Butternut Squash Soup with Cider Cream

Serves 1-2 | Finish in 1 hour 10 minutes

Take a break from filling holiday meals by adding this delicious soup to the mixture!


5 Tbsp. butter
2 1/2 lbs. butternut squash, peeled, seeded, cut into 1/2-inch pieces (about 6 cups)
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
5 cups chicken broth
2/3  cup lite sour cream
1/2 cup whipping cream
1 1/2 cups Litehouse® Litehouse Apple Cider or Litehouse® Honey Crisp Apple Cider or Litehouse® Gala Apple Cider
2 Tbsp. Litehouse® Instantly Fresh Chives
2 tsp. Litehouse® Instantly Fresh Poultry Herb Blend


Melt butter in heavy large saucepan over medium-high heat. Add squash, leeks, carrot and celery; saute until slightly softened, about 15 minutes. Mix in apples, and Litehouse® Herb Poultry Blend. Add broth and 1 cup Litehouse® Cider and bring to boil. Reduce heat. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly. Working in batches, puree soup in blender. Return soup to pan. Boil remaining 1/2 cup Litehouse® Cider in heavy small saucepan until reduced to 1/4 cup, about 5 minutes. Cool. Place sour cream in small bowl. Whisk in reduced cider. (Soup and cider cream can be made 1 day ahead. Cover separately and refrigerate.) Bring soup to simmer. Mix in whipping cream. Ladle soup into bowls. Drizzle with cider cream. Top with Litehouse® Instantly Fresh Chives.

Related Recipes