cups 1-inch cubed butternut squash (1 large squash)
cups diced yellow onion
cups vegetable broth
cup apple cider
teaspoon kosher salt
-3 tablespoons crème fraîche
Cracked spicy roasted chickpeas or hazelnuts (optional topping)
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.
Pour the soup into a blender and puree to a smooth, silky soup, and return to the pot. Gentle stir in the crème fraîche.
For serving, crack open a few roasted chickpeas or hazelnuts to sprinkle over each bowl.
by The Wimpy Vegetarian
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.