I get the best inspiration from restaurants. I try things I would never have dreamed up myself. I make it a point to try ingredients I might not usually like, or really unusual stuff.
This soup is inspired by a pumpkin soup I had while traveling to Vermont last year. It was seasonal, warm and a perfect match the the beautiful fall colors. At home I made it with butternut squash and put my own little spin on it. I think the flavors are amazing, and it tastes great with or without the optional bacon and green onions! Try it one way tonight, and the other when you re-heat the leftovers. Enjoy this soup! I know you will love it!
- 3.5 lbs butternut squash or pumpkin – after removing the skin/stem I ended up with around 3lbs of roasted squash.
- 2 tablespoons butter/ghee or other cooking fat
- A sprinkle of cinnamon
- 3 cups of clean ingredient apple cider- I used this cider for the soup, which I felt had the best ingredients.
- 2 cups bone broth
- 1 cup water
- 2 tbs apple cider vinegar
- 1/2 tsp cinnamon
- Optional- Bacon and green onions – the white ends chopped into small pieces
- Pre heat oven to 400 degrees
- Cut open the squash, down the middle in half. Remove the seeds with a spoon.
- Place cut side up on a cookie sheet. Poke squash with a fork.
- Split butter in chunks over the squash and sprinkle lightly with cinnamon
- Roast in the oven for about 50 Min, until a fork can be pushed in fairly easily.
- Let the squash cool completely on the sheet pans.
- Take your veggie peeler, and use it to remove the flesh from the skin of the squash. Alternately you can scoop it out with a spoon.
- Roughly chop up the squash into 1 or 2 inch cubes and put into your stock pot.
- Add 2 cups broth and 1 cup water to the pot and set it over medium heat.
- Cook partial covered, with foil if you have no lid, for about 10 min, until the liquid just starts to boil
- Turn off the heat. Take the immersion blender, and blend away until all the chunks are smooth! This takes some time, and a lot of up and down movement. I tilt the pot to one side to make it a bit deeper to blend. You could also transfer the mix to a blender and blend it that way too. But who likes to wash a blender?
- Add the vinegar, cinnamon and cider to the pot. Don’t fret, the cinnamon will clump but eventually mix in fine by the end.
- Stir the soup for a couple minutes.
- Let the soup simmer on the stove, partially covered for 10 min.
- To serve, for 1 bowl, I chopped 1 slice of bacon and fried it. In the fat left from cooking I fried up some green onions until they were crispy and browned.
- If you are serving 4 bowls tonight, chop 4 slices bacon and the white parts of about 7-10 green onions!
- Stores great in the fridge! Just add the bacon and onions to re-heated soup as you serve.
Helpful Equipment- Cookie sheet, vegetable peeler, large stock pot, immersion blender –> Where to get one
A note about ingredients- the soup above was made with butternut squash. I used two – one small and one medium.
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Serving Size:1/6th recipe
Amount Per Serving: Calories: 233
I hope you enjoyed this squash and cider soup recipe!
P.S. if you are looking for something to serve with this soup, try my spiced apple and sausage one pan dinner!
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