Recipe of the Month

Butternut Squash and Cider Soup

I don’t know about you, but winter weather makes me crave warm soup. Whether the soup is made on top of a woodstove, in a slow cooker, or on my traditional cookstove, it always seems to hit the spot on a cold day. In my household, soups are rarely made the same way twice; often, ingredients are thrown together, using leftovers, or whatever happens to be in the cupboards. Despite that lack of consistency, the soup always seems to come out delicious.

One of my favorite soup-making kitchen tools is my immersion blender. This inexpensive tool allows me to be able to make a smooth soup, without having to worry about transferring the contents of the soup pot to my blender and back. The blending of the ingredients really lets the lovely flavor of the butternut squash shine in this recipe. Butternut squash is a fantastic choice of staple for a soup, as it is high in potassium, fiber, and vitamins A, B, C, and E. This makes it a very healthy option, both for maintaining a healthy diet, as well as for helping to boost the immune system.

Just a note: if you do not have an immersion blender, you can puree the soup in a traditional blender. I recommend that you do so in relatively small batches, after first letting the cooked soup cool. A potato masher is another option, but small chunks will likely remain in the soup.

Enjoy!

Butternut Squash and Cider Soup

INGREDIENTS

  • 1/2 large white or yellow onion, minced
  • 1 clove garlic, peeled and minced
  • 8 cups peeled, seeded and cubed butternut squash
  • 1 cup vegetable stock (chicken, turkey, or beef can be used)
  • 1 1/2 cups apple cider
  • 1/2 cup sour cream
  • 1 teaspoon salt, plus more to taste
  • Cracked black pepper
  • Bread for serving

INSTRUCTIONS

  1. Heat a medium-size saucepan over low heat. Add the onion, garlic, and 1/2 cup water. Cook until the shallot and garlic are softened, being careful not to let them burn, 5 to 7 minutes — the water will be nearly evaporated.
  2. Add the squash and the stock and bring to a boil. Reduce the heat, cover, and simmer until the squash is soft, about 20 minutes.
  3. Using an immersion blender, purée until roughly smooth. Add the cider, 1/2 cup of the sour cream, and salt. Continue blending until well combined. Taste, adjust seasoning as necessary. Serve immediately with good bread.

*Recipe from Alexandra Cooks


Contact

Marybeth Mitcham
Nutrition, Food Safety, and Healthy Living Educator
mem467@cornell.edu
518-623-3291 or 668-4881

Last updated January 8, 2019