How to make it

  • Heat the oil in a large pot and sauté the onion, carrot, and celery until the carrot and celery are soft and the onion is translucent, about 5 minutes. Add the squash and thyme and sauté until all of the vegetables are coated with oil, about 2 minutes. Add the stock and the 2 cups of cider and simmer until the squash is very soft, about 30 minutes.
  • Remove from heat. Puree the mixture, in small batches (a blender on medium speed or food processor or immersion blender will work).
  • Place the pureed mixture into another pot (I use a crock pot if I know I’ll be traveling or leaving the soup on all day to serve whenever desired). Stir in one of the following: cream, cider or stock to achieve the desired consistency. Add the salt and black pepper. Heat gently through.

Reviews & Comments 3

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  • conner909 10 years ago
    Apple and butternut squash are such a good flavor combo! This looks delicious!
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  • turtle66 10 years ago
    Adding Apple Cider sounds good .
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    " It was excellent "
    auntybea ate it and said...
    Sounds delicious!
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