Butternut Squash and Cider Soup

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1/2

Large White Onion , minced

or Large Yellow Onion

1 clove

Garlic , minced, peeled

1.1 kg

Butternut Squash , deseeded, peeled, cubed

240 mL

Chicken Stock

plus more for thinning

or Homemade Chicken Stock

360 mL

Apple Cider

120 g

Sour Cream

up to 2/3

6 g

Salt

plus more to taste

to taste

Freshly Ground Black Pepper

to taste

Bread

good quality, for serving

Cooking Instructions

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Step 1

Heat a medium-size saucepan over low heat. Add the White Onion (1/2) , Garlic (1 clove) and Water (1/2 Cup). Cook until the onions and garlic are softened, being careful not to let them burn, 5 to 7 minutes — the water will be nearly evaporated.

Step 2

Add the Butternut Squash (1.1 kg) and the Chicken Stock (240 mL) and bring to a boil.

Step 3

Reduce the heat, cover, and simmer until the squash is soft, about 20 minutes.

Step 4

Using an immersion blender, purée until roughly smooth. (Alternatively, carefully pour the mixture into a blender. Holding the top down with a towel, blend until smooth.)

Step 5

Add the Apple Cider (360 mL) , Sour Cream (120 g) , Salt (6 g) .

Step 6

Continue blending until well combined. Add Freshly Ground Black Pepper (to taste) and add more salt if necessary. (I often add another teaspoon of kosher salt.) Add more sour cream if desired (I always do.). Thin out with more stock — you may need as much as another cup of stock. Taste, adjust seasoning again as necessary.

Step 7

Serve immediately with Bread (to taste) .