Butternut Squash and Cider Soup
The only liquid for this squash soup is water with equal parts apple cider. The resulting heightened squash flavor is contrasted by the cheese and dill garnish. Pure perfection as an appetizer or with a sandwich at lunch!
Makes
Serving size
Ingredients
3 tablespoons olive oil
1 medium onion, chopped
1½ pound (small) butternut squash, peeled, seeded and diced
1½ cups water
1½ cups apple cider
1 medium zucchini, peeled and diced
1 tablespoon butter
Garnish:
¼ cup Feta cheese
4 sprigs dill
Instructions
- Heat the olive oil in a medium saucepan over high heat.
- Add the onions, reduce heat and sauté over low heat until translucent, approximately 10 minutes.
- Add the squash, water and cider. Bring to a boil.
- Reduce heat and simmer 10 minutes. Add the zucchini and simmer until squash is very tender, approximately 5 more minutes.
- Purée mixture using a blender in batches.
- Add additional cider or water, depending on desired sweetness, to thin the purée until desired consistency is reached.
- Return mixture to the saucepan and heat until just bubbly.
- Add the butter and swirl until melted.
- Serve in individual soup bowls and garnish with crumbled feta cheese and chopped dill. Enjoy!
Cooking Tip
Because cutting up winter squash takes some manpower and time, many supermarkets are selling squash pre-peeled and cut up in the refrigerated section of the produce aisles – great time saver!
Recipe contributed by FamilyCook Productions
Your support goes further with AKF
Your donation allows AKF to support people wherever they are in their fight against kidney disease – from prevention through transplant. For more than 50 years, we have fought on all fronts for millions of people impacted by kidney disease.
Donate today to support our work
