Butternut Squash Soup with Croutons

1. 1

   Heat the oil in a soup pot over medium heat.

2. 2

   Add the onion and garlic and cook, stirring, until soft, about 6 minutes.

3. 3

   Add the squash, water, and cider and season with salt and pepper.

4. 4

   Bring the soup to a boil, lower the heat, and simmer, until the squash is tender, about 30 minutes.

5. 5

   Using an immersion blender, puree the soup until smooth.

6. 6

   Divide the soup among bowls and garnish with the croutons.

7. 7

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.