This Butternut Squash and Cider Soup is easy, healthy and perfect for a chilly Fall day!
We’re down to just about 5 weeks until my wife’s due date. That’s soon. Like really soon. But we’re total planners around here, and I think we are more or less ready to go. My office has been relocated to the basement, and the baby room is all set. All of this baby prep has made me really think back to my days growing up in the Carolinas. And guess what memory popped into my head the other day? Just guess.
Carmen Sandiego. That’s right. The old-school video game featuring that dastardly Carmen and all of her henchmen. As far as I know, this game was only available on PC, but it was one of my favorites. I still remember the names of Carmen’s henchmen, too. Together, they formed the V.I.L.E. crime syndicate, with some of Carmen’s top villains being Patty Larceny, Jacqueline Hide, Vic the Slick and Justin Case. Pretty creative names, huh?
Where in the World is Carmen Sandiego? was an educational game. It came with a world atlas to help track down the bad guys. In fact, I swear that atlas is still on a bookshelf in my mom’s house. Hah! Carmen was so popular that PBS even turned it into a game show for kids. My sister and I would race downstairs to catch that show after dinner…it drove my dad nuts. But we were learning about world geography, Dad! And the theme song? C’mon…you remember that theme song! It was performed by Rockapella, who by the way still tours the country. I knew that theme song by heart!
I wonder what educational games our son will find as he grows up? The Carmen Sandiego series has been defunct for a number of years now, but I’m personally hoping that someone remakes that game for the current generation of kids. Ok, maybe I’m just hoping someone remakes it so that I can play it and pretend like I am 7 years old again. *I’m coming for you, Carmen!*
Butternut Squash and Cider Soup
Ok, enough road-tripping down memory lane there. Let’s turn our attention back to food! As the weather is turning chilly here in upstate New York, we’ve had our mind on soup lately. Last Fall, my wife and I went over to the culinary school in our area for lunch, and I ordered a butternut squash and cider soup as a starter. This soup was a knock-out! It was rich, creamy and loaded with flavor. I actually took several baking courses a while back at this culinary school, so I asked one of my former teachers about the recipe for this soup. Turns out they had adapted it from one printed in the New York Times. A quick Google search once I got home, and there it was. Butternut Squash and Cider Soup.
One bite of this soup, and you’ll swear that it’s loaded with cream. It’s got such a rich, creamy flavor and texture that you’ll swear it can’t be healthy. Wrong! There is absolutely nothing bad for you in this soup. The flavors from the butternut squash really shine, and the apple cider provides a nice sweetness that balances this soup. If you’re looking for a delicious Fall soup, then look no further! This Butternut Squash and Cider Soup recipe is definitely a keeper.
Oh, and did I mention how easy this soup is to make? It only takes about 30 minutes from start to finish. Seriously. The hardest part is actually peeling and chopping the butternut squash. Enjoy!
Did you make this Butternut Squash and Cider Soup at home? Leave a comment with your thoughts! Or snap a photo and tag me on Instagram (@Spicedblog).
Looking for more tasty soups and stews? Check these favorites out, too:
Butternut Squash and Cider Soup
- 1 shallot diced (or ½ medium yellow onion)
- 2 cloves garlic diced
- ½ cup water
- 6 cups butternut squash peeled and cut into 1” squares
- 1½ cups low-sodium chicken broth
- 1 cup apple cider
- ½ cup sour cream
- ½ tsp salt
- Optional garnishes: 1 red apple cored and diced; additional sour cream; black pepper
- Using a medium-sized Dutch oven, add shallot, garlic and water. Place over medium heat and cook for 2-3 minutes, or until shallot and garlic have softened slightly.
- Add butternut squash and chicken broth. Bring mixture to a boil and then reduce heat, cover and simmer for 20 minutes, or until squash is soft.
- Using an immersion blender, puree until smooth.
- Add cider, sour cream and salt. Continue pureeing until well-mixed.
- Ladle soup into bowls and garnish with diced apples, additional sour cream and black pepper before serving.