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RECIPE
9 INGREDIENTS7 STEPS45min

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 Recipe | SideChef
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.
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/
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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/
45min
Total Time
$1.13
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6
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
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Nutrition Per Serving

VIEW ALL
CALORIES
164
FAT
3.5 g
PROTEIN
3.7 g
CARBS
31.7 g

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 (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 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 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) .
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Nutrition Per Serving
Calories
164
% Daily Value*
Fat
3.5 g
4%
Saturated Fat
2.7 g
14%
Trans Fat
0.0 g
--
Cholesterol
14.2 mg
5%
Carbohydrates
31.7 g
12%
Fiber
3.9 g
14%
Sugars
11.6 g
--
Protein
3.7 g
7%
Sodium
464.2 mg
20%
Vitamin D
--
--
Calcium
124.9 mg
10%
Iron
1.4 mg
8%
Potassium
722.2 mg
15%
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