I don’t think I need to convince anyone about why soups are a perfect dinner option when the weather turns cold. They are simple to throw together, warm, and comforting. My favorite part though? The aroma that fills the house as a soup slowly simmers. It just makes everything feel extra cozy. This soup especially will make your house smell like fall.
It has sweeter notes from the butternut squash and apple cider, and pairs very nicely with a salty and savory grilled cheese. You can also skip the apple cider in the soup (and sub in extra stock) if you prefer, or use an onion instead of an apple if you would like the soup to be more savory.
Butternut Squash and Cider Soup
Prep time
Cook time
Total time
Serves: 4-6
Ingredients
- 5 tablespoons butter
- 2 ½ lbs butternut squash, peeled, seeded, and cut into ½-inch pieces (about 6 cups)
- 2 cups chopped leeks (white and pale green parts only)
- ½ cup chopped peeled carrot
- ½ cup chopped celery
- 2 small Granny Smith apples, peeled, cored, chopped
- ¾ teaspoons dried thyme
- ½ teaspoon crumbled dried sage leaves
- 5 cups chicken stock or low-sodium chicken broth
- 1 ½ cups apple cider
- ⅔ cup sour cream
- ½ cup heavy cream
- Salt and pepper, to taste
- Pumpkin seeds
Instructions
- In a large saucepan, heat olive oil over medium heat. Add squash, leeks, carrot, and celery. Sauté, stirring frequently, until slightly softened, about 15 minutes. Mix in apple and herbs, cooking and stirring for about 2 minutes. Add stock and ½ cup of cider. Bring mixture to a boil, then reduce heat to a simmer. Cover and allow mixture to simmer until vegetables are very soft, about 25-30 minutes. Cool mixture slightly, then puree soup in blender in batches or with an immersion blender. Return soup back to pan over low heat to keep warm. Season with salt and freshly ground pepper. Stir in coconut milk or heavy cream.
- Meanwhile, stir together remaining ¼ cup of apple cider and ½ cup sour cream.
- Remove soup from heat. Serve with a drizzle of cider sour cream and sprinkling of pepitas.
Notes
Adapted from Epicurious
Leave a Reply