Butternut Squash and Cider Soup: 1993

By • December 7, 2010 • 21 Comments

476 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: This is a great soup to have in your everyday arsenal. It’s sweet, purely flavored, and can be made in a flash. The recipe came from Canyon Ranch, back when the Berkshires spa was little-known but expensive. Now it is just the latter. I think it's the perfect thing to serve the week after Thanksgiving, when you still crave the flavors but need a break from the heft. The recipe called for a red Rome or Delicious apple, neither of which I found tart enough. I changed it to Honey Crisp or Granny Smith.Amanda Hesser

Serves 4

  • 1 shallot, sliced
  • 1 clove garlic, peeled and minced
  • 3 cups peeled, seeded, and cubed butternut squash
  • 1/2 cup chicken broth, homemade or low-sodium canned
  • 3/4 cup apple cider
  • 1/4 cup light sour cream
  • 1/2 teaspoon salt, plus more to taste
  • 1/2 unpeeled Honeycrisp or Granny Smith apple, cored and finely diced
  • Cracked black pepper
  1. Heat a medium-size saucepan over low heat. Add the shallot, garlic, and 1/4 cup water. Cook until the shallot and garlic are softened, being careful not to let them burn, 3 to 5 minutes. Add the squash and the chicken broth and bring to a boil. Reduce the heat, cover, and simmer until the squash is soft, about 20 minutes.
  2. Carefully pour the mixture into a blender. Holding the top down with a towel, blend until smooth. Add the cider, sour cream, and salt. Continue blending until well combined. The soup can be made ahead up to this point. Place in a clean saucepan over low heat until heated through. Season with additional salt if needed.
  3. Ladle the soup among 4 bowls. Garnish with the diced red apple and cracked black pepper. Serve immediately.
Jump to Comments (21)

Tags: butternut squash, Soups

Comments (21) Questions (2)

Default-small
Default-small
Astafford

14 days ago Alexandra Stafford

This was so delicious! Made it tonight for dinner, and I couldn't believe how quickly it came together, how little stock it needed to become a silky smooth purée, and how much flavor developed in such little time. I used more like 4 cups of cubed squash, so I had to thin out the soup at the end with a little bit more stock, but otherwise I followed the recipe to a T. Loved the first step of softening the onion and garlic in water versus butter or oil — I've never done this, but it worked beautifully and the kitchen smelled so good. Soup received rave reviews from my in-laws. Making it again Saturday. Thank you for another great recipe!

Tad_and_amanda_in_the_kitchen

7 days ago Amanda Hesser

Amanda is a co-founder of Food52.

Happy to hear you liked it so much -- I've been making it for years.

Default-small

about 1 month ago Paula

what do you mean by cider....fermented hard cider or apple juice?

Tad_and_amanda_in_the_kitchen

about 1 month ago Amanda Hesser

Amanda is a co-founder of Food52.

Apple cider (not fermented), which is just fresh pressed apple juice, and tends to be dark/cloudy (vs. apple juice which is clear).

Stringio

about 1 year ago Maria Victoria Arnold

Does it really need to be put into a big blender or could one use a stick blender instead?

Tad_and_amanda_in_the_kitchen

about 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

You can try an immersion/stick blender -- it should work!

Astafford

14 days ago Alexandra Stafford

i used an immersion blender, and it worked beautifully!

Img_2784

over 1 year ago Miss Carolyn

This was not my favorite soup, I was so excited for this soup and it was kind of a let down. To many flavors, maybe it would be better without the sour cream.

Stringio

almost 2 years ago vanessa.b

Has anyone tried making this ahead of time and reheating it? I am looking for a soup to serve with Thanksgiving, but would love to be able to make it a day or two ahead of time and then freeze it.

Tad_and_amanda_in_the_kitchen

almost 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

You can definitely make it ahead, just save the sour cream part for just before serving.

Default-small

almost 2 years ago flourpower

I make this ahead all the time - without the sour cream. You don't need to freeze it - it will be delicious if you make it 2-3 days ahead, keep it in the fridge and reheat. You can also add a bit of creme fraiche after reheating if you want instead of the sour cream. Delicious!

Stringio

almost 2 years ago vanessa.b

Great! Thank you!

3-bizcard

almost 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

This is the best soup it's creamy, a little sweet, earthy and so delicious!

Default-small

about 2 years ago triplip

This is really yummy, but didn't make much. 4 very small servings would come out of this recipe. I would double it next time.

Default-small

almost 3 years ago flourpower

So good with a tiny bit of ginger jam swirled into the bowls at the end - Yum!!

Tad_and_amanda_in_the_kitchen

over 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Nice idea.

Henrykiss

almost 3 years ago arielleclementine

i'm making this for the third time this fall- i think it is just perfect! i was initially mistrustful of the lack of butter, but i followed the recipe as written and absolutely loved it. thanks for sharing!

Tad_and_amanda_in_the_kitchen

almost 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

I hear you about the butter -- seemed like a deal-breaker, but then it surprises you with flavor.

Default-small

almost 3 years ago Stu37

Just made this for the third time, but went w/ the approach in the Pear Soup highlighted this week. Rendered some bacon, sweated the onion/garlic in the bacon fat and then continued on. Topped the soup with the bacon and some blue cheese (as in the Pear Soup recipe). Highly recommend - this recipe is good on its own, but this makes it just a little richer.

Default-small

almost 4 years ago Paulskiogorki

Would I be reported to the soup police for using vegetable broth?

Tad_and_amanda_in_the_kitchen

almost 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

I won't tell. Pinky promise.