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Spiced Butternut Squash & Apple Cider Soup

Delight Your Senses with Spiced Butternut Squash & Apple Cider Soup

A New Twist on a Classic: Spiced Butternut Squash & Apple Cider Soup

Imagine the comforting embrace of a warm soup on a chilly day, laced with the rich, earthy flavors of butternut squash and the crisp, sweet notes of apple cider. Our Spiced Butternut Squash & Apple Cider Soup reinvents the traditional squash soup by adding a harmonious blend of spices and the tart sweetness of apple cider, culminating in a symphony of flavors that will captivate your taste buds.

Hearty Ingredients and Robust Flavors

This soup is not just about comfort; it's about a robust infusion of seasonal ingredients. We meticulously balance the natural sweetness of butternut squash with the tartness of apple cider and a medley of spices including cinnamon, nutmeg, and a hint of cayenne for a subtle kick.

A Soup for Every Occasion

Whether you're hosting a fall dinner party or simply craving a cozy meal at home, this soup fits the bill. It's vegan-friendly, gluten-free, and so incredibly luscious that even the most discerning palates will be delighted.

Perfectly Paired

  • Serve with crusty bread or a side salad for a complete meal.
  • Top with a dollop of coconut cream or Greek yogurt for an extra layer of creaminess.
  • Garnish with roasted pumpkin seeds for a delightful crunch.

Get ready to fall in love with a new favorite soup recipe!

Ingredients

  • 1 medium butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 cups vegetable broth
  • 2 cups apple cider
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and pepper to taste
  • Coconut cream or Greek yogurt (optional topping)
  • Roasted pumpkin seeds (optional garnish)

Мethod of preparation

1. Preheat your oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until tender and slightly caramelized. 2. In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent. Add the minced garlic and cook for an additional minute. 3. Add the roasted butternut squash to the pot, along with the vegetable broth and apple cider. Stir in the cinnamon, nutmeg, ground ginger, and cayenne pepper (if using). 4. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes to allow the flavors to meld together. 5. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth. 6. Season the soup with salt and pepper to taste. If the soup is too thick for your liking, you can add a bit more vegetable broth until the desired consistency is reached. 7. Serve the soup hot, garnished with a dollop of coconut cream or Greek yogurt and a sprinkle of roasted pumpkin seeds, if desired. Enjoy this delightful, spiced soup that brings together the cozy flavors of fall in each savory spoonful!

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