Butternut Squash and Apple Cider Soup

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!

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

Ingredients

• ½ teaspoon ground cinnamon
• 2 tablespoons butter
• ¼ teaspoon ground cloves
• ¾ cup half-and-half cream
• 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
• ½ cup sour cream, or as needed
• 1 large carrot, peeled and diced
• ½ gallon apple cider
• 1 butternut squash - peeled, seeded, and cut into large chunks
• 2 white potatoes, peeled and chopped

Recipe Instructions

Step 1

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.

Step 2

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.