Try this Butternut Squash & Granny Smith Soup with Cinnamon Cream recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400. Place cut squash in a bowl and drizzle with olive oil. Season with salt and pepper. Roast for 12-14 minutes until soft but not mushy. Remove from oven and set aside.
In a large stockpot, melt the better over medium-high heat. Add leeks, carrot and celery; saute until slightly softened, about 8 minutes.
Mix in roasted squash, apples, thyme, and sage. Add stock and 2C of cider then bring to a boil. Reduce heat to medium-low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.
Puree soup in batches in a blender or using an immersion blender. Adjust seasoning to taste.
Boil the remaining 1/2 C cider in a heavy saucepan until reduced to 1/4 C, about 5 minutes. Cool. Place sour cream and cinnamon in a small bowl. Whisk in cooled reduced cider. (Can be made ahead, cover and refrigerate. Even better to store in a squirt bottle.)
Bring soup to simmer. Mix in whipping cream. Ladle into warm bowls and then drizzle with cider cream. Top with chives.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (6960g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 5664 | ||
Calories from Fat: 3488 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 387.6g | 517 % | |
Saturated Fat 228.7g | 1144 % | |
Monounsaturated Fat 109.4g | ||
Polyunsanturated Fat 21.5g | ||
Cholesterol 1022.9mg | 315 % | |
Sodium 5095.6mg | 176 % | |
Potassium 11751mg | 309 % | |
Total Carbohydrate 476.6g | 140 % | |
Dietary Fiber 52g | 208 % | |
Sugars, other 424.7g | ||
Protein 115.7g | 165 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5664
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