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.
Perfect consistency. Great soup. Seems like not enough liquid but it was perfect.
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