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

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

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.