BUTTERNUT SQUASH SOUP WITH CIDER

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BUTTERNUT SQUASH SOUP WITH CIDER image

Categories     Soup/Stew     Squash

Number Of Ingredients 9

1 roasted butternut squash
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, chopped
1 1/2 teaspoons dried thyme
1/2 teaspoon crumbled dried sage leaves
5 cups low-salt beef broth
1 cups apple cider

Steps:

  • Preheat oven to 375F Spray glass baking dish with vegetable oil. Place squash cut side down in prepared dish. Pierce squash half. Add leeks, carrot, celery and apples. Bake 45 minutes. Scoop out squash put into large pot add remainder of vegetables, add stock and 1 cup cider. Simmer gently for 30 mins. Add seasonings and puree with hand held blender. Serve with blue cheese and pumpkin seeds. .

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