Ingredients

The following ingredients have 4 Servings
  • 1 shallot (diced (or ½ medium yellow onion))
  • 2 cloves garlic (diced)
  • ½ cup water
  • 6 cups butternut squash (peeled and cut into 1” squares)
  • 1½ cups low-sodium chicken broth
  • 1 cup apple cider
  • ½ cup sour cream
  • ½ tsp salt
  • Optional garnishes: 1 red apple (cored and diced; additional sour cream; black pepper)

Instruction

  • Using a medium-sized Dutch oven, add shallot, garlic and water. Place over medium heat and cook for 2-3 minutes, or until shallot and garlic have softened slightly.
  • Add butternut squash and chicken broth. Bring mixture to a boil and then reduce heat, cover and simmer for 20 minutes, or until squash is soft.
  • Using an immersion blender, puree until smooth.
  • Add cider, sour cream and salt. Continue pureeing until well-mixed.
  • Ladle soup into bowls and garnish with diced apples, additional sour cream and black pepper before serving.