Ingredients
8
8 servings
- •2 tablespoons butter
- •1 onion, diced
- •1 butternut squash - peeled, seeded, and cut into large chunks
- •2 white potatoes, peeled and chopped
- •1 apple, peeled and chopped
- •1 large carrot, peeled and diced
- •2 stalks celery, chopped
- •2 (14 ounce) cans chicken broth
- •½ gallon apple cider
- •¾ cup half-and-half cream
- •½ teaspoon ground cinnamon
- •¼ teaspoon ground cloves
- •½ cup sour cream, or as needed
- •1 pinch ground nutmeg, or to taste
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 345
- Carbohydrate: 64g
- Fat: 9g
- Fiber: 5g
- Protein: 4g
- Sugar: 35g
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