Ingredients and Weight:
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup apple cider
- 1/2 cup heavy cream
- 1 tablespoon chopped fresh sage
- 1/2 teaspoon ground cayenne pepper
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (easy)
Preparation Method Steps:
- Heat the olive oil in a large pot over medium heat.
- Add the onion and sauté until softened, about 5 minutes.
- Add the garlic and sauté for 1 minute more.
- Add the butternut squash, broth, apple cider, sage, and cayenne pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the squash is tender.
- Puree the soup with an immersion blender or in batches in a regular blender.
- Stir in the heavy cream, salt, and pepper to taste.
Nutritional Information:
- Calories: 250 per serving
- Fat: 15 grams
- Saturated fat: 5 grams
- Cholesterol: 30 milligrams
- Sodium: 600 milligrams
- Carbohydrates: 25 grams
- Fiber: 5 grams
- Sugar: 15 grams
- Protein: 5 grams
Dish Characteristics:
- Creamy and velvety
- Sweet and savory with a hint of spice
- Perfect for a cold night
User Comments:
- "This soup is absolutely delicious! The perfect balance of flavors."
- "I love the kick from the cayenne pepper. It really gives it a nice depth of flavor."
- "This is one of my go-to recipes for a comforting and easy meal."
- "I like to serve this soup with a crusty bread or croutons for dipping."
- "I've also tried this recipe with pumpkin puree instead of butternut squash, and it's equally delicious."
Special Precautions and Tips:
- Handle the butternut squash carefully while cutting, as it can be slippery.
- If you don't have an immersion blender, you can also puree the soup in a regular blender in batches.
- Be careful not to overcook the soup, as it can become bitter.
- This soup can be made ahead of time and reheated before serving.
