The Best Butternut Apple Soup EVER!

Lana Bade

By
@Sunflowercooks

When fall begins I stop at our local farm for a fresh butternut squash and some cider with this on my mind!
SO easy and good !
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Rating:
☆☆☆☆☆ 0 votes
Serves:
6-8
Prep:
10 Min
Cook:
35 Min
Method:
Stove Top

Ingredients

One large
butternut squash
One box
vegetable stock( 32 ounce)
1/2 large
lemon
One c
fresh apple cider
One c
cream or half and half ( optional)
One tsp
olive oil

FRESH GROUND BLACK PEPPER AND KOSHER SALT

Step-By-Step

1Roast the squash in preheated 450 degree oven about 50 minutes after cutting in half down the center
Removing all seeds
Add olive oil all over with kosher salt and fresh black pepper

2Cool until able to use without burning your hands

3Put vegetable stock in a soup pot

4Add the squash scraping out all the flesh no skin

5Add the cider
Mix in

6Simmer on medium heat about 45 minutes

7Turn off heat
Cool a bit
Using an Immersion Blender blend well until smooth

8Stir well
Then squeeze juice of fresh lemon in to
your taste
Add fresh grated black pepper and Kosher salt to taste

9Add cream and stir in if desired.
( more calories but really bumps it up a notch!)

10Serve heated through with warm bread or rolls .

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtag: #Easy Cream Soup