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Butternut Squash and Apple Cider Soup


"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!"
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1 h 15 m servings 345 cals
Original recipe yields 8 servings

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  1. 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.
  2. 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

Per Serving: 345 calories; 9.1 g fat; 64.4 g carbohydrates; 4.4 g protein; 25 mg cholesterol; 558 mg sodium. Full nutrition

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Read all reviews 2
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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 ...

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 drippin...