Butternut Squash and Apple Cider Soup
Description
This butternut squash and apple cider soup recipe, simmered with potatoes and carrots for a sweet-and-savory flavor, is perfect on cold autumn evenings.
Ingredients
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2 tablespoons butter
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1 onion, diced
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1 butternut squash - peeled, seeded, and cut into large chunks
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2 white potatoes, peeled and chopped
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2 stalks celery, chopped
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1 apple, peeled and chopped
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1 large carrot, peeled and diced
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2 (14 ounce) cans chicken broth
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1/2 gallon apple cider
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3/4 cup half-and-half cream
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground cloves
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1/2 cup sour cream, or as needed
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1 pinch ground nutmeg, or to taste
Directions
1
Melt butter in a large pot over medium heat. Add onion; cook and stir until translucent, 5 to 10 minutes. Add butternut squash, potatoes, celery, apple, and carrot. Add chicken broth and enough apple cider to cover vegetables; bring to a boil. Cover, reduce heat, and simmer, adding more apple cider to cover vegetables as needed, until vegetables are tender, 35 to 40 minutes.
2
Blend squash mixture with an immersion blender until smooth; stir in half-and-half, cinnamon, and cloves. Simmer until heated through, 5 to 10 minutes. Divide soup among bowls; top each bowl with about 1 tablespoon sour cream and 1 pinch nutmeg.