Some things do bear repeating. A tradition at Green Mountain at Fox Run, Ludlow, VT, for many years, fall is the time for this favorite soup as it takes advantage of the seasonal harvest. Deliciously healthy, it’s also easy to make!
2 pounds butternut squash, peeled, seeded (seed reserved) and chopped (about 4 ½ cups)
Butternut Squash-Apple Cider Soup
2 cups chopped onion
2 cups reduced sodium chicken broth
2 cups apple cider
2 cups fat-free milk
¼ tsp ground nutmeg
½ tsp cinnamon
¼ tsp grated fresh ginger (optional)
1 tbsp sugar
½ tsp salt
½ tsp pepper
Reduced sour cream, if desired
Spiced Squash Seeds (below), if desired
- Heat squash, onions, and chicken broth in 6-quart Dutch oven or large stockpot to boiling. Reduce heat to low; simmer about 30 minutes or until squash is tender.
- Place squash mixture in blender or food processor. Cover and blend on high speed about 30 seconds or until smooth.
- Pour squash mixture into Dutch oven. Stir in cider, milk, nutmeg, cinnamon, sugar, salt, and pepper until mixed well. Reheat soup over low heat.
- To serve, garnish each serving with 1 teaspoon sour cream and/or a few Spiced Squash Seeds.
Spiced Squash Seeds
Reserved squash seeds
1 tsp sugar
1 tsp ground cinnamon
- Heat oven to 350°. Spray cookie sheet with nonstick cooking spray.
- Rinse reserved squash seeds in bowl of water; pat dry with paper towels.
- Toss seeds with sugar and cinnamon in small bowl. Spread seeds evenly on cookie sheet.
- Bake about 25-30 minutes or until seeds are golden brown.
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