Name: Butternut Squash and Apple Cider Soup
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Butter - 2 tablespoons; Onion, diced - 1; Butternut squash - peeled, seeded, and cut into large chunks - 1; White potatoes, peeled and chopped - 2; Apple, peeled and chopped - 1; Carrot, peeled and diced - 1 large; Celery, chopped - 2 stalks; Chicken broth - 2 (14 ounce) cans; Apple cider - ½ gallon; Half-and-half cream - ¾ cup; Ground cinnamon - ½ teaspoon; Ground cloves - ¼ teaspoon; Sour cream, or as needed - ½ cup; Ground nutmeg, or to taste - 1 pinch

Ingredients for - Butternut Squash and Apple Cider Soup

1. Butter 2 tablespoons

2. Onion, diced 1

3. Butternut squash - peeled, seeded, and cut into large chunks 1

4. White potatoes, peeled and chopped 2

5. Apple, peeled and chopped 1

6. Carrot, peeled and diced 1 large

7. Celery, chopped 2 stalks

8. Chicken broth 2 (14 ounce) cans

9. Apple cider ½ gallon

10. Half-and-half cream ¾ cup

11. Ground cinnamon ½ teaspoon

12. Ground cloves ¼ teaspoon

13. Sour cream, or as needed ½ cup

14. Ground nutmeg, or to taste 1 pinch

How to cook deliciously - Butternut Squash and Apple Cider Soup

1 . Stage

Heat butter in a large pot over medium heat; cook and stir onion in the melted butter until translucent, 5 to 10 minutes. Add butternut squash, potatoes, apple, carrot, and celery to onion; pour in chicken broth and enough apple cider to cover vegetables. Bring mixture to a boil and cover pot. Reduce heat and simmer, adding more apple cider as needed, until vegetables are tender, 35 to 40 minutes.

2 . Stage

Blend vegetable mixture with an immersion blender until smooth; stir in cream, cinnamon, and cloves. Simmer until heated through, 5 to 10 minutes. Spoon soup into serving bowls; top each with about 1 tablespoon sour cream and a pinch of nutmeg.