Butternut Squash and Cider Soup: 1993
A little apple on the side and your work is done.
First read the instructions... :)
The shallots and garlic soften in water.
Next you add the squash to the pan.
Followed by what will seem like not enough chicken broth -- don't worry, it's plenty.
The squash after it has steamed and softened.
You'll want to carefully spoon it into a blender -- I kind of winged it.
Pureeing.
Now add the cider.
And sour cream.
Blender beauty shot!
It's best to hold the top on with a tea towel -- I used a potholder.
Share
- ✉
-
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
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 Honey Crisp or Granny Smith apple, cored and finely diced
- Cracked black pepper
- 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.
- 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.
- Ladle the soup among 4 bowls. Garnish with the diced red apple and cracked black pepper. Serve immediately.
- This recipe is a Community Pick!
Tags: butternut squash, Soups
More Great Recipes
Share a Recipe
Enter one of our contests, or share that great thing you made for dinner last night.
Add a Recipe
about 1 month 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.
6 months 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.
6 months ago amanda
Amanda is a co-founder of Food52.
You can definitely make it ahead, just save the sour cream part for just before serving.
6 months 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!
6 months ago vanessa.b
Great! Thank you!
6 months 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!
8 months 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.
over 1 year ago flourpower
So good with a tiny bit of ginger jam swirled into the bowls at the end - Yum!!
over 1 year ago amanda
Amanda is a co-founder of Food52.
Nice idea.
over 1 year 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!
over 1 year ago amanda
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.
over 1 year 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.
over 2 years ago Paulskiogorki
Would I be reported to the soup police for using vegetable broth?
over 2 years ago amanda
Amanda is a co-founder of Food52.
I won't tell. Pinky promise.