Squash Cider Soup

By rmirvis

Ingredients

• 3 butternut squash - 3-4 lbs. cut into chunks
• 2 Tb olive oil
• 2 cups onions - chopped
• 2 garlic cloves - minced
• 2 cups vegetable or chicken stock
• 4 cups apple cider (I use more - to taste)

Preparation

Step 1

Heat olive oil and saute onions and garlic until tender.
Add squash, stock and 1/2 the cider.
Cover, bring to a boil, and cook until tender, about 30 minutes.
Puree and whisk in rest of cider.
Season with salt and pepper to taste.