Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

A great thick and creamy soup-the apple cider ads an extra nice flavor to this. From Family Circle magazine.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Peel and seed squash and cut into 8 wedges. Drizzle with 2 tablespoons of the olive oil and roast in the oven for one hour.
  3. Heat 1 tablespoon olive oil in large pot,and the chopped onion and sauté 5 minutes.
  4. Add the roasted squash, 4 cloves of crushed garlic, the apple, the 5 cups chicken broth, the 1 cup of cider, and the 1 teaspoon of salt.
  5. Simmer 30 minutes, until apple is very soft.
  6. Puree in food processor.
  7. Garnish with sour cream if desired.
Most Helpful

3 5

I'm not sure how to rate this recipe. I have a feeling that if you like most butternut squash or pumpkin soups, you'll like this one. I personally just didn't really care for the garlic and onion flavors in conjunction with the squash and apple flavors. Definitely edible, but just not a combination I cared for. I used leftovers from Shamelessly Simple Baked Butternut Squash so I halved all the other ingredients.