Butternut Squash and Apple Cider Soup

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 tablespoons butter
• 1 onion, diced
• 1 butternut squash - peeled, seeded, and cut into large chunks
• 2 white potatoes, peeled and chopped
• 1 apple, peeled and chopped
• 1 large carrot, peeled and diced
• 2 stalks celery, chopped
• 2 (14 ounce) cans chicken broth
• 1/2 gallon apple cider
• 3/4 cup half-and-half cream
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 cup sour cream, or as needed
• 1 pinch ground nutmeg, or to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Melt the butter in a large soup pot over medium heat. Add the diced onion and cook until soft, about 5 minutes.

2. Add the butternut squash, potatoes, apple, carrot and celery. Stir and cook for 5 minutes to soften slightly.

3. Pour in the chicken broth and apple cider, then add the cinnamon and cloves. Bring to a boil.

4. Reduce the heat to low, cover, and simmer for about 30 minutes, until the squash and potatoes are very tender when pierced with a fork.

5. Remove the pot from the heat. Blend the soup in batches with an immersion blender or countertop blender until smooth, taking care with hot liquid.

6. Return the blended soup to low heat. Stir in the half-and-half and nutmeg, and warm through without boiling, about 5 minutes.

7. Season to taste with more nutmeg if desired. Ladle into bowls and top each with a spoonful of sour cream.