Squash, Cider, and Apple Soup
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
5-6
ingredients
- 2 tablespoons soy margarine
- 1 large onion, finely chopped
- 3 cups butternut squash, peeled and diced
- 2 large apples, peeled, cored, and chopped (any kind)
- 3 cups chicken stock or 3 cups vegetable stock
- 1⁄4 teaspoon salt
- 1 bay leaf
- 1 1⁄2 cups fresh cider
- 2 tablespoons firmly packed light brown sugar
- 1⁄4 teaspoon ground cinnamon
- 1 pinch ground cloves
directions
- Melt the margarine in a medium-size pot or large saucepan over moderate heat.
- Stir in the onion, cover, and sweat for 10 minutes.
- Add the squash, apples, stock, salt, and bay leaf to the pot.
- Bring to a boil, reduce the heat to moderately low, cover, and simmer the soup until the squash and apples are very soft, about 20 minutes.
- Remove from the heat.
- As the soup simmers, pour the cider into a medium-size skillet, bring to a boil, and reduce to 4 or 5 tablespoons; you don't have to be too precise about it.
- Remove from the heat.
- Remove the bay leaf from the soup, then spoon the solids into a food processor.
- Process the mixture until smooth, then stir it back into the broth.
- Add the reduced cider.
- Reheat the soup, stirring in the brown sugar and spices.
- Serve piping hot.
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RECIPE SUBMITTED BY
I'm a real estate agent in the lovely city of Rochester, New York. That's not what I expected to do with my life. I got my bachelor's in psychology, my masters in literacy education, and I taught high school special education for two years. Then I discovered that helping people find the homes of their dreams was my real passion. I've been doing it for over two years now and still absolutely love my career.
Other than that, I have a very spoiled Border Collie mix named Bear that I adopted from a local shelter in spring '08. He's gorgeous and fun and brings me great joy. Now if only I could find a man like that... LOL!