Butternut Squash Apple Cider (Printable Version)
Creamy butternut squash simmered with apple cider and warming spices for a quick, comforting taste of autumn in every spoonful.
# Ingredients:
→ Base Ingredients
01 -
2 tablespoon butter
02 -
2 medium yellow onions
03 -
1 butternut squash (approx 3.5lbs), peeled, seeded and cut into 2-3 inch chunks
04 -
3 cups chicken broth
05 -
2 cups unsweetened apple cider
→ Seasonings & Finishings
06 -
1 teaspoon ground dried sage
07 -
1 teaspoon ground cinnamon
08 -
1 teaspoon pumpkin pie spice
09 -
½ cup half n half cream or heavy cream
10 -
Salt and freshly ground pepper to taste
→ Optional Garnishes
11 -
Croutons
12 -
Cinnamon Spiced Granola
13 -
Drizzle of cream
14 -
Crumbled goat cheese
# Steps to Follow:
01 -
Begin by peeling and seeding the butternut squash. Roughly cut into 3-inch chunks. In a heavy bottomed soup pot or Dutch oven, melt 2 tablespoons of butter over medium heat and cook onion until translucent.
02 -
Add butternut squash and chicken broth, apple cider, sage, cinnamon, and pumpkin pie spice. Turn the heat up to medium-high and simmer the soup until the butternut squash is very soft and pierced easily with a fork.
03 -
Take the soup off the heat and allow it to cool enough that it's safe to blend. With a blender, blend the soup in three batches until it's totally smooth and creamy.
04 -
Return the pureed soup to the Dutch oven. Add cream and rewarm the soup over low heat. Taste the soup now and take the time to adjust the seasonings. Carefully add more salt and pepper to taste.
05 -
Top the soup with croutons, or Cinnamon Spiced Granola and/or a drizzle of cream or goat cheese. Enjoy!
# Additional Notes:
01 -
This soup fills your home with the aromas of fall, combining apple cider and butternut squash with warming spices.
02 -
No need to roast the squash first - this is a quick, one-pot preparation method.
03 -
If using an immersion blender instead of a standard blender, the texture may not be as smooth.