BUTTERNUT SQUASH & CIDER SOUP

By BobD

Ingredients

• 1 shallot, peeled and minced
• 1 clove garlic, peeled and minced
• 1/4 cup water
• 3 cups peeled, seeded and cubed butternut squash
• 1/2 cup chicken broth, homemade or low-sodium canned
• 3/4 cup apple cider
• 1/4 cup light sour cream
• 1/2 teaspoon salt, plus more to taste
• 1/2 unpeeled red Rome or Delicious apple, cored and finely diced
• Cracked black pepper

Details

Servings 4
Adapted from events.nytimes.com

Preparation

Step 1

Heat a medium-size saucepan over low heat.

Add the shallot, garlic and water. Cook until the shallot and garlic are softened, being careful not to let them burn, about 2 minutes.

Add the squash and the chicken broth and bring to a boil. Reduce the heat, cover and simmer until the squash is soft, about 20 minutes.

Carefully pour the mixture into a blender jar. Holding the top down with a towel, blend until smooth.

Add the cider, light sour cream and salt. Continue blending until well combined.

Soup can be made ahead up to this point.

Place in a clean saucepan over low heat until heated through. Season with additional salt if needed.

Ladle the soup among 4 bowls. Garnish with the diced red apple and cracked black pepper.

Serve immediately.