Butternut Squash and Apple Cider Soup Recipe

Directions

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

½ gallon apple cider

¾ cup half-and-half cream

½ teaspoon ground cinnamon

¼ teaspoon ground cloves

½ cup sour cream, or as needed

1 pinch ground nutmeg, or to taste

Methods :

Step 1

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.

Step 2

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.