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Butternut Squash Soup

January 14, 2011

For 5 years I have been making this recipe; well, at least a version of it.  I have added less leeks, more apples and other variations each year.  I host an annual event that I call “Friend’s Thanksgiving”, and this soup has always been the start of the meal. It is a perfect soup for the Fall/Winter months; plus, it’s good for you!  No creams are added and it is full of veggies and even fruit.  After all the tweaks and changes have been made, I now present you with my favorite Butternut Squash Soup recipe of all time.


  • 5 or 6 tablespoons butter
  • 2 lbs of butternut squash(about one large squash) , peeled, seeded and cut into 1/2 inch cubes
  • 1 cup chopped leeks
  • 3/4 cup of chopped carrots
  • 1/2 cup of chopped celery
  • 3 medium green apples, peeled and chopped
  • 1 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 4 cups low-salt chicken broth
  • 1 1/2 cups apple cider


  1. Melt butter in large stockpot over medium heat.  Add squash, leeks, carrot and celery; cook until slightly tender. (About 20 mins)
  2. Add apples, thyme, sage, broth and cider and bring to boil.
  3. Reduce to medium-low; cover and simmer until apples are tender.  Stir occasionally.
  4. Let cool slightly and puree soup in blender using small batches at a time. Return to pot once mixture is smooth.
  5. Bring soup to simmer and enjoy!

May grate nutmeg on top! (Optional)

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