Butternut squash soup seems like a fall a no-brainer. I wanted apple in there and was going to grate some into it, but then I couldn’t bear to undo how silky smooth it was. Then I went to apple cider. It was like pouring liquid gold in there! So good! This is vegetarian, almost dairy-free, and an easy one to prep and freeze, or to have the ingredients
Butternut Squash & Apple Cider Soup
Ingredients: (for ~3 servings)
1 squash (~3 cups of chopped squash)
1/4 cup water
3 tablespoons butter
1 cup broth
3/4 cup apple cider
salt, pepper, and Parmesan for garnish
Cook the butternut squash. (I pressured cooked mine according to the appliance’s instructions- I pealed it, scooped out the seeds, and chopped a bit.)
Cook until totally cooked through. (I cooked it in the pressure cooker with a little water for 4 minutes.)
In a large pot, cook the butter until it browns – just after it foams, watch it brown and then quickly remove the whole pot from the heat so it doesn’t burn. Quickly add in the squash, then the stock, and cook for about 10 minutes over low heat.
Remove from the heat and blend until smooth.
Add in the cider and cook for another 10 minutes.
Enjoy with a sprinkle of parmesan and some cracked black pepper and salt as desired.
I loved this! The brown butter and the apple cider make it so special. I had 2 meal-portions and another smaller portion I froze for another time. My butternut squash was pretty petite- moreso than a usual one.
The pressure cooker made this so fast and easy. It pulverized it, which was perfect for this case but not what I’d always want. My teething-1-year old might say something different though!