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BUTTERNUT SQUASH & APPLE CIDER SOUP
Ingredients
- 1 tablespoons butter
- 1 small onion diced
- 2 cloves garlic minced
- 5 cups diced butternut squash*
- 1 tablespoon dried, rubbed sage
- 2 teaspoons salt
- 1 cup apple cider
- 1 12 ounce bottle of pumpkin beer or cider beer (optional)
- 2 cups chicken or veggie stock
- 1 cup extra sharp cheddar cheese shredded
Instructions
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Preheat a large dutch oven over medium heat. Add butter, onion, garlic, squash, sage and salt. Saute 5-6 minutes until veggies are fragrant.
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Add apple cider, beer and stock and simmer for 10-15 minutes, until veggies are soft.
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Using an immersion blender in the dutch oven, puree until smooth.**
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Serve warm and garnish with cheddar cheese.
Recipe Notes
*You can buy a full butternut squash and prepare it yourself, but it’s not exactly easy. If you can find pre-cubed squash in your produce or freezer section, that will save you lots of time!
**Alternately, you could transfer to a standard blender, but be sure to puree in small batches if the soup is hot. Hot liquids expand greatly, so do not fill the blender over half way!! You don’t want to blow the lid off!
