STREAMING NOW: No Reservations

Butternut Squash Soup With Cider Cream

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“A wonderful do-ahead, as soup and cider cream can be made1 day ahead.”

Ingredients Nutrition


  1. Melt butter in heavy, large saucepan over medium high heat. Add squash, leeks, carrots and celery; saute until slightly softened, about 15 minutes.
  2. Mix in apples, thyme and sage.
  3. Add chicken stock and 1 cup cider and bring to a boil. Reduce heat to medium-low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.
  4. Working batches, puree soup in blender.
  5. Return soup to pan. Boil remaining 1/2 cup cider in heavy, small saucepan until reduced to 1/4 cup, about 5 minutes. Cool.
  6. Place sour cream in small bowl and wisk in reducd cider.
  7. (Soup and cider cream can be made made 1 day ahad. Cover separately and refrigerate.).
  8. Bring soup to a simmer and serve with a dollop of cider cream.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a