Acorn Squash Soup

By ldelmas

Serves 6-8

Ingredients

• Ingredients:
• 4 Tbsp unsalted butter
• 1/2 onion, sliced
• 2 cloves garlic, sliced
• 1/2 cup Granny Smith or honeycrisp apples, peeled and cut into 1/2" pieces
• 2 cups acorn squash, peeled and cut into 1" pieces
• 1/2 cup sweet potato, peeled and cut into 1/2" pieces
• 1/2 cup parsnips, peeled and cut into 1/2" pieces
• 1/2 cup russet potatoes, peeled and cut into 1/2" pieces
• 2 tsp salt
• 1/4 tsp ground black pepper
• 1/2 tsp cinnamon
• 1/4 tsp dark chili powder
• 1/2 cup hard apple cider
• 4 cups low-sodium chicken stock
• 1/2 cup heavy cream
• 1/4 cup maple syrup
• 1/4 cup sour cream, for garnish
• 2 Tbsp chives, minced, for garnish

Preparation

Step 1

Preheat a stockpot over medium heat with the butter. Once the butter has melted, add the onion and garlic and sweat until just tender, about 3–4 minutes.


Put in the remaining fruits and vegetables, seasonings, and spices. Cook until the fruits and vegetables are coated in fat and begin to sweat, about 3–4 minutes.


Increase to high heat and pour in the hard apple cider. Bring the entire mixture to a boil until it reduces by half. Add the chicken stock, bring to a boil again, then reduce to a simmer. Cook until all of the fruits and vegetables are tender, about 30 minutes. When ready, remove the stockpot from the heat, then stir in the heavy cream and maple syrup.


Transfer the soup to a blender blender and purée, in batches, until smooth. Adjust the seasoning to taste.


Serve with a spoonful of sour cream and a sprinkle of chives.