Creamy Butternut Squash & Apple Bisque

1. 1

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

2. 2

   Stir the apples, thyme, and sage into the squash mixture; pour in the chicken stock and cider. Bring the mixture to a simmer, reduce the heat to low, cover the pot with a lid, and cook until the vegetables and apples are tender, about 30 minutes.

3. 3

   Remove the soup from the heat and let it cool slightly, about 10 minutes.

4. 4

   Pour the soup into a blender, filling it no more than halfway. Cover and hold the lid down; pulse a few times before blending continuously.

5. 5

   Purée in batches until smooth. Return the mixture to the pot and season with salt to taste. Garnish individual servings with crumbled bacon.

• Calories 290.6 kcal Moderate
• Protein 6.36 g Moderate
• Carbs 47.54 g Moderate
• Total Fat 9.28 g Moderate
• Saturated Fat 5.67 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 24.06 mg Moderate
• Sodium 438.1 mg Moderate
• Fiber 5.9 g Good Source
• Sugar 14.21 g High
• Added Sugar 0.0 g Low Source
• Calcium 103.85 mg Low Source
• Iron 2.75 mg Moderate
• Potassium 762.26 mg Moderate
• Vitamin A 116.51 mcg_rae Moderate
• Vitamin C 1.83 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Celery
• Alcohol 🚫🍷