butternut-squash-and-apple-cider-soup

Butternut Squash and Apple Cider Soup

1 Review Add a Pic
  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    1 h 15 m
Mindy
Recipe by  Mindy

“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!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  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.
  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.

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Review (1)

Rate This Recipe
mrs. kosmos
0

mrs. kosmos

Take my review with a grain of salt since I made a major change.... I had about 4 C of broth leftover from the Slow Cooker Apple Cider Pot Roast recipe. Since the broth consisted of beef drippings and apple cider, this seemed the perfect recipe to utilize the broth. I halved the recipe, which meant I needed 5.75 C of liquid. I felt like the leftover broth had a strong enough apple flavor, so I added 1.75 C of beef stock instead of chicken stock or apple cider. I didn't add the cinnamon or cloves, since the leftover broth already had both in it. I also forgot to put the garnish on when I served it. This was really different. 7 people tried it: 4 really liked it, 2 thought it was okay, and 1 didn't care for it. I'm giving it 4 stars since most liked it (including me!).

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 345 cal
  • 17%
  • Fat
  • 9.1 g
  • 14%
  • Carbs
  • 64.4 g
  • 21%
  • Protein
  • 4.4 g
  • 9%
  • Cholesterol
  • 25 mg
  • 8%
  • Sodium
  • 558 mg
  • 22%

Based on a 2,000 calorie diet

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