Butternut Squash and Apple Soup

This hearty butternut squash and apple soup with hints of thyme and sage is loaded with flavor and topped with crumbled bacon.

Melt butter in a large pot over medium-high heat. Saute butternut squash, leeks, carrots, and celery in hot butter until vegetables are softened, 10 to 12 minutes. Stir apples, thyme, and sage...


Ingredients

  • 5 tablespoons unsalted butter
  • 6 cups 1/2-inch butternut squash cubes
  • 2 cups chopped leeks, white and light green parts only
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 2 small Granny Smith apples, cored and diced
  • 1 1/2 teaspoons dried thyme
  • 1/2 teaspoon dried sage
  • 5 cups chicken stock
  • 1 cup apple cider
  • salt to taste
  • 5 slices cooked bacon, crumbled (optional)

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