Butternut Squash And Cider Soup: 1993

1. 1

   Heat a medium-size saucepan over low heat. Add the shallot, garlic, and 1/4 cup water. Cook until the shallot and garlic are softened, being careful not to let them burn, 3 to 5 minutes. Add the squash and the chicken broth and bring to a boil. Reduce the heat, cover, and simmer until the squash is soft, about 20 minutes.

2. 2

   Carefully pour the mixture into a blender. Holding the top down with a towel, blend until smooth. Add the cider, sour cream, and salt. Continue blending until well combined. The soup can be made ahead up to this point. Place in a clean saucepan over low heat until heated through. Season with additional salt if needed.

3. 3

   Ladle the soup among 4 bowls. Garnish with the diced red apple and cracked black pepper. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.