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Butternut Squash Cider Soup

Servings: 6

Keywords: Soup Recipe

  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins

Ingredients

Instructions

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
  • Bone Broth 1 cup
  • Apple cider, approx. 1 cup
  • Boiled or baked chicken breast, about 2 cups, shredded (or pre-cooked rotisserie chicken shredded)
  • Nutmeg
  • Salt & pepper
  • Olive oil
  • Italian parsley to garnish
  • Heavy cream to ganish

Instructions

  1. Chop onion, peel and cut butternut squash in 1/2. Take out the seeds, cube squash.
  2. 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.
  3. Add broth and cider to cover the squash. Sprinkle salt & pepper over mixture. Bring to a boil, lower heat and simmer about 20-25 minutes or until soft.
  4. 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.
  5. Add shredded chicken. (that was baked or boiled and shredded ahead of time). Keep over heat until chicken is warm.
  6. Ready to serve! Garnish with fresh parsley and drizzled heavy cream.