This savory soup has a hint of sweetness from the apples and cider. It’s a perfect start to any meal or a great standalone entrée when served with a salad, baguette and cheeses.
Makes 8-10 servings
Ingredients:
- 2 large and 1 small-medium-size butternut squash
- 8 tablespoons unsalted butter (1 stick)
- 1 sweet onion, chopped (Vidalia or other)
- 5 to 6 cups chicken broth, divided
- 5 apples, peeled, cored, and chopped
- 1 teaspoon cinnamon
- 2 cups apple cider
- Salt and freshly ground black pepper, to taste
- Crème fraȋche or whole milk yogurt
- Microgreens for garnish
Directions:
- Preheat oven to 375°F. Place 3 squash on a baking sheet and poke with a knife. Bake for about 1 hour until soft to touch. Remove and cool.
- Cut squash in half, remove seeds, scoop out flesh, and cut into chunks. Place squash chunks in a large bowl and set aside.
- Melt the butter in a large heavy pot over medium-low heat. Add the onions and cook until the onions are lightly browned and limp, about 20 minutes, stirring occasionally.
- Pour in 4 cups of chicken broth and add the squash, chopped apples, and cinnamon. Bring to a boil. Cover, reduce heat, and simmer until the squash and apples are soft and tender, about 25 minutes.
- Using a slotted spoon transfer the cooked solids to a food processor along with 1 cup of the hot broth and process until smooth and pureed. Repeat with remaining solids and an additional cup of hot broth.
- Return the pureed soup to the pot. Add 2 cups of apple cider and about 1 to 2 cups remaining unheated broth, until the soup is of the desired consistency.
- Season with salt and pepper and simmer to heat through. Serve with a swirl of crème fraȋche or whole milk yogurt and garnish with microgreens.
Tips:
- For a vegan version, use plant-based butter instead of butter and vegetable broth for the chicken broth. Omit the crème fraȋche and yogurt.
- Using a Handheld Blender: Using a slotted spoon transfer the cooked solids to a large bowl. Add 1 to 2 cups of the hot broth and purée until smooth. Add the pureed soup back to the pot and continue as directed.