Warm up your kitchen and tantalize your taste buds with a bowl of Cider Baked Squash Soup! This delightful dish combines the earthy sweetness of butternut squash with the crisp, refreshing notes of apple cider, creating a comforting experience that’s perfect for chilly evenings. In just one hour, you can transform simple ingredients into a velvety, aromatic soup that will have your family and friends begging for seconds. Whether you're looking for a hearty starter or a cozy meal, this recipe is sure to impress and satisfy. Ready to uncover the secrets to this deliciously easy recipe? Let’s dive in!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 1 medium butternut squash, halved and seeded
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup apple cider
- Salt and pepper to taste
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your butternut squash roasts evenly and develops a rich flavor.
- Prepare the butternut squash by cutting it in half lengthwise and removing the seeds. You can use a spoon to scoop out the seeds easily.
- Drizzle 1 tablespoon of olive oil over the cut sides of the squash. Season with salt and pepper to taste. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
- Roast the squash in the preheated oven for about 25-30 minutes, or until the flesh is tender and can be easily pierced with a fork. Once done, remove from the oven and let it cool slightly before scooping out the flesh.
- While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5-7 minutes, or until the onion is translucent and fragrant.
- Add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring frequently to avoid burning the garlic.
- Once the squash is cool enough to handle, scoop the flesh out of the skin and add it to the pot with the onions and garlic.
- Pour in the vegetable broth and apple cider, stirring to combine all the ingredients. Bring the mixture to a gentle simmer.
- Add the cinnamon and nutmeg to the pot, along with salt and pepper to taste. Allow the soup to simmer for about 15-20 minutes, letting the flavors meld together.
- Once the soup has simmered, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth.
- Taste the soup and adjust the seasoning if necessary, adding more salt, pepper, or spices according to your preference.
- Serve the soup hot, garnished with a drizzle of olive oil or a sprinkle of cinnamon if desired. Enjoy your delicious Cider Baked Squash Soup!
Tips
- Choose the Right Squash: Opt for a medium-sized butternut squash for the best flavor and texture. Look for ones that feel heavy for their size and have a smooth, firm skin.
- Roasting Technique: Make sure to roast the squash cut-side down to achieve a caramelized flavor. Lining your baking sheet with parchment paper will make cleanup a breeze!
- Flavor Boost: For an extra layer of flavor, consider adding a pinch of smoked paprika or a dash of cayenne pepper to the soup while it simmers.
- Blending Options: If you don’t have an immersion blender, let the soup cool slightly before transferring it to a countertop blender. Blend in batches for a smoother consistency, but be careful with hot liquids!
- Garnish Creatively: Elevate your presentation by garnishing with a swirl of cream, a sprinkle of toasted pumpkin seeds, or fresh herbs like thyme or parsley.
- Make it Ahead: This soup stores well in the fridge for up to 3 days, and the flavors deepen over time. It also freezes beautifully, making it a great make-ahead meal for busy days!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 3g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
