • 12 tsp sage leaves (crumbled dried)
  • 5 cups chicken stock (canned low salt chicken broth)
  • 1 12 cups apple cider
  • 23 cup sour cream
  • 12 cup whipping cream
  • chopped fresh chives
Servings
10 servings

Preparation

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Nutrition Facts

Amount Per Serving
Calories 250 Calories from Fat 130
% Daily Value *
Total Fat 14g 22%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 40mg 13%
Sodium 250mg 10%
Potassium 580mg 17%
Total Carbohydrate 28g 9%
Dietary Fiber 3g 12%
Sugars 13g
Protein 5g
Vitamin A 230%
Vitamin C 40%
Calcium 10%
Iron 8%
* 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

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