Cider-Spiked Butternut Squash Soup

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Nutritional Info
  • 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

View full nutritional breakdown of Cider-Spiked Butternut Squash Soup calories by ingredient
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A rich and flavorful soup without the guilt A rich and flavorful soup without the guilt
Number of Servings: 10


    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


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.

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