Butternut Squash Soup

With apple cider vinegar, soup is always in season

Yield: 5 cups

Prep Time: 20 minutes

Cook Time: 45-60 minutes

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.

4 cups butternut squash, peeled, diced

1 Tbsp. olive oil

2 Tbsp. butter

½ cup onion, chopped

½ cup celery, chopped

1 Gala apple, peeled, cored, diced

4 cups chicken or vegetable stock

¼ tsp. cinnamon

1 cup heavy cream

2 tsp. Nature’s Intent Organic Apple Cider Vinegar

kosher salt, to taste

black pepper, to taste

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.
Heat butter in a medium sauté pan over medium-high heat. Add onion, celery, and apple and cook until soft.
Add squash, chicken stock and bring to a simmer for about 8 minutes. Add the cinnamon and heavy cream.
Pour soup into a blender and blend until smooth.
Add Nature’s Intent Organic Apple Cider Vinegar and season with salt and pepper to taste.

ACV TIP #33: Ditch ketchup for a sprinkle of ACV on your favorite fried foods.