• Basic Information
  • Serves 10
  • Ingredients:
  • 5 tablespoons extra virgin olive oil2 ½ pounds butternut squash, peeled, seeded, cut into 1/2-inch pieces (about 6 cups)2 cups chopped leeks (white and pale green parts only)½ cup peeled carrot, chopped½ cup celery, chopped2 small Granny Smith apples, peeled, cored, chopped1 ½ teaspoons dried thyme½ teaspoon crumbled dried sage leaves5 cups low-sodium chicken or vegetable stock1 ½ cups apple cider2/3 cup cashew sour cream (see recipe below)1 cup heavy whipping cream (optional if you desire a very creamy, rich texture otherwise soup will still be thick)Chopped fresh chivesCASHEW SOUR CREAM (FOR BUTTERNUT SQUASH SOUP GARNISH)MAKES 1 CUP ¾ cup raw cashews½ cup water½ lemon, juiced Combine all ingredients in a blender or food processor.  Puree until smooth and thick.  
  • Preparation:
  • Heat olive oil in a heavy large saucepan over medium-high heat. Add squash, leeks, carrot and celery; sauté until slightly softened, about 15-20 minutes. Mix in apples, thyme and sage. Add stock, 1 cup cider and bring to boil. Reduce heat to a simmer on medium-low heat. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly. Working in batches, purée soup in blender or use an immersion blender till smooth. Return soup to large saucepan. For the garnish of cider cream, boil remaining ½ cup cider in a heavy, small saucepan until reduced to ¼ cup, about 5 minutes. Cool. Place cashew sour cream in small bowl. Whisk in reduced cider until well-combined. Bring soup to simmer. Add in the heavy whipping cream if desired. Ladle soup into bowls. Drizzle with cider cream. Top with chives.Author: Jessica P. Cooper  HHC, AADP, Health Supportive Chef and Nutrition Educator

Author: Richard Terrana