Butternut Squash Soup

Name: Butternut Squash Soup
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 3 tbsp unsalted butter; 2 tbsp olive oil; 1 onion, peeled and diced; 1 carrot, peeled and diced; 1 butternut squash, large chunks; 2 apples, cored and chopped; 3 cups chicken stock; 1 cup apple cider; 1 tsp cinnamon; 2 sage leaves; 1 tsp sea salt; ½ tsp fresh ground; ½ cup heavy cream

Servings

Prep Time

20 minutes

Cook Time

45 minutes

Featured Appliance:

Sensimax™ Kitchen System

Ingredients

3 tbsp unsalted butter
2 tbsp olive oil
1 onion, peeled and diced
1 carrot, peeled and diced
1 butternut squash, large chunks
2 apples, cored and chopped
3 cups chicken stock
1 cup apple cider
1 tsp cinnamon
2 sage leaves
1 tsp sea salt
½ tsp fresh ground
½ cup heavy cream

Directions

In a medium pot on medium heat add the melt the butter with the olive oil.
Add onion and carrot and cook for about 4 minutes until tender covered with a lid.
Add the butternut squash and apples cover the pot and cook for about 10 minutes until soft enough to poke with a fork.
Add the stock, cider, cinnamon, sage, salt, and pepper to the pot and cook for 30 minutes on a simmer.
When done, add cream. Allow to cool completely before adding to the pitcher and blending.
Press Power button, set to Speed 4 using the +/- and press Start.
When smooth remove, pour into a pot and reheat.