For a richer flavor, roast the butternut squash before adding it to the soup. Consider adding a pinch of cayenne pepper for a subtle kick. Garnish with toasted pumpkin seeds or a drizzle of maple syrup for added texture and flavor.
Embrace the essence of autumn with this velvety smooth soup, where the sweetness of butternut squash harmonizes perfectly with the crisp tang of apple cider. A comforting and flavorful experience in every spoonful.
Melt butter in a large pot over medium heat. Add diced onion and cook, stirring occasionally, until translucent (5-10 minutes).
Add butternut squash, potatoes, apple, carrot, and celery to the pot. Pour in chicken broth and enough apple cider to cover the vegetables. Bring the mixture to a boil, then cover the pot. Reduce heat to low and simmer, adding more apple cider as needed to maintain liquid level, until vegetables are tender (35-40 minutes).
Using an immersion blender, carefully blend the vegetable mixture until smooth and creamy. Alternatively, transfer the soup in batches to a regular blender, being cautious of hot liquids, and blend until smooth. Return the blended soup to the pot.
Stir in half-and-half cream, cinnamon, and cloves. Simmer gently until heated through (5-10 minutes), being careful not to boil.
Ladle the soup into serving bowls. Top each bowl with a dollop of sour cream and a pinch of freshly grated nutmeg.
For a richer flavor, roast the butternut squash before adding it to the soup. Consider adding a pinch of cayenne pepper for a subtle kick. Garnish with toasted pumpkin seeds or a drizzle of maple syrup for added texture and flavor.
Kaylee Okuneva
Jun 25, 2025Easy to follow recipe and the soup turned out amazing. I roasted the squash as suggested, and it really enhanced the flavor.
Ruthie Botsford
Jun 11, 2025This soup is absolutely divine! The perfect blend of sweet and savory. My family devoured it!
Judah Altenwerth
May 31, 2025I've made this soup several times now, and it's always a hit. The apple cider adds such a unique and delicious flavor.