How to Make the Perfect Apple Cider Braised Butternut Squash Soup
American · Easy · 50 min · 8 servings
This velvety butternut squash soup is elevated with the addition of apple cider that adds a subtle fruity sweetness and complexity far beyond a standard squash soup. It is finished with a swirl of cream and toasted pepitas making it an elegant and warming Thanksgiving starter.
Why this recipe works
This Apple Cider Braised Butternut Squash Soup recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 50 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 185 calories with 3g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 3 lbs butternut squash peeled seeded and cubed
- 2 cups fresh apple cider
- 3 cups low sodium vegetable broth
- 1 large yellow onion roughly chopped
- 0.5 cup heavy cream plus more for drizzling
- 0.25 cup pepitas toasted
Step by step instructions
Step 1: Saute the Onion
In a large heavy-bottomed pot or Dutch oven heat 2 tablespoons of olive oil or butter over medium heat. Add the chopped onion and cook, stirring occasionally, for 6 to 8 minutes until the onion is completely soft and translucent. Season with a generous pinch of salt and a pinch of nutmeg if desired.
Step 2: Add Squash and Liquids
Add the cubed butternut squash to the pot and stir to combine with the onion. Pour in the apple cider and vegetable broth, ensuring the squash is fully submerged. Bring the mixture to a boil over high heat then reduce to a gentle simmer over medium-low heat.
Step 3: Simmer Until Tender
Simmer the soup uncovered for 20 to 25 minutes until the butternut squash is completely soft and falls apart easily when pressed with a spoon. The liquid will reduce slightly which will concentrate the apple and squash flavors into a more intense base for the soup.
Step 4: Blend and Finish
Use an immersion blender to puree the soup directly in the pot until perfectly smooth and velvety. Alternatively work in batches with a countertop blender, being very careful with the hot liquid. Stir in the heavy cream and taste for seasoning. Ladle into bowls and garnish each with a swirl of cream and a sprinkle of toasted pepitas.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- apple cider → unsweetened apple juice can be used in the same quantity as a convenient substitute
- heavy cream → full-fat coconut milk creates a dairy-free version with a pleasant subtle coconut note
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Blending hot soup in a sealed countertop blender which can cause dangerous pressure buildup and spills
- Not seasoning the soup adequately at the end since the sweetness of the squash and cider needs to be balanced with enough salt
Nutrition facts
Per serving: 185 calories, 3g protein, 28g carbs, 8g fat, 4g fiber.
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