Butternut Squash and Apple Cider Soup

This butternut squash and apple cider soup recipe, simmered with potatoes and carrots for a sweet-and-savory flavor, is perfect on cold autumn evenings.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 345 Calories

Ingredients

• 2 tablespoons butter
• 2 stalks celery, chopped
• 1 onion, diced
• 2 (14 ounce) cans chicken broth
• 1 pinch ground nutmeg, or to taste
• 1 apple, peeled and chopped
• 1 large carrot, peeled and diced
• 1 butternut squash - peeled, seeded, and cut into large chunks
• 2 white potatoes, peeled and chopped
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon ground cloves
• 0.75 cup half-and-half cream
• 0.5 gallon apple cider
• 0.5 cup sour cream, or as needed

Recipe Instructions

Step 1

Melt butter in a large pot over medium heat. Add onion; cook and stir until translucent, 5 to 10 minutes. Add butternut squash, potatoes, celery, apple, and carrot. Add chicken broth and enough apple cider to cover vegetables; bring to a boil. Cover, reduce heat, and simmer, adding more apple cider to cover vegetables as needed, until vegetables are tender, 35 to 40 minutes.

Step 2

Blend squash mixture with an immersion blender until smooth; stir in half-and-half, cinnamon, and cloves. Simmer until heated through, 5 to 10 minutes. Divide soup among bowls; top each bowl with about 1 tablespoon sour cream and 1 pinch nutmeg.