Butternut Squash and Cider Soup
This Butternut Squash and Cider Soup is easy, healthy and perfect for a chilly Fall day!
Servings: 4
Calories: 198kcal
Ingredients
- 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
Instructions
- 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.
Notes
Slightly adapted from New York Times
Nutrition
Calories: 198kcal | Carbohydrates: 34g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 353mg | Potassium: 936mg | Fiber: 4g | Sugar: 11g | Vitamin A: 22500IU | Vitamin C: 45.9mg | Calcium: 143mg | Iron: 1.9mg
