
1. Peel, seed, and cube butternut squash. In 6-qt. Dutch oven melt butter over medium-high heat. Add fresh squash (if using frozen squash add with apples and broth), onion, carrot, celery, and garlic. Cook, stirring frequently, 10 minutes or until vegetables are tender. Add apples, broth, cider, and peppers. Bring to boiling; reduce heat. Cover; simmer 25 minutes or until vegetables and apples are tender. Remove from heat; cool slightly.
2. When slightly cooled, puree in pot using an immersion blender. (Or puree in batches in a blender; return soup to saucepan.) Blend in sour cream. Heat through. Remove from heat; stir in shredded Gouda until melted. Top with bacon, celery leaves, and/or Gouda cheese. Makes 8 servings.
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The soup was great but way too HOT and we like spicy food. I had to make another batch without the peppers to tone down the heat and it still was hot but easier to eat.
11/19/2009 09:47:33 AM Report AbuseHow many calories per serving?
11/9/2009 08:49:42 PM Report AbuseThere is heat from the peppers, but I think it adds great dimension to the soup. My husband usually avoids squash (in any form) and ate this because it was spicy and not bland. Pefect soup for chilly fall/winter weather and it makes a lot, perfect for a party or for leftovers.
11/3/2009 01:53:31 PM Report AbuseSO HOT!! I only let the 2 peppers simmer with the broth, then took them out and it was still firery hot! I will omit the peppers altogether next time and maybe throw in a few red pepper flakes instead.
10/29/2009 06:48:26 PM Report AbuseVERY hot and spicy. I hadn't used the peppers before and will definitely reduce to 1 (or less) next time.
10/29/2009 12:19:52 PM Report Abuse