Butternut Squash Soup with Cider Cream

Epicurious
90
13
250
75

Ingredients

5 tablespoons butter
2 1/2 pounds butternut squash (peeled, seeded, cut into 1/2-inch pieces, about 6 cups)
2 cups leeks (chopped, white and pale green parts only)
1/2 cups carrots (chopped peeled)
1/2 cups chopped celery
2 granny smith apples (small, peeled, cored, chopped)
1 1/2 teaspoons dried thyme
1/2 teaspoons dried sage (crumbled)
5 cups chicken stock (or canned low-salt chicken broth)
1 1/2 cups apple cider
2/3 cups sour cream
1/2 cups whipping cream
chopped fresh chives
Read Directions

NutritionView more

250Calories
Sodium10%DV250mg
Fat18%DV12g
Protein12%DV6g
Carbs11%DV32g
Fiber16%DV4g

PER SERVING *

Calories250Calories from Fat110
% DAILY VALUE*
Total Fat12g18%
Saturated Fat7g35%
Trans Fat
Cholesterol35mg12%
Sodium250mg10%
Potassium660mg19%
Protein6g12%
Calories from Fat110
% DAILY VALUE*
Total Carbohydrate32g11%
Dietary Fiber4g16%
Sugars15g30%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.