Roasted Butternut Squash Cider Soup | Food Stuff
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Ingredients
- ½ cup apple cider
- 1 package (20 ounces) fresh butternut squash, cut up
- 3 carrots, peeled, cut up
- 1/3 cup sour cream or creme fraiche
- 3 tablespoons extra virgin olive oil
- fresh chives, finely minced
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- 1 medium onion, cut into thick slices
- toasted pumpkin seeds
- salt and pepper, to taste
- 6 sprigs thyme
- 3½ cups organic vegetable broth
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