How to Make Delicious Winter Squash Soup: A Step-by-Step Guide

Introduction:
Welcome to my kitchen! Today, I'm excited to share a delightful winter squash soup recipe. This hearty soup is perfect for cold days and is made from fresh, homegrown butternut squash. Follow along as I guide you through the process, and feel free to check out the playlist in the description for more wonderful recipes every day in January.

Ingredients:

6 cups cubed butternut squash (about 2 large or 3 medium squash)
2 cups leeks, cleaned and chopped
1/2 cup chopped carrots
1/2 cup chopped celery
2 Granny Smith apples, peeled, cored, and chopped
5 cups chicken stock
1 cup apple cider
5 tablespoons butter
1 teaspoon thyme
1/2 teaspoon sage
1 teaspoon salt

Instructions:

Preparing the Butternut Squash:

Begin by peeling the butternut squash. If you find peeling difficult, consider using a high-quality peeler.
Cut the squash in half lengthwise, remove the seeds, and cube the flesh into 1-inch pieces.

Chopping the Leeks:

Clean the leeks thoroughly as they can be full of dirt. Cut off the dark green parts, leaving the white and light green sections.
Slice the leeks in half lengthwise and then chop them finely.
Sautéing the Vegetables:

In a large stockpot, melt 5 tablespoons of butter over medium-low heat.
Add the chopped carrots, celery, and leeks. Sauté for about 10-12 minutes until the vegetables are tender and fragrant.

Adding Squash and Apples:

Add the cubed butternut squash to the pot and continue to sauté for a few more minutes.

Pour in 5 cups of chicken stock and 1 cup of apple cider. Stir well.
Add the chopped Granny Smith apples.
Seasoning the Soup:

Season the soup with 1 teaspoon of thyme, 1/2 teaspoon of sage, and 1 teaspoon of salt.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it simmer for about 30 minutes or until the squash and apples are tender.
Blending the Soup:

Use an immersion blender to puree the soup until smooth. Alternatively, you can blend it in batches using a regular blender. Be cautious as the soup will be hot.
Canning the Soup (Optional):

If you wish to preserve the soup, prepare your canning jars by washing and inspecting them for cracks.
Ladle the hot soup into hot jars, leaving about 1 inch of headspace. Wipe the rims, apply the lids, and process in a pressure canner for 75 minutes at 10-11 pounds of pressure.
Serving the Soup:

For an added touch, prepare a cider cream by reducing 3/4 cup of apple cider to 1/2 cup, then whisking it with 1/2 cup of sour cream.
Serve the soup hot with a swirl of cider cream and garnish with pear slices or crumbled bacon for extra flavor.