Apple Cider Braised Butternut Squash Soup
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.
A silky butternut squash and apple cider soup blended smooth and topped with cream and toasted pepitas.
Nutrition per serving
Ingredients
Base
Liquid
Aromatics
Dairy
Topping
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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