Butternut Squash and Apple Cider Soup: A Fall Favorite

Ingredients

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

Instructions

1. In a large pot, melt butter over medium heat. Sauté onion until translucent, approximately 5 to 10 minutes. Add butternut squash, potatoes, celery, apple, and carrot. Pour in chicken broth and enough apple cider to fully cover the vegetables; bring to a boil. Reduce heat, cover, and simmer, ensuring the vegetables remain covered with apple cider, until tender, about 35 to 40 minutes.
2. Using an immersion blender, blend the squash mixture until smooth. Stir in half-and-half, cinnamon, and cloves. Simmer until heated through, around 5 to 10 minutes. Ladle soup into bowls; garnish each serving with approximately 1 tablespoon of sour cream and a pinch of nutmeg.

Nutrition

• Calories: 345 kcal
• Fat Content: 9 g
• Fiber Content: 5 g
• Sugar Content: 35 g
• Sodium Content: 558 mg
• Protein Content: 4 g
• Cholesterol Content: 25 mg
• Carbohydrate Content: 64 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g