Butternut Squash and Apple Cider Soup
Ingredients
The soup
-
½
large
white or yellow onion, minced
-
1
clove
garlic, peeled and minced
-
8
cups
peeled, seeded and cubed butternut squash
-
1
cup
chicken stock (or water)
-
1½
cups
apple cider
-
½
cup
sour cream
-
1
teaspoon
salt
-
to taste
cracked black pepper
For serving
Instructions
- 1. Heat a medium saucepan over low heat and add onion, garlic, and water. Cook until softened, about 5 to 7 minutes.
- 2. Add the cubed butternut squash and chicken stock, bring to a boil, then reduce heat and simmer for about 20 minutes until squash is soft.
- 3. Purée the mixture until smooth using an immersion blender or a regular blender.
- 4. Stir in apple cider, sour cream, and salt, blending until well combined. Adjust seasoning and consistency with more stock if needed.
- 5. Serve immediately with bread.
Nutrition Facts (estimated)
Servings
6 to 8
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
400mg
Cholesterol
20mg
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