CookPal AI
Butternut Squash and Apple Cider Soup

Butternut Squash and Apple Cider Soup

Cost $15, save $10

Source: Recommended by CookPal

  • 55 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Dairy

    • 🧈 2 tablespoons butter
    • ¾ cup half-and-half cream
    • ½ cup sour cream

  • Vegetables

    • 🧅 1 onion, diced
    • 1 butternut squash - peeled, seeded, and cut into large chunks
    • 2 white potatoes, peeled and chopped
    • 🥕 1 large carrot, peeled and diced
    • 2 stalks celery, chopped

  • Fruit

    • 🍎 1 apple, peeled and chopped
    • ½ gallon apple cider

  • Seasoning

    • ½ teaspoon ground cinnamon
    • ¼ teaspoon ground cloves
    • 1 pinch ground nutmeg

  • Liquid

    • 2 (14 ounce) cans chicken broth

STEPS

1

Heat butter in a large pot over medium heat; cook and stir onion in the melted butter until translucent, 5 to 10 minutes.

2

Add butternut squash, potatoes, apple, carrot, and celery to onion; pour in chicken broth and enough apple cider to cover vegetables. Bring mixture to a boil and cover pot.

3

Reduce heat and simmer, adding more apple cider as needed, until vegetables are tender, 35 to 40 minutes.

4

Blend vegetable mixture with an immersion blender until smooth; stir in cream, cinnamon, and cloves.

5

Simmer until heated through, 5 to 10 minutes.

6

Spoon soup into serving bowls; top each with about 1 tablespoon sour cream and a pinch of nutmeg.

NUTRIENTS

Per 1 serving

🔥

345

Calories

  • 4
    Protein
  • 64
    Carbs
  • 9
    Fats

💡 For a vegan version, substitute butter with plant-based margarine and half-and-half with coconut cream.Add extra spices like cayenne or paprika for a spicy kick.Use an immersion blender for easy blending without transferring to another container.