Squash, Cider, and Apple Soup Recipe

Name: Squash, Cider, and Apple Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons soy margarine; 1 large onion, finely chopped; 3 cups butternut squash, peeled and diced; 2 large apples, peeled, cored, and chopped (any kind); 3 cups chicken stock or 3 cups vegetable stock; ¼ teaspoon salt; 1 bay leaf; 1 ½ cups fresh cider; 2 tablespoons firmly packed light brown sugar; ¼ teaspoon ground cinnamon; 1 pinch ground cloves

Servings: persons

2 tablespoons soy margarine
1 large onion, finely chopped
3 cups butternut squash, peeled and diced
2 large apples, peeled, cored, and chopped (any kind)
3 cups chicken stock or 3 cups vegetable stock
¼ teaspoon salt
1 bay leaf
1 ½ cups fresh cider
2 tablespoons firmly packed light brown sugar
¼ teaspoon ground cinnamon
1 pinch ground cloves

1
Melt the margarine in a medium-size pot or large saucepan over moderate heat.
2
Stir in the onion, cover, and sweat for 10 minutes.
3
Add the squash, apples, stock, salt, and bay leaf to the pot.
4
Bring to a boil, reduce the heat to moderately low, cover, and simmer the soup until the squash and apples are very soft, about 20 minutes.
5
Remove from the heat.
6
As the soup simmers, pour the cider into a medium-size skillet, bring to a boil, and reduce to 4 or 5 tablespoons; you don't have to be too precise about it.
7
Remove from the heat.
8
Remove the bay leaf from the soup, then spoon the solids into a food processor.
9
Process the mixture until smooth, then stir it back into the broth.
10
Add the reduced cider.
11
Reheat the soup, stirring in the brown sugar and spices.
12
Serve piping hot.

1583

kcal

Calories

145

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 tablespoons soy margarine, 1 large onion, finely chopped, 3 cups butternut squash, peeled and diced, 2 large apples, peeled, cored, and chopped (any kind), and more.

Yes, Squash, Cider, and Apple Soup 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.

Squash, Cider, and Apple Soup

How did you like this recipe?

Frequently Asked Questions