Appetizers / Soups / Salads

Cider-Spiked Butternut Squash Soup is for Soup.

Cider-Spiked Butternut Squash Soup takes several minutes to prepare.

Cider-Spiked Butternut Squash Soup takes several minutes to cook.

Cider-Spiked Butternut Squash Soup makes 10 servings.

The ingredients for Cider-Spiked Butternut Squash Soup are:

5 tbsp olive oil
3 Cups Butternut Squash, peeled and cubed
2 C leeks, white and light green parts only, chopped
1/2 cup chopped carrot
1.2 cup chopped celery
1 1/2 tsp dried thyme
1/2 tsp dried sage
2 tsp ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
5 cups reduced-fat chicken broth
1 1/2 cup apple cider
2/3 cup reduced-fat sour cream

Here is how you make Cider-Spiked Butternut Squash Soup:

Heat olive oil in a soup pot. Add squash, carrots, leeks, and celery. Cook until vegetables are soft - about 15 minutes. Add diced apples and spices. Cook another five minutes. Add chicken stock and one cup of the apple cider and bring to a boil. Cover, reduce heat, and simmer 30 minutes. Puree soup with an immersion (hand-held) blender, or by ladelling into a traditional blender (make sure soup is cool before using a traditional blender). In a separate pan, boil 1/2 cup of cider until syrupy. Mix into sour cream. Return pureed soup to pan and reheat to serve. Top with cider cream and garnish with fresh chives. Number of Servings: 10Recipe submitted by SparkPeople user ROSIET33.

The nutritional information for Cider-Spiked Butternut Squash Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 168.9

• Total Fat: 9.6 g
• Cholesterol: 6.6 mg
• Sodium: 637.4 mg
• Total Carbs: 20.5 g
• Dietary Fiber: 1.5 g
• Protein: 2.0 g