Butternut Squash and Cider Soup

Recipe

9 INGREDIENTS • 7 STEPS • 45MINS

Butternut Squash and Cider Soup

5.0

2 ratings

Adapted from Food52 and The Essential New York Times Cookbook. I have made a double quantity here and have made a few minor adjustments: onion for shallot, no garnish, a bit more chicken stock...that's about it.

Butternut Squash and Cider Soup

Save

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

Adapted from Food52 and The Essential New York Times Cookbook. I have made a double quantity here and have made a few minor adjustments: onion for shallot, no garnish, a bit more chicken stock...that's about it.

45MINS

Total Time

$1.13

Cost Per Serving

Ingredients

Servings

6

US / Metric

1/2

Large White Onion, minced

or Large Yellow Onion

1 clove

Garlic, minced, peeled

8 cups

Butternut Squash, deseeded, peeled, cubed

1 cup

Chicken Stock

plus more for thinning

or Homemade Chicken Stock

1 1/2 cups

Apple Cider

1/2 cup

up to 2/3

1 tsp

plus more to taste

to taste

Freshly Ground Black Pepper

to taste

Bread

good quality, for serving

Nutrition Per Serving

VIEW ALL

Calories

172

Fat

4.0 g

Protein

3.7 g

Carbs

32.8 g

Butternut Squash and Cider Soup

Save

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

Cooking InstructionsHide images

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 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 (8 cups) and the Chicken Stock (1 cup) and bring to a boil.

step 2 Add the Butternut Squash (8 cups) and the Chicken Stock (1 cup) and bring to a boil.

step 3

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

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 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 (1 1/2 cups), Sour Cream (1/2 cup), Salt (1 tsp).

step 5 Add the Apple Cider (1 1/2 cups), Sour Cream (1/2 cup), Salt (1 tsp).

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 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).

step 7 Serve immediately with Bread (to taste).

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Budget-Friendly

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