Butternut Squash and Apple Cider Soup

 

Butternut Squash and Apple Cider Soup


1 tbsp extra virgin olive oil

1/2 large yellow onion finely diced

3 garlic cloves minced

2 large butternut squash 

1- 1 ½  cups vegetable stock

1 ½ cups  apple cider

1/2 cup sour cream

1/2 tsp garlic powder

1 tsp each salt and pepper

Chopped fresh sage for garnish


Peel butternut squash and with a spoon take out the seeds.  Dice squash into 1 inch pieces. This should equal approximately 8 cups, 


Heat a large stock pot or dutch oven to medium high and add the extra virgin olive oil.  Saute onions for 5-7 minutes.  Add garlic and saute another 2 minutes.


Add butternut squash, vegetable stock and garlic powder to the pot and bring to a boil. Reduce heat, cover and cook for 25-30 minutes or until squash is tender.


Using an immersion blender, puree until smooth.  If you don’t have an immersion blender, ladle soup into a blender and blend until smooth.  Do this in several batches to not overcrowd the blender with the hot liquid. Return the blended soup to the pot.


Turn heat to medium and add the apple cider, sour cream and salt and pepper. 


Check seasoning and add more salt or pepper if needed.  If the soup is too thick, thin with more stock.

Garnish with chopped sage.



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