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Categories:Viewed: 98 - Published at: 3 years ago
Ingredients
- 5 tablespoons butter
- 2 12 lbs squash (peeled, seeded & cut in .5-inch pieces)
- 2 cups chopped leeks
- 1 14 cups chopped peeled carrots
- 12 cup chopped celery
- 2 small granny smith apples
- 1 12 teaspoons dried thyme
- 12 teaspoon dried sage
- 5 cups chicken stock or 5 cups vegetable stock
- 1 12 cups apple cider
- 12 cup whipping cream
Method
- Melt butter in saucepan.
- Add squash, leeks, carrot, and celery.
- Saute about 15 minutes.
- Mix in apples, thyme, and sage.
- Add stock and 1 cup cider; boil.
- Reduce heat to med-low.
- Cover and simmer about 30 minutes.
- Cool slightly.
- Puree soup in blender.
- Return to pan.
- Bring soup to simmer.
- Mix in whipping cream.
- Add 1/2 cup cider if needed.
