Best Butternut Squash And Cider Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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 CIDER SOUP



Butternut Squash And Cider Soup image

Provided by Molly O'Neill

Categories     appetizer

Time 40m

Yield Four servings

Number Of Ingredients 10

1 shallot, peeled and minced
1 clove garlic, peeled and minced
1/4 cup water
3 cups peeled, seeded and cubed butternut squash
1/2 cup chicken broth, homemade or low-sodium canned
3/4 cup apple cider
1/4 cup light sour cream
1/2 teaspoon salt, plus more to taste
1/2 unpeeled red Rome or Delicious apple, cored and finely diced
Cracked black pepper

Steps:

  • Heat a medium-size saucepan over low heat. Add the shallot, garlic and water. Cook until the shallot and garlic are softened, being careful not to let them burn, about 2 minutes. Add the squash and the chicken broth and bring to a boil. Reduce the heat, cover and simmer until the squash is soft, about 20 minutes.
  • Carefully pour the mixture into a blender jar. Holding the top down with a towel, blend until smooth. Add the cider, light sour cream and salt. Continue blending until well combined. Soup can be made ahead up to this point. Place in a clean saucepan over low heat until heated through. Season with additional salt if needed.
  • Ladle the soup among 4 bowls. Garnish with the diced red apple and cracked black pepper. Serve immediately.

Nutrition Facts : @context http, Calories 124, UnsaturatedFat 1 gram, Carbohydrate 26 grams, Fat 2 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 354 milligrams, Sugar 11 grams

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

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
¼ teaspoon cayenne pepper
1 teaspoon ground cinnamon
¼ 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:
½ 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, purée soup until smooth. Alternatively, you can purée 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.

BUTTERNUT SQUASH AND CIDER SOUP



BUTTERNUT SQUASH AND CIDER SOUP image

Categories     Soup/Stew     Apple

Yield 4

Number Of Ingredients 9

1 shallot, sliced
1 clove garlic, peeled and minced
3 cups peeled, seeded and cubed butternut squash
1/2 cup chicken broth, homemade or low-sodium canned
3/4 cup apple cider
1/4 cup light sour cream
1/2 teaspoon salt, plus more to taste
1/2 unpeeled Honey Crisp or Granny Smith apple, cored and finely diced
Cracked black pepper

Steps:

  • 1. Heat a medium-size saucepan over low heat. Add the shallot, garlic and 1/4 cup water. Cook until the shallot and garlic are softened, being careful not to let them burn, 3 to 5 minutes. Add the squash and the chicken broth and bring to a boil. Reduce the heat, cover and simmer until the squash is soft, about 20 minutes. 2.Carefully pour the mixture into a blender. Holding the top down with a towel, blend until smooth. Add the cider, sour cream and salt. Continue blending until well combined. The soup can be made ahead up to this point. Place in a clean saucepan over low heat until heated through. Season with additional salt if needed. 3. Ladle the soup among 4 bowls. Garnish with the diced red apple and cracked black pepper. Serve immediately.

Related Topics