Butternut squash is a seasonal Fall staple that supports your immunity and stabilizes your blood sugar. It is also a delicious source of heart healthy fiber. This soup is a sweet treat that your whole family will enjoy. Further, roasted butternut squash is a wonderful side dish for weeknight meals.

Serves 4

  • 3 cups peeled, seeded, and cubed butternut squash (about 1 pound)
  • 2 tablespoons olive oil, divided
  • 1 medium shallot, minced
  • 1 clove garlic, minced
  • 3 cups chicken stock or chicken bone broth
  • 3/4 cup unsweetened apple cider
  • 1/4 cup sour cream
  • Salt and pepper to taste


  • 1/2 red apple, finely diced
  • Cracked black pepper to taste
  1. Preheat oven to 425. Line a large baking sheet with a silk pad or parchment paper, toss butternut squash in 1 tablespoon olive oil and season with salt and pepper. Roast until tender, 20-25 minutes.
  2. In a Dutch oven or large pot over medium heat, sauté shallots in olive oil until translucent and add the garlic the last minute of cooking.
  3. Add squash and chicken stock to the pot and simmer for 10 minutes to combine the flavors.
  4. Transfer the soup to a blender (or use an immersion blender) and process until smooth. Add the cider and sour cream, continue to process until smooth.
  5. Transfer the soup back to the pot and season with salt and pepper to taste.
  6. Divide among four bowls and garnish with 1 teaspoon diced apple and a pinch of cracked pepper.

Savory Option:

This soup is on the sweeter side. You can make it savory by adding bacon. Sauté 4 slices of diced bacon prior to sauteing the shallots. Remove the bacon to drain on a paper towel and cook the shallots in the bacon fat. Upon serving, top each portion with the cooked bacon.

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