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Ingredients1 h 15 m servings 345 cals
Original recipe yields 8 servings
- Heat butter in a large pot over medium heat; cook and stir onion in the melted butter until translucent, 5 to 10 minutes. Add butternut squash, potatoes, apple, carrot, and celery to onion; pour in chicken broth and enough apple cider to cover vegetables. Bring mixture to a boil and cover pot. Reduce heat and simmer, adding more apple cider as needed, until vegetables are tender, 35 to 40 minutes.
- Blend vegetable mixture with an immersion blender until smooth; stir in cream, cinnamon, and cloves. Simmer until heated through, 5 to 10 minutes. Spoon soup into serving bowls; top each with about 1 tablespoon sour cream and a pinch of nutmeg.
Per Serving: 345 calories; 9.1 g fat; 64.4 g carbohydrates; 4.4 g protein; 25 mg cholesterol; 558 mg sodium. Full nutrition
ReviewsRead all reviews 2
I have made this recipe a couple of times now. The first time I subbed cream cheese instead of the half and half. It came out delicious. Second time I made it as the recipes reads and it was ...