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Butternut Squash Soup with Cider Cream

Epicurious
  • minutes
  • Serves 10

INGREDIENTS

2 1/2

lbs Butternut squash

1/2 cup

Carrot

1/2 cup

Celery

1

Chives, fresh

2

Granny smith apples, small

1/2 tsp

Sage, dried leaves

1 1/2 tsp

Thyme, dried

5 cups

Chicken stock or canned low-salt chicken broth

1 1/2 cups

Apple cider

5 tbsp

Butter

2/3 cup

Sour cream

1/2 cup

Whipping cream

2 cups

Chopped leeks (white and pale green parts only)