Butternut Squash Soup made with Apple Cider will fill your home with the aromas of fall. The combination of apple cider and butternut squash with the addition of warming spices makes this soup the definition of fall flavours. Butternut Squash Soup made with Apple Cider is very quick to make!
While developing this recipe, I was reminiscing about the first time I made a pureed Butternut Squash soup. Geoff and I were living in our first apartment and since he had graduated from university, times weren’t as tight financially. I decided to experiment with meals that I had previously felt were too expensive to make. I browsed through a few cookbooks and I chose to make roasted butternut squash and bartlett pear soup seasoned with rosemary.
For some reason, after looking over the recipe, I felt like I might need a friend to metaphorically hold my hand through the experience. So, I invited my friend Luke over to help me make my first ever pureed soup. It was a good thing he came because he really taught me a lot. I sat in front of the oven door while the brown sugar-crusted slices of Bartlett pear softened and caramelized. I opened the oven door anxiously every 5 minutes to make sure they weren’t burning. Everything turned out fine despite my worry and unsurprisingly, the soup was incredibly delicious. Above is a photo of Geoff at the table from that evening.
We purchased wine (a very rare treat at the time) and some beautiful store-bought rustic loaves. We invited Geoff’s brothers over and really enjoyed this soup. Of course, I took many pictures of my creation. I felt so happy and proud of my accomplishment. Since that day I’ve made butternut squash soup dozens of times. I love to make double batches and freeze containers of it to have for lunch or for a quick supper.
What to serve with Apple Cider Butternut Squash soup:
- Pair with a side salad like Half Baked Harvest’s Fall Harvest Honey Crisp Apple and Kale Salad
- Simply purchase a beautiful loaf of sourdough bread from a local shop or market and slice some cheese and apples. Serve with hummus or herbed butters to make a simple charcuterie style meal
- Apple Cider Butternut Squash soup can be served as a starter for Thanksgiving dinner - Or serve as an appetizer before the main course of any meal. Apple Cider Butternut Squash Soup would be a delicious first course before serving Ina Garten’s Lemon and Garlic Roast Chicken
Frequently Asked Questions About Butternut Squash Soup made with Apple Cider Recipe
Can you freeze butternut squash soup?
Absolutely! It freezes well. I personally make double batches and freeze half for another dinner. I freeze this soup in washed plastic yogurt containers. I leave the cream out and add it later when I’m prepared to serve the soup.
Is butternut squash soup gluten-free?
Yes, it is! If you’re serving this soup for a person who has a gluten sensitivity you could pair butternut squash soup with a side of cornbread.
Can I use frozen butternut squash to make soup?
Yes! Using frozen cut-up butternut squash will make this soup even easier to prepare and if you can pick it up on a sale-- even better! Purchasing frozen cut-up butternut squash can be a good option when butternut squash isn’t in season. It is typically frozen during the peak of squash season.
How to Make Butternut Squash Soup made with Apple Cider Recipe
Begin by peeling and seeding the butternut squash. Roughly cut into 3-inch chunks. In a heavy-bottomed soup pot or Dutch oven, melt 2 tablespoons of butter over medium heat and cook onion until translucent.
Add butternut squash and chicken broth, apple cider, sage, cinnamon, and pumpkin pie spice. Turn the heat up to medium-high and simmer the soup until the butternut squash is very soft and pierced easily with a fork.
Take the soup off the heat and allow it to cool enough that it’s safe to blend. With a blender, blend the soup in three batches until it’s totally smooth and creamy. (If you don’t have a blender you can use a handheld immersion blender although I have found they don’t get soups quite as smooth.) Return the pureed soup to the Dutch oven.
Tip for Making Butternut Squash Soup made with Apple Cider Recipe
If you have a blender, I highly recommend blending the soup in batches instead of using an immersion blender. I find that an immersion blender doesn’t get the soup quite as creamy and smooth.
More Recipes to Enjoy Around the Table
Cauliflower Mushroom soup is all the best of a creamy cauliflower soup plus the depth of flavour from a mushroom soup combined. A perfect soup for fall on a cold day when you want a bowl of pure comfort with flavours of sage, thyme and mushrooms. And don’t forget the combination of cheese and cauliflower–a match made in heaven.
In this easy broccoli goat cheese quiche, the tomatoes cook and meld with the custard filling, they provide a tart, acidic flavour to every bite, balancing out the richness of the quiche. The tomato topping is my favourite part! Quiche is a classic brunch recipe but I often serve it for dinner as well. Quiche is so versatile; a great recipe for your repertoire. Enjoy!
This creamy pasta dish is a great choice when you’re entertaining, enjoying a date night at home or any time you want some comfort food. Every bite of creamy pasta provides a hint of dijon, rosemary and thyme flavours. If you’re looking for a new recipe to add to your repertoire, this is it! Delicious!
Save Butternut Squash Soup made with Apple Cider for later
Apple Cider Butternut Squash Soup Recipe
Butternut Squash Soup made with Apple Cider
- blender (or immersion blender)
- Heavy bottomed soup pot
- 2 tablespoon butter
- 2 medium yellow onions
- 1 butternut squash approx 3.5lbs peeled, seeded and cut into 2-3 inch chunks
- 3 cups chicken broth
- 2 cups unsweetened apple cider
- 1 teaspoon ground dried sage
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ cup half n half cream or heavy cream
- Salt and freshly ground pepper
- Begin by peeling and seeding the butternut squash. Roughly cut into 3-inch chunks. In a heavy bottomed soup pot or Dutch oven, melt 2 tablespoons of butter over medium heat and cook onion until translucent.
- Add butternut squash and chicken broth, apple cider, sage, cinnamon, and pumpkin pie spice. Turn the heat up to medium-high and simmer the soup until the butternut squash is very soft and pierced easily with a fork.
- Take the soup off the heat and allow it to cool enough that it’s safe to blend. With a blender, blend the soup in three batches until it’s totally smooth and creamy. (If you don’t have a blender you can use a hand held immersion blender although I have found they don’t get soups quite as smooth.)
- Return the pureed soup to the Dutch oven. Add cream and rewarm the soup over low heat. Taste the soup now and take the time to adjust the seasonings.
- Carefully add more salt and pepper to taste. Top the soup with croutons, or Cinnamon Spiced Granola and/or a drizzle of cream or goat cheese. Enjoy!
‘Til next time,