This soup is nutritious and MOUTH Watering GOOD! Simple as that! And best of all, it is EASY, that is the way I roll… Perfect soup to make during this winter season or anytime you want a quick but healthy comfort meal.
I love to add our Yonder Flavorless Collagen peptides to it for an extra dose of protein.
Butternut Squash Cider Soup
Rated 5.0 stars by 1 users
Category
Soup
Servings
6
Prep Time
10 minutes
Cook Time
40 minutes
Author:
Sheri Geoffreys
Ingredients
1 butternut squash 1.5 – 2 lbs (or you can buy the pre-cut cubed squash)
1 large yellow onion, chopped
3 plus garlic cloves, pressed
1 cup bone broth
1 cup (approx.) apple cider
2 cups boiled or baked chicken breast, (approx.), shredded (or pre-cooked rotisserie chicken shredded)
Add the following according to taste:
Nutmeg, salt & pepper
Olive oil
Heavy cream and Italian parsley to garnish as desired
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2-4 scoops Yonder Flavorless Collagen (optional)
Directions
Chop onion, peel and cut butternut squash in 1/2. Take out the seeds, cube squash.
Sauté chopped onion in olive oil until a little glossy. Add pressed garlic, stir in until fragrant. Add butternut squash, sauté a few more minutes.
Add broth, and cider to cover the squash. Sprinkle salt & pepper over mixture. Bring to a boil, lower heat, add in collagen and simmer about 20-25 minutes or until soft.
Strain soft simmered contents out and into a blender (or use a hand immersion blender right in pot). Blend ingredients and then add back into pot. Season with more salt & pepper as well as nutmeg.
Add shredded chicken. (that was baked or boiled and shredded ahead of time). Keep over heat until chicken is warm.
Ready to serve! Garnish with fresh parsley and drizzled heavy cream.
Recipe Note
Make sure you don't forget the garnish!! Enjoy.
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