Butternut Squash Soup Recipe with Herbed Cider
Prepare this seasonal sweet soup that will warm even the little ones’ bellies.
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Cooking tools:
- Food processor
- Fine-mesh sieve
- Potato masher
- Stockpot
- Baking pan
- Oven
- Stove
- Cutting board
- Chef's knife
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 2 butternut squashes, about 5 pounds total
- 5 tablespoons olive oil, divided
- 1 medium onion, chopped
- 1 large or 2 small carrots, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, peeled and smashed
- 3 quarts water
- 2 teaspoons sea salt
- 1 cup apple cider
- 1 cup heavy cream
- 1 teaspoon fresh thyme
- 1 teaspoon fresh marjoram
- Several grinds of black pepper
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