Butternut Squash Soup

Enjoy the rich, buttery smooth flavor of fresh squash, sweet apples and a bright splash of apple cider vinegar. Garnish with roasted pumpkin seeds, dollop with crème fraîche and add a sprig of cilantro for something extra special.
Butternut Squash Soup Butternut Squash Soup

Butternut Squash Soup

Enjoy the rich, buttery smooth flavor of fresh squash, sweet apples and a bright splash of apple cider vinegar. Garnish with roasted pumpkin seeds, dollop with crème fraîche and add a sprig of cilantro for something extra special.

Yield: 5 cups
Serving Size: 1 cup
Prep Time: 20 minutes
Cook Time: 45-60 minutes

Ingredients
4 cups butternut squash, peeled and diced
1 tablespoon olive oil
2 tablespoons butter
½ cup onion, chopped
½ cup celery, chopped
1 Gala apple, peeled, cored and diced
4 cups chicken stock
¼ teaspoon cinnamon
1 cup heavy cream
2 teaspoons Nature’s Intent Organic Apple Cider Vinegar
kosher salt, to taste
black pepper, to taste

Directions
  1. Preheat oven to 350°F. Coat squash with olive oil and place on a baking sheet lined with parchment paper and roast 30 minutes or until tender.
  2. Heat butter in a medium sauté pan over medium-high heat. Add onion, celery, and apple and cook until soft.
  3. Add squash, chicken stock and bring to a simmer for about 8 minutes. Add the cinnamon and heavy cream.
  4. Pour soup into a blender and blend until smooth.
  5. Add Nature’s Intent Organic Apple Cider Vinegar and season with salt and pepper to taste.