Butternut Cider Soup
1/4 cup (1/2 stick) unsalted butter
1 yellow onion, diced
2 large apples, peeled, cored and chopped (about 1 pound)
1 tsp freshly grated nutmeg (about 1/3 of a whole nutmeg)
1 yellow onion, diced
2 large apples, peeled, cored and chopped (about 1 pound)
1 tsp freshly grated nutmeg (about 1/3 of a whole nutmeg)
1/4 tsp ground cardamom
1 butternut squash, about 4 1/2 - 5 lbs, peeled, seeded and chopped
2 cups apple cider
4 cups (1 qt) chicken stock or broth, divided (or vegetable broth if desired)
Salt
Freshly ground black pepper
Fresh chives and/or Greek yogurt for garnish (optional)
Melt butter in a 6 qt or larger pot over medium heat. Add onion and sauté until translucent, then add apple and nutmeg. Cook together an additional 5 minutes, until apples begin to soften.
While the onions and apples are cooking, peel, seed and chop the squash into 1" pieces. Add the squash to the apples and onion mixture, then pour in 2 cups of cider and 3 cups of chicken stock. Cover and bring to a boil over medium-high heat, the lower heat to medium low and simmer for 30 minutes, covered, until squash and apples are cooked and tender.
With an immersion blender (or working in batches in a food processor or blender) puree the soup until it is smooth and lump-free. Add the remaining 1 cup of chicken broth as needed to get a thick, luscious soup consistency. Add salt and pepper to taste.
Ladle into a bowl and garnish with a dollop of Greek yogurt and a sprinkle of fresh chives.
Note: Be sure to use a crisp, flavorful apple such as Fuji, Jazz, Gala or Honeycrisp. If it is season, use fresh, unfiltered apple cider for the best flavor. You could substitute vegetable broth if desired to make the soup vegetarian.
1 butternut squash, about 4 1/2 - 5 lbs, peeled, seeded and chopped
2 cups apple cider
4 cups (1 qt) chicken stock or broth, divided (or vegetable broth if desired)
Salt
Freshly ground black pepper
Fresh chives and/or Greek yogurt for garnish (optional)
Melt butter in a 6 qt or larger pot over medium heat. Add onion and sauté until translucent, then add apple and nutmeg. Cook together an additional 5 minutes, until apples begin to soften.
While the onions and apples are cooking, peel, seed and chop the squash into 1" pieces. Add the squash to the apples and onion mixture, then pour in 2 cups of cider and 3 cups of chicken stock. Cover and bring to a boil over medium-high heat, the lower heat to medium low and simmer for 30 minutes, covered, until squash and apples are cooked and tender.
With an immersion blender (or working in batches in a food processor or blender) puree the soup until it is smooth and lump-free. Add the remaining 1 cup of chicken broth as needed to get a thick, luscious soup consistency. Add salt and pepper to taste.
Ladle into a bowl and garnish with a dollop of Greek yogurt and a sprinkle of fresh chives.
Note: Be sure to use a crisp, flavorful apple such as Fuji, Jazz, Gala or Honeycrisp. If it is season, use fresh, unfiltered apple cider for the best flavor. You could substitute vegetable broth if desired to make the soup vegetarian.
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