My husband was under the weather last week, and weakly pleaded for this soup from underneath a mountain of quilts one afternoon. I nearly fainted. He wasn't begging for a burger or ice cream topped with hot fudge. He was requesting, sit down for it, a vegetable based soup. That's when I realized just how sick he was. He was hallucinating that he wanted vegetables.
I didn't waste any time, and set out to make this one I posted on my blog a few years ago. I love how the apple cider brightens the squash, and had some thoughts to update the photo in the back of my mind.
But while the squash, onion, and broth were doing a slow rumba on the stove in my favorite Le Creuset pot, I spied a little container of crème fraîche in the refrigerator. I pulled it out, and could already taste it in the soup. I scooped out a heaping spoon of lusciousness, and streaked it though the soup, thanking the kitchen gods for this unexpected gift.
In no time at all, it was done. And in not much more time, it was all gone. The meat eater had downed two bowls!
Cook's Tips:
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, this time 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.
If you want to reserve the seeds for roasting, they can be slippery little devils to untangle from the pulp. Just fill a bowl with water and plop in the pulp. Removing the seeds while everything is submerged is much easier.
I used packaged roasted chickpeas with Bombay spicing for speed. You can find them in your store where they display snacks.
Serving Tips:
A confetti of cracked roasted chickpeas or roasted hazelnuts adds a nut crunch and nutty flavor.
This is a great soup to serve as soup shooter appetizers! Just ladle into each small glass and top with the chickpeas or hazelnuts.
Butternut Squash Soup with Apple Cider
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
- 1/4 cup Cracked spicy roasted chickpeas or hazelnuts optional topping
Instructions
- 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.
Notes
Nutrition
If you're interested in more soups, check out my Wimpy Vegetarian Soups Board on Pinterest!
If you're interested in more dishes with winter squash (including butternut), check out my Wimpy Vegetarian Winter Squash Board on Pinterest!
Mary @ Fit and Fed says
Beautiful! Love the idea of the cracked roasted chickpea garnish. Between that and the swirl of creme fraiche it’s very inviting. You have a lucky husband, and you’re slowly converting him to love vegetables!
rossi says
I have been used apple cider in my butternut squash soup for years
Its fantastic
also when I want to make it vegan
brown sugar and apple cider rocks it
thank you for this post
Danielle says
I never thought of using apple cider in my butternut squash soup – what a great idea!
change says
nice
Sonia Chauhan says
I so enjoy your site and your recipes. Would you please consider adding a print option so we can enjoy your recipes a little more easily. Thank you.
The Wimpy Vegetarian says
Thanks so much for your comment!! There’s a print button under the photo in the recipe. Does it not work for you?
nicole (thespicetrain.com) says
This soup looks mouthwatering, I love how you styled and photographed it. Thanks for sharing! 🙂
Moses Brodin says
What a gorgeous soup. It looks like molten gold and your photos of it are wonderful. I hope you have a great weekend. Blessings…
Deborah M Lyman says
I have been using your recipe now for, I think 3 seasons, but have changed it up a bit. I ROAST the squash, Onion and add one to two roasted apples.
I ADD all the spices as if it were a pumpkin pie, 2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp. cloves, 1/2 tsp allspice. I also add 1 to 2 TBSP of dark molasses. At the end I skip the chickpeas or nuts and instead of stirrring in Creme Fraiche, I stir in about 1/4 cup of half and half. Depending on the sweetness of the roasted squash, some of the spices would be adjusted. It is ALWAYS a hit in the fall.
The Wimpy Vegetarian says
Thank you so much for letting me know how you make this! It sounds absolutely delicious, and now I want to try your recipe!!! The great thing about food and recipes, is we can make tweaks to make it our own. I love this. Happy fall to you!