Butternut Squash Apple Cider Soup
A warm and comforting soup that combines the sweetness of butternut squash with the tangy notes of apple cider, perfect for fall.
Equipment
- oven
- large pot
- baking sheet
- immersion blender
- cutting board
- knife
Ingredients
- 1 medium Butternut squash Provides a sweet and creamy base.
- 1 tablespoon Olive oil Used for roasting the squash and sautéing the aromatics.
- 1 medium Onion Chopped finely, adds savory depth.
- 2 cloves Garlic Minced, adds a fragrant touch.
- 4 cups Vegetable broth Serves as the soup's liquid base.
- 2 cups Apple cider Adds sweetness and tang.
- 1 teaspoon Ground cinnamon Adds warmth and aroma.
- to taste Salt Essential for seasoning.
- to taste Pepper Essential for seasoning.
- 1/2 cup Heavy cream Optional, for a creamier texture.
- to garnish Fresh parsley or chives Adds color and freshness.
Instructions
- Preheat your oven to 400°F (200°C). Peel, seed, and cube the butternut squash. Toss the cubes with olive oil, salt, and pepper, then spread on a baking sheet.
- Roast the squash in the oven for about 25-30 minutes until tender and slightly caramelized.
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add minced garlic and cook for an additional minute.
- Add the roasted butternut squash to the pot along with vegetable broth, apple cider, and ground cinnamon. Season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce heat and let it simmer for 15-20 minutes to meld the flavors.
- Use an immersion blender to blend the soup until smooth. If using a countertop blender, allow the soup to cool slightly before blending in batches.
- If desired, stir in heavy cream for a richer texture. Adjust seasoning with more salt and pepper if needed.
- Serve hot, garnished with chopped fresh parsley or chives.
Notes
This soup embodies the flavors of fall and is perfect for cozy evenings.