Butternut Squash & Cider Soup

Name: Butternut Squash & Cider Soup
Total time: 45 min
Yield: 6
Ingredients: 1 clove garlic, peeled minced; 8 c peeled, seeded cubed butternut squash; 1 c chicken stock , preferably homemade, plus more for thinning out as needed; 1 tsp salt, plus more to taste; cracked black pepper; bread for serving; 1 1/6 c to sour cream; 1 c apple cider; 1/2 large white or yellow onion, minced

45 mins

Total time

6

Serving

9

Ingredients

Enable cook mode

Ingredients

clove garlic, peeled minced

cpeeled, seeded cubed butternut squash

cchicken stock , preferably homemade, plus more for thinning out as needed

tspsalt, plus more to taste

cracked black pepper

bread for serving

1¹⁄₆

cto sour cream

capple cider

¹⁄₂

large white or yellow onion, minced

Directions

Step 1

Heat a medium-size saucepan over low heat. Add the onion, garlic, and 1/2 cup water. Cook until the shallot and garlic are softened, being careful not to let them burn, 5 to 7 minutes — the water will be nearly evaporated.

Step 2

Add the squash and the chicken stock and bring to a boil. Reduce the heat, cover, and simmer until the squash is soft, about 20 minutes.

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