I asked 2 chefs and researched other recipes to come up with the 'perfect' soup. I love the sweet taste of squash and veggies combined with fall cider. Hope you enjoy it too!
Ingredients
- butter: 2 Tbsp
- onion: 1 piece (diced)
- butternut squash - peeled, seeded, and: 1 piece (cut into large chunks)
- white potatoes: 2 piece (chopped)
- apple: 1 piece (chopped)
- carrot: 1 piece (diced)
- stalks celery: 2 piece (chopped)
- chicken broth: 2 cans (14 ounce cans)
- gallon apple cider: 0.5 piece
- half-and-half cream: 0.75 cup
- ground cinnamon: 0.5 tsp
- ground cloves: 0.25 tsp
- sour cream: 0.5 cup (or as needed)
- pinch ground nutmeg: 1 piece (to taste)
Metric Conversion
Stages of cooking
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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.
-
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.
