Butternut Squash Soup with Cider Cream

Warm up with a cozy bowl of Butternut Squash Soup with Cider Cream, a velvety blend of roasted butternut squash, aromatic spices, and a hint of apple cider that adds a subtly sweet and tangy twist. This autumn-inspired soup is elevated with a luscious cider cream drizzle, made from the perfect pairing of sour cream and apple cider, creating a creamy, tangy finish that beautifully complements the rich squash base. With simple ingredients like garlic, onion, vegetable broth, and a touch of warm nutmeg and cinnamon, this dish brings comforting fall flavors to your table. Perfect for a quick weeknight dinner or to impress at a seasonal gathering, this soul-soothing soup is both easy to make and irresistibly delicious. Garnish with fresh thyme for an elegant finishing touch!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 pounds butternut squash
• 2 tablespoons olive oil
• 1 large yellow onion
• 3 medium garlic cloves
• 4 cups vegetable broth
• 1 cup apple cider
• 0.5 cup heavy cream
• 0.25 teaspoons ground nutmeg
• 0.25 teaspoons ground cinnamon
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 sprig fresh thyme
• 0.25 cup sour cream
• 2 tablespoons apple cider (additional for cider cream)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle the flesh with 1 tablespoon of olive oil and place the squash halves cut-side down on a baking sheet lined with parchment paper.

Step 3

Roast the squash in the oven for 25-35 minutes, or until the flesh is tender and easily pierced with a fork. Remove from the oven and let it cool slightly.

Step 4

In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Dice the onion and add it to the pot, sautéing for 5 minutes or until softened.

Step 5

Mince the garlic cloves and add them to the pot. Cook for an additional 1-2 minutes, stirring frequently, until fragrant.

Step 6

Scoop the flesh of the roasted squash into the pot, discarding the skin. Stir to combine with the onion and garlic.

Step 7

Add the vegetable broth, 1 cup of apple cider, ground nutmeg, ground cinnamon, salt, black pepper, and fresh thyme. Stir well to combine.

Step 8

Bring the mixture to a simmer and cook for 10 minutes to allow the flavors to meld.

Step 9

Remove the thyme sprig and use an immersion blender to puree the soup until smooth. Alternatively, work in batches to blend the soup in a countertop blender.

Step 10

Stir in the heavy cream and adjust seasoning to taste, adding more salt or pepper if needed.

Step 11

To make the cider cream, whisk together the sour cream and 2 tablespoons of apple cider in a small bowl until smooth and slightly thinned.

Step 12

Serve the soup hot, topped with a drizzle of cider cream. Garnish with additional fresh thyme if desired.

Nutrition Facts

Serving size	(2499.6g)

Amount per serving	% Daily Value*
Calories	1703.5

Total Fat 89.2g	0%
Saturated Fat 37.9g	0%
Polyunsaturated Fat 5.6g
Cholesterol 148.8mg	0%
Sodium 4732.2mg	0%
Total Carbohydrate 209.1g	0%
Dietary Fiber 44.7g	0%
Total Sugars 69.0g
Protein 29.8g	0%

Vitamin D 0IU	0%
Calcium 672.7mg	0%
Iron 11.4mg	0%
Potassium 4840.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.7%

Protein: 6.8%

Carbs: 47.6%