ROASTED BUTTERNUT SQUASH AND CIDER SOUP Recipe

Name: ROASTED BUTTERNUT SQUASH AND CIDER SOUP Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Soup:; 1 small butternut squash (can substitute a sugar pumpkin); 3 Tablespoons butter; 2 Tablespoons packed brown sugar; 1 1/2 teaspoons fresh rosemary, chopped or 1 teaspoon dried; 4 cups fresh chicken or vegetable stock; 1/2 large onion, peeled and coarsely chopped; 2 medium carrots, peeled and finely chopped; 2 large cloves garlic, peeled; 1/2 tart apple, such as Granny Smith, peeled, cored and finely chopped; 1/2 cup apple cider or apple juice; 1/2 teaspoon ground ginger; 1/4 teaspoon ground mace; 1 small bay leaf; 1 1/2 teaspoons kosher salt; 1/4 teaspoon freshly ground black pepper; Garnish:; 1/4 cup crA me fraAche; 1 small sage leaf, minced; Pinch of kosher salt; Fresh rosemary sprigs for garnish

Servings: persons

Soup:
1 small butternut squash (can substitute a sugar pumpkin)
3 Tablespoons butter
2 Tablespoons packed brown sugar
1 1/2 teaspoons fresh rosemary, chopped or 1 teaspoon dried
4 cups fresh chicken or vegetable stock
1/2 large onion, peeled and coarsely chopped
2 medium carrots, peeled and finely chopped
2 large cloves garlic, peeled
1/2 tart apple, such as Granny Smith, peeled, cored and finely chopped
1/2 cup apple cider or apple juice
1/2 teaspoon ground ginger
1/4 teaspoon ground mace
1 small bay leaf
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
Garnish:
1/4 cup crA me fraAche
1 small sage leaf, minced
Pinch of kosher salt
Fresh rosemary sprigs for garnish

1
["Preheat the oven to 425A degrees F.", "Roast Squash: Cut squash or pumpkin in half and scoop out seeds.", "Place in roasting pan, flesh side up.", "Divide butter and brown sugar among the cavities.", "Sprinkle with rosemary.", "Pour 1/4 of the stock around squash and cover pan with foil.", "Roast in preheated oven until squash is soft, about 45 minutes a"" 1 hour.", "SautA Vegetables: In large stockpot, melt remaining butter.", "Add onions, carrots, garlic, and apple and sautA until soft, about 7 minutes.", "Remove squash from oven, cool slightly then scoop flesh out of skins and add to stockpot.", "Meanwhile combine the remaining stock, cider, ginger, mace, bay leaf, salt and pepper bring to a boil then add to the stockpot.", "Puree Soup: Working in batches, puree soup in blender on high speed (filling no more than 1/2 full) until very smooth and light, 2 to 3 minutes per batch.", "(Take care by holding lid on with towel because soup can spit.)", "Strain soup through fine strainer into second stock pot over medium heat.", "CrA me FraAche: Combine crA me fraAche and the chopped sage with salt.", "Set aside.", "Serve: When all the soup has been pureed, bring to a boil and simmer for a few minutes to blend the flavors.", "Add additional seasoning if necessary.", "Serve soup in bowls, topped with dollop of crA me fraAche and chopped rosemary."]

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* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Soup:, 1 small butternut squash (can substitute a sugar pumpkin), 3 Tablespoons butter, 2 Tablespoons packed brown sugar, and more.

Yes, ROASTED BUTTERNUT SQUASH AND CIDER SOUP Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!