Butternut Squash and Apple Cider Soup
Creamy smooth butternut squash garnished with apple pie, spiced croutons and spices cream.
Ingredients
- 1 2½ pound butternut squash
- 1 shallot roughly chopped
- 3 cloves garlic roughly chopped
- 1 cup apple cider
- 1/4 cup apple cider
- 2 cups chicken stock
- 1/4 cup sour cream
Optional Croutons for garnish
- 2 cups cubed bread
- 1 tbsp melted butter
- 1½ tsp apple pie spice
Optional spiced cream for garnish
- 1/4 cup sour cream
- 1½ tbsp brown sugar apple syrup
Brown sugar apple syrup
- 1 cup brown sugar
- 1 cup apple cider
- 1 tsp apple pie spice blend
Instructions
Soup
- In a medium soup pot over medium heat, add the 1/4 cup apple cider, shallot, and garlic.
- Let simmer for about 3 minutes; you want to soften the shallot and garlic without getting any color on them.
- Peel and dice the butternut squash into 1-inch cubes. Try to make sure they are uniform size so you will have a uniform cook.
- Add the cubed butternut squash to the pot.
- Add a big pinch of kosher salt and ¼ tsp white pepper.
- Add the chicken stock and apple cider.
- Bring to a boil, reduce the heat, and let simmer for 20 minutes.
- You should be able to smash a piece with a fork easily.
- Remove from heat and purée. I like my stick blender, or you can use a food processor or a blender will also work.
- Add in the sour cream and mix again.
- Taste for seasoning.
- Garnish with apple pie spiced croutons, and spiced cream.
croutons
- Toss the bread cubes with the spice blend and butter, lay flat on a baking sheet, and toast in a 350° oven for 5 to 8 minutes until crunchy.
spiced cream
- For the apple cider syrup, in a small, heavy bottom pot, bring the cider, brown sugar, and spice blend to a boil and then simmer for 5 minutes, whisking frequently.
- Whisk 1½ tbsp apple brown sugar syrup with 1/4 cup sour cream.
- Place the spiced cream in a squeeze bottle or pastry bag so you can drizzle on top of the soup.
Tried this recipe?Let us know how it was!