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Butternut Squash and Cider Soup
Recipe

9 INGREDIENTS • 7 STEPS • 45MINS

Butternut Squash and Cider Soup

5
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.
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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/
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
White Onion
1/2
White Onion, minced, Large
or Large Yellow Onion
Garlic
1 clove
Garlic, minced, peeled
Butternut Squash
8 cups
Butternut Squash, deseeded, peeled, cubed
Chicken Stock
1 cup
Chicken Stock
plus more for thinning
or Homemade Chicken Stock
Apple Cider
1 1/2 cups
Apple Cider
Sour Cream
1/2 cup
Sour Cream
up to 2/3
Salt
1 tsp
Salt
plus more to taste
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Bread
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
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Butternut Squash and Cider Soup
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author_avatar
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).
Tags
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Appetizers
Budget-Friendly
Comfort Food
Healthy
Shellfish-Free
Kid-Friendly
Fall
Side Dish
Vegetables
Soup
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