- 8
- Average
- Average budget
Ingredients
- 1/4 cup unsalted butter
- 3 pounds butternut squash halved seeded peeled and diced
- 1 pound Granny Smith apples peeled cored and diced
- 1 onion finely diced
- 1 stick cinnamon or 1/4 teaspoon ground cinnamon
- 1/4 cup maple syrup
- 6 cups chicken stock
- Juice of 1/2 lemon
- 2 cups apple cider
- Garnish—roasted squash seeds and ground nutmeg
Preparation
Step 1
In large stockpot over low heat, melt butter and add squash, apples, and onion. Cook for a few minutes, then add cinnamon and maple syrup. Cook another 2 minutes. Add chicken stock, lemon juice, and cider, and bring to a simmer. Cook until squash is soft. Remove cinnamon stick, then puree in batches in blender, food mill, or food processor. Return puree to pot, bring back to simmer, and adjust tart/sweet balance with additional lemon juice and maple syrup. Garnish with nutmeg and squash seeds that have been washed, dried, lightly oiled, and roasted with a sprinkle of salt.
VARIATIONS: 1) Thicken soup by increasing the butternut squash to 5 pounds. 2) Add 1/2 teaspoon of nutmeg and allspice for a different taste in this wonderful fall soup.