Butternut Squash Soup with Cider Cream
Butternut Squash Soup with Cider Cream – creamy, flavorful, and perfect for fall. Servings: 4-6. Perfectly spiced with thyme and sage.
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Cooking tools:
- Immersion blender
- Blender
- Food processor
- Saucepan
- Stove
- Cutting board
- Chef's knife
- Peeler
- Measuring cup
- Measuring spoon
- Whisk
- Ladle
- Mixing bowl
- Serving bowl
- Spoon
Ingredients
- 5 tablespoons butter
- 2 1/2 pounds butternut squash, peeled, seeded and cut into 1/2 inch pieces
- 1 cup thinly sliced sweet onion
- 1/2 cup chopped peeled carrot
- 1/2 cup chopped celery
- 2 small Granny Smith apples, peeled, cored and chopped
- 1 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage leaves
- 5 cups chicken, vegetable broth or stock, low sodium
- 1 1/2 cups apple cider, divided
- 2/3 cup sour cream
- 1/2 cup whipping cream
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