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!

Serving size

6 ounces cup

Makes

8

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

Nutrition Info

Makes:Serving size: 6 ounces cup

Calories

161

Fat

8 g

Saturated Fat

2 g

Cholesterol

8 mg

Carbohydrates

23 g

Sugar

16 g

Fiber

2 g

Protein

2 g

Sodium

53 mg

Calcium

79 mg

Phosphorus

64 mg

Potassium

481 mg

Instructions

  1. Heat the olive oil in a medium saucepan over high heat.
  2. Add the onions, reduce heat and sauté over low heat until translucent, approximately 10 minutes.
  3. Add the squash, water and cider. Bring to a boil.
  4. Reduce heat and simmer 10 minutes. Add the zucchini and simmer until squash is very tender, approximately 5 more minutes.
  5. Purée mixture using a blender in batches.
  6. Add additional cider or water, depending on desired sweetness, to thin the purée until desired consistency is reached.
  7. Return mixture to the saucepan and heat until just bubbly.
  8. Add the butter and swirl until melted.
  9. Serve in individual soup bowls and garnish with crumbled feta cheese and chopped dill. Enjoy!

 

Recipe contributed by FamilyCook Productions

Because cutting up winter squash takes some manpower and time, many supermarkets are selling such squash pre-peeled and cut up in the refrigerated section of the produce aisles – great time saver!