Best Butternut Squash And Apple Cider Soup Recipes

BUTTERNUT SQUASH AND APPLE CIDER SOUP

Butternut Squash and Apple Cider Soup image

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!

Provided by Mindy

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 14

Ingredients

2 tablespoons butter
1 onion, diced
1 butternut squash - peeled, seeded, and cut into large chunks
2 white potatoes, peeled and chopped
1 apple, peeled and chopped
1 large carrot, peeled and diced
2 stalks celery, chopped
2 (14 ounce) cans chicken broth
½ gallon apple cider
¾ cup half-and-half cream
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
½ cup sour cream, or as needed
1 pinch ground nutmeg, or to taste

Steps:

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.
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.

Nutrition Facts : Calories 344.8 calories, Carbohydrate 64.4 g, Cholesterol 24.8 mg, Fat 9.1 g, Fiber 4.9 g, Protein 4.4 g, SaturatedFat 5.4 g, Sodium 557.5 mg, Sugar 35.4 g

BUTTERNUT SQUASH AND APPLE SOUP WITH CIDER CREAM

BUTTERNUT SQUASH AND APPLE SOUP WITH CIDER CREAM image

Categories Soup/Stew Vegetable Side Thanksgiving Halloween Dinner Lunch Apple Fall

Yield 6 servings

Number Of Ingredients 17

Ingredients

Soup:
2 tablespoons olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
2 large butternut squash, peeled, seeded and roughly chopped
4 small red apples, peeled, cored and chopped
ÃÂ¼ teaspoon cayenne pepper
1 teaspoon ground cinnamon
ÃÂ¼ teaspoon ground ginger
4 cups vegetable or chicken broth, low-sodium
1 cup heavy whipping cream or whole milk
1 tablespoon lemon juice
Kosher salt and freshly ground pepper
Pumpkin seeds for garnish, if desired
Cider Cream:
ÃÂ½ cup apple juice
1 cup heavy whipping cream

Steps:

Place a large, heavy saucepan on the stove over a medium-heat and add the oil. When the oil is shimmering, add the onions and cook until tender and translucent, about 5 minutes. Add the garlic cook until fragrant, about 1 minute. Add the squash and cook, stirring often, until starting to soften, about 10 minutes. Add the apples, cayenne, cinnamon and ginger and cook until lightly brown, about 5 minutes. Add the broth (just enough to cover the vegetables) and bring to a boil. Reduce to a simmer and cook until the vegetables are very soft, about 30 minutes. Remove from the heat and, using an immersion blender, purÃÂ©e soup until smooth. Alternatively, you can purÃÂ©e the soup in batches in a food processor or blender. Use a wooden spoon to stir in the cream or milk into soup. Add lemon juice. Taste and adjust seasoning with salt and pepper. To prepare cider cream: Place the apple juice into small saucepan over a medium-high heat and bring to boil. When the apple juice has reduced by half, remove from the stove and allow to cool down completely. In a bowl, whisk the cream until slightly thickened. Whisk in the apple cider reduction until thoroughly combined. To serve: Ladle the soup into warmed soup bowls and drizzle the cider cream over the soup. Serve immediately. Note: to serve as pictured, leave a few chunks of squash whole for texture, and top with pumpkin seeds.