Butternut Squash And Cider Soup
Updated Nov. 15, 2022
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1shallot, peeled and minced
- 1clove garlic, peeled and minced
- ¼cup water
- 3cups peeled, seeded and cubed butternut squash
- ½cup chicken broth, homemade or low-sodium canned
- ¾cup apple cider
- ¼cup light sour cream
- ½teaspoon salt, plus more to taste
- ½unpeeled red Rome or Delicious apple, cored and finely diced
- Cracked black pepper
Nutritional analysis per serving (4 servings)
124 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 26 grams carbohydrates; 3 grams dietary fiber; 11 grams sugars; 3 grams protein; 355 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a medium-size saucepan over low heat. Add the shallot, garlic and water. Cook until the shallot and garlic are softened, being careful not to let them burn, about 2 minutes. Add the squash and the chicken broth and bring to a boil. Reduce the heat, cover and simmer until the squash is soft, about 20 minutes.
- Step 2
Carefully pour the mixture into a blender jar. Holding the top down with a towel, blend until smooth. Add the cider, light sour cream and salt. Continue blending until well combined. Soup can be made ahead up to this point. Place in a clean saucepan over low heat until heated through. Season with additional salt if needed.
- Step 3
Ladle the soup among 4 bowls. Garnish with the diced red apple and cracked black pepper. Serve immediately.
Private Notes
Comments
Used: 2 sliced leeks - white parts only - instead of shallots, 2 cloves of garlic, for initial cooking with 1/2 c water. After adding the butternut squash cubes, add 1 small can chicken broth, 3 sprigs thyme, 1 c water, 1/2 c sparkling apple cider and cook until squash is soft. While pureeing the soup, I added homemade applesauce to taste, finishing with salt to taste.
Made it to exact instructions. It was so-so in taste and too thick. Followed the advice from the notes to add 1/2 cup more of broth, added 1/4 cup more of apple cider and 1/2 cup of milk. The additional liquids made it less of a puree and more like a soup. Added fresh grated nutmeg and pepper as garnish. Would I make it again? Doubt it, I think I will continue searching for the perfect butternut soup recipe.
Please add to my notes on Butternut Squash and Apple Cider Soup: Added 4+ cups Butternut Squash If possible, change my name to Nana E
Used: 2 sliced leeks - white parts only - instead of shallots, 2 cloves of garlic, for initial cooking with 1/2 c water. After adding the butternut squash cubes, add 1 small can chicken broth, 3 sprigs thyme, 1 c water, 1/2 c sparkling apple cider and cook until squash is soft. While pureeing the soup, I added homemade applesauce to taste, finishing with salt to taste.