Butternut Squash Soup with Apple Cider

Prep Time 15 mins Cook Time 25 mins Total Time 40 mins
Serves 5 - 6 servings     adjust servings

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 10 cups 1-inch cubed butternut squash (1 large squash)
  • 2 cups diced yellow onion
  • 4 cups vegetable broth
  • 1 cup apple cider
  • 1 teaspoon kosher salt
  • 2 -3 tablespoons crème fraîche
  • Cracked spicy roasted chickpeas or hazelnuts (optional topping)

Instructions

  1. In a large heavy-bottomed pot, warm the oil and melt the butter over medium-high heat. Add the butternut squash and onion and sauté until the onion softens – about 10 minutes. Pour in the broth and cider, and add the salt. Simmer until the squash becomes tender, about 15 minutes.
  2. Pour the soup into a blender and puree to a smooth, silky soup, and return to the pot. Gentle stir in the crème fraîche.
  3. For serving, crack open a few roasted chickpeas or hazelnuts to sprinkle over each bowl.

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Recipe Notes

To peel the butternut squash, first whack off the top and bottom of the squash with a sharp chef's knife. Slice the squash in half, across its width, just above where its body expands, and slice each half in half again, lengthwise. A potato peeler is perfect for removing the tough outer skin, and a spoon makes quick work of removing the seeds and pulp. Then just cube it, using the chef's knife.
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