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.
- 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
- 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.
- 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.
- Add squash and chicken stock to the pot and simmer for 10 minutes to combine the flavors.
- 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.
- Transfer the soup back to the pot and season with salt and pepper to taste.
- Divide among four bowls and garnish with 1 teaspoon diced apple and a pinch of cracked pepper.
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.