Cider-Spiked Butternut Squash Soup

Name: Cider-Spiked Butternut Squash Soup Recipe
Prep time: PTM
Cook time: PTM
Total time: PTM
Yield: 10
Ingredients: 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

Number of Servings: 10

Ingredients

5 tbsp olive oil3 Cups Butternut Squash, peeled and cubed2 C leeks, white and light green parts only, chopped1/2 cup chopped carrot1.2 cup chopped celery1 1/2 tsp dried thyme1/2 tsp dried sage2 tsp ginger1/2 tsp cinnamon1/2 tsp nutmeg5 cups reduced-fat chicken broth1 1/2 cup apple cider2/3 cup reduced-fat sour cream

Directions

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: 10

Recipe submitted by SparkPeople user ROSIET33.

Servings Per Recipe: 10

Nutritional Info 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

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