Looking for a thick, rich soup to warm your bones on these chilly winter nights? Nothing beats this Butternut Squash Soup. It’s like a warm blanket for your tummy.
Is may seem like there are no good vegetables available during these cold, winter months. But now is the perfect time to invest in sqaushes and pumpkins. They’re rich, hearty, full of flavor and don’t take too long to prepare. And if you’re thinking squash is only good as a side dish, this soup will change your mind. It’s so thick and rich, a nice sweet wheat roll is all you’ll need for a wonderfully filling dinner that will remind you of winters in the woods.
Butternut Squash Soup with Cider Cream
- 5 Tbsp butter
- 1 lb of butternut squash, peeled, seeded and cut into 1/2 inch pieces
- 3 large carrots, peeled and chopped
- 1 Granny Smith apple, peeled and chopped
- 2 tsp ground thyme
- 2 cups of low-sodium chicken stock
- 1 1/2 cup of spiced apple cider
- 3/4 cup of sour cream
- 1/2 cup of heavy whipping cream
- Melt the butter in a dutch oven over medium-high heat. Add chopped squash and carrots and sauté until soft, 10-15 minutes.
- Add the chopped apples and thyme to the pot.
- Stir in the chicken stock and 1 cup of the apple cider and bring to a boil. Reduce heat to low, cover and simmer until apples are tender, about 30 minutes.
- Take your immersion blender and pureé the soup in the pan. Mix in the whipping cream and let simmer while you make the cider cream.
- Pour the remaining 1/2 cup of cider in a small sauce pan and boil until it’s reduced by half. Let it cool. Place the sour cream in a bowl and whisk in the apple cider.
- Ladel the soup into bowls and drizzle with cider cream.