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Apple-Butternut Squash Soup


4 tablespoons unsalted butter

2 leeks, well washed and coarsely chopped

2 stalks celery, coarsely chopped

2 medium carrots, scrubbed and coarsely chopped

1 butternut squash

2 tart apples, peeled, cored and coarsely chopped

2 teaspoons coarsely chopped fresh rosemary

3 cups chicken stock

1 cup apple cider


Cut the butternut squash in half and remove the seeds. Place in a roasting pan, cover with foil and roast 35-40 minutes at 425 degrees until tender when pricked with a fork. Remove from oven, let cool and then scoop out the filling from the skin, discarding the rind.

Melt the butter in a large soup pot. Add the leeks, celery and carrots. Sauté over medium-high heat until the leeks are tender and very fragrant. Add the squash, apples, seasonings, stock and cider. Bring to a simmer and cook gently, partially covered, over low heat, about 30 minutes. Remove from the heat and allow to cool.

Puree the soup in a blender. Return to the soup pot and season to taste with salt and freshly ground black pepper.

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