Butternut Squash And Cider Soup
A cozy, flavorful butternut squash and cider soup with hints of apple and caramelized shallots, perfect for autumn gatherings or comforting weeknight dinners.
Ingredients
- 1 shallot, peeled and minced
- 1 clove garlic, peeled and minced ⓘ
- 1/4 cup water ⓘ
- 3 cups peeled, seeded, and cubed butternut squash ⓘ
- 1/2 cup chicken broth ⓘ
- 3/4 cup apple cider ⓘ
- 1/4 cup light sour cream
- 1/2 teaspoon salt ⓘ
- 1/2 unpeeled Red Rome or Delicious apple, cored and finely diced
- cracked black pepper ⓘ
Instructions
- Heat a medium-sized saucepan over low heat.
- Add the shallot, garlic, and water. Cook until softened, about 2 minutes, being careful not to burn.
- Add the cubed butternut squash and chicken broth. Bring to a boil.
- Reduce the heat, cover, and simmer until the squash is soft, about 20 minutes.
- Puree the soup until smooth using an immersion blender or regular blender.
- Stir in the apple cider and season with salt to taste.
- Serve topped with a dollop of light sour cream and diced apple, seasoned with cracked black pepper.
Tips & Substitutions
For a creamier texture, you can add more light sour cream or even a splash of heavy cream. If you want to add a touch of sweetness, consider using a sweeter apple variety. If you’re out of chicken broth, vegetable broth is a great substitute. Be sure to blend the soup thoroughly for the best consistency.
Serving Suggestions
This Butternut Squash and Cider Soup pairs beautifully with crusty bread or a side salad for a complete meal. You can also serve it as an elegant starter for a dinner party, alongside dishes like Baked Chicken, Broccoli and Rice. Garnish with additional diced apple for a fresh crunch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stovetop over medium heat, stirring occasionally, until heated through. You can also use a microwave, heating in 30-second intervals until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Butternut Squash And Cider Soup contains roughly 75 calories, with 3g protein, 11g carbohydrates, and 2g fat. It is a good source of vitamin C (11% of the Daily Value). Note that it is relatively high in sodium, at 672mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegan?
Yes, you can easily make this soup vegan by substituting the chicken broth with vegetable broth and omitting the light sour cream, or replacing it with a plant-based sour cream alternative. The flavor will still be rich and satisfying.
How can I make this soup spicier?
To add some heat, consider incorporating a pinch of cayenne pepper or a dash of hot sauce while cooking. You can also top the finished soup with a sprinkle of red pepper flakes for an extra kick.
Can I freeze this soup?
Yes, this soup freezes well! Allow it to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stovetop or in the microwave.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).