Butternut Squash Soup with Cider Cream

Tis the season for comforting and warm soups. It's always good to eat produce at their freshest and in season. Butternut squash and apples are at their peek in the fall and they pair very well in this soup. This will certainly be a crowd pleaser.

Butternut squash is full of beneficial nutrients. It's chock full of vitamin A. In fact, a 100 gram serving provides you with 212 % of your daily intake of vitamin A and 35 % of your vitamin C daily intake. Vitamin A is beneficial for healthy skin, it boosts your immune system, and is beneficial for healthy vision.


5 tbsp butter 6-8 cups butternut squash, peeled, seeded and cut into 1-inch cubes 2 cups chopped leeks (about 3 medium leeks) 1/2 cup chopped carrot 1/2 cup chopped celery 2 small granny smith apples, peeled, cored, and chopped 1 tsp thyme 1/2 tsp crumbled dried sage 5-6 cups (depending on desired thickness of soup) chicken or vegetable stock 2 cups apple cider, divided 1 cup sour cream 5 bacon slices, sautéed until crisp, drained, and crumbled salt and pepper to taste

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