I asked 2 chefs and researched other recipes to come up with the 'perfect' soup. I love the sweet taste of squash and veggies combined with fall cider. Hope you enjoy it too!

Mindy

Gallery

Recipe Summary

prep:
30 mins
cook:
45 mins
total:
1 hr 15 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

345 calories; protein 4.4g 9% DV; carbohydrates 64.4g 21% DV; fat 9.1g 14% DV; cholesterol 24.8mg 8% DV; sodium 557.5mg 22% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/21/2016
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 just as delicious. Read More
(2)
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
12/21/2016
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 just as delicious. Read More
(2)
Rating: 4 stars
02/01/2014
Take my review with a grain of salt since I made a major change.... I had about 4 C of broth leftover from the Slow Cooker Apple Cider Pot Roast recipe. Since the broth consisted of beef drippings and apple cider this seemed the perfect recipe to utilize the broth. I halved the recipe which meant I needed 5.75 C of liquid. I felt like the leftover broth had a strong enough apple flavor so I added 1.75 C of beef stock instead of chicken stock or apple cider. I didn't add the cinnamon or cloves since the leftover broth already had both in it. I also forgot to put the garnish on when I served it. This was really different. 7 people tried it: 4 really liked it 2 thought it was okay and 1 didn't care for it. I'm giving it 4 stars since most liked it (including me!). Read More
(1)