Creamy Butternut Squash and Apple Cider Soup

Follow our step-by-step guide on how to make Creamy Butternut Squash and Apple Cider Soup.

1. Step 1

   Start by melting the butter in a large pot over medium heat. Once it's melted, toss in the diced onion and sauté until it becomes translucent, which should take about 5 to 10 minutes. This step is crucial as it builds the flavor base for your soup. Next, add the butternut squash, chopped potatoes, apple, diced carrot, and chopped celery to the pot. Pour in the chicken broth and enough apple cider to cover the vegetables completely. Bring this mixture to a gentle boil, then cover the pot and reduce the heat to let it simmer. Keep an eye on it, adding more apple cider if needed, until the vegetables are tender, which should take around 35 to 40 minutes. Once everything is nice and soft, grab an immersion blender and blend the mixture until it's smooth and creamy. Stir in the half-and-half cream, ground cinnamon, and ground cloves, allowing the soup to simmer for another 5 to 10 minutes until it's heated through. When you're ready to serve, ladle the soup into bowls and top each serving with a dollop of sour cream and a sprinkle of nutmeg for that extra touch of warmth and flavor.