Name: Butternut Squash and Apple Cider Soup
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 1
Ingredients: 2 tablespoons butter; 1 onion, diced; 1 butternut squash - peeled, seeded, and cut into large chunks; 2 white potatoes, peeled and chopped; 1 apple, peeled and chopped; 1 large carrot, peeled and diced; 2 stalks celery, chopped; 2 (14 ounce) cans chicken broth; 0.5 gallon apple cider; 0.75 cup half-and-half cream; 0.5 teaspoon ground cinnamon; 0.25 teaspoon ground cloves; 0.5 cup sour cream, or as needed; 1 pinch ground nutmeg, or to taste

Butternut Squash and Apple Cider Soup

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Prep Time:
30 minutes

Cook Time:
45 minutes

Total Time:
75 minutes

Fall Harvest Soup: Butternut squash, apple cider, potatoes, and carrots blend into a cozy, sweet-and-savory bowl for chilly nights.

Ingredients:

1 onion, diced
1 butternut squash - peeled, seeded, and cut into large chunks
2 white potatoes, peeled and chopped
1 apple, peeled and chopped
1 large carrot, peeled and diced
2 stalks celery, chopped
2 (14 ounce) cans chicken broth
0.5 gallon apple cider
0.75 cup half-and-half cream
0.5 cup sour cream, or as needed
1 pinch ground nutmeg, or to taste

Instructions:

In a large pot over medium heat, melt butter and sauté onion until translucent, about 5-10 minutes. Add butternut squash, potatoes, apple, carrot, and celery. Pour in chicken broth and apple cider to cover the vegetables. Bring to a boil, cover, then simmer until vegetables are tender, about 35-40 minutes, adding more apple cider as needed.
Puree vegetable mixture using an immersion blender until velvety. Add cream, cinnamon, and cloves, then simmer for 5 to 10 minutes. Ladle soup into bowls and garnish each with 1 tablespoon sour cream and a sprinkle of nutmeg.

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