Apple Cider Butternut Squash Soup 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. Apple Cider Butternut Squash soup is very quick to make! It’s not necessary to roast the butternut squash, simply chop the onion and peel and cut up the butternut squash and pour in the broth, apple cider and spices and allow the soup to simmer before blending it up to be smooth and creamy. Couldn’t be easier!
1butternut squashapprox 3.5lbs peeled, seeded and cut into 2-3 inch chunks
2cupsunsweetened apple cider
1tspground dried sage
1tsppumpkin pie spice
1/2cuphalf n half creamor 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!
Keyword apple cider, butternut squash, fall foods, fall soup, Soup