Best 2 Squash And Cider Soup Recipes

Indulge in the comforting flavors of fall with our delightful Squash and Cider Soup. This culinary masterpiece is a harmonious blend of sweet butternut squash, tart apples, and aromatic spices, all simmered in a rich and flavorful apple cider broth. Experience a symphony of textures, from the velvety smoothness of the squash to the crisp crunch of the apples, all perfectly balanced by the warmth of cinnamon, nutmeg, and ginger. Served with a garnish of toasted pumpkin seeds and a dollop of tangy crème fraîche, this soup is a true celebration of autumn's bounty.

Additionally, this comprehensive article features a collection of equally enticing recipes to satisfy your culinary cravings. Explore the zesty flavors of our Apple Cider Margarita, a refreshing cocktail that captures the essence of fall with a blend of apple cider, tequila, and lime. Indulge in the decadent Apple Cider Doughnuts, a delightful treat featuring a tender, cake-like texture and a sweet apple cider glaze. And for a savory twist, try our hearty Sausage and Apple Cider Stuffed Acorn Squash, a perfect blend of savory sausage, sweet apples, and aromatic spices, all nestled inside a roasted acorn squash. Embark on a culinary journey with our Squash and Cider Soup and its accompanying recipes, and experience the true essence of fall's harvest.

Here are our top 2 tried and tested recipes!

BUTTERNUT SQUASH AND CIDER SOUP

Butternut Squash And Cider Soup image

Provided by Molly O'Neill

Categories appetizer

Time 40m

Yield Four servings

Number Of Ingredients 10

Ingredients

1 shallot, peeled and minced
1 clove garlic, peeled and minced
1/4 cup water
3 cups peeled, seeded and cubed butternut squash
1/2 cup chicken broth, homemade or low-sodium canned
3/4 cup apple cider
1/4 cup light sour cream
1/2 teaspoon salt, plus more to taste
1/2 unpeeled red Rome or Delicious apple, cored and finely diced
Cracked black pepper

Steps:

Heat a medium-size saucepan over low heat. Add the shallot, garlic and water. Cook until the shallot and garlic are softened, being careful not to let them burn, about 2 minutes. Add the squash and the chicken broth and bring to a boil. Reduce the heat, cover and simmer until the squash is soft, about 20 minutes.
Carefully pour the mixture into a blender jar. Holding the top down with a towel, blend until smooth. Add the cider, light sour cream and salt. Continue blending until well combined. Soup can be made ahead up to this point. Place in a clean saucepan over low heat until heated through. Season with additional salt if needed.
Ladle the soup among 4 bowls. Garnish with the diced red apple and cracked black pepper. Serve immediately.

Nutrition Facts : @context http, Calories 124, UnsaturatedFat 1 gram, Carbohydrate 26 grams, Fat 2 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 354 milligrams, Sugar 11 grams

SQUASH AND CIDER SOUP

Squash And Cider Soup image

Provided by Suzanne Hamlin

Categories easy, lunch, soups and stews, appetizer

Time 35m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 butternut squash, about 1 1/2 pounds
1 tablespoon extra virgin olive oil
1 cup chopped onion
1 clove garlic, peeled and minced
1 cup vegetable or chicken stock
2 cups apple cider, approximately
Fine sea salt to taste
Freshly ground pepper to taste

Steps:

With a vegetable peeler, peel the squash from top to bottom. With a large, heavy knife, cut it in half lengthwise. Discard the seeds. Cut the two halves in half lengthwise, and then cut across to make large cubes. There should be about 4 cups.
Swirl olive oil in the bottom of a large, heavy pot. Add onion and garlic, and cook slowly until soft, about 5 minutes. Add squash cubes, stock and 1 cup of cider. Cover, and cook over medium heat until the squash is very tender, about 20 minutes.
Uncover, remove pot from heat and let rest 10 minutes. In a food processor, puree the mixture, in 2 batches if necessary. Return the mixture to the pot, and whisk in up to 1 cup of the remaining cider, thinning mixture to desired consistency. Season well with salt and pepper. Heat again until very hot, divide into 6 soup bowls and serve. (Soup can be made in advance and frozen, or refrigerated overnight and reheated before serving.)

Nutrition Facts : @context http, Calories 129, UnsaturatedFat 2 grams, Carbohydrate 25 grams, Fat 3 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 619 milligrams, Sugar 12 grams

Tips:

When selecting butternut squash, choose one that is firm and heavy for its size. Avoid squash that has soft spots or blemishes.
To easily peel and cube the butternut squash, use a vegetable peeler to remove the skin, then cut the squash in half lengthwise and scoop out the seeds. Cut the squash into 1-inch cubes.
To make the soup creamy without using dairy, you can blend a portion of the cooked squash with some of the cooking liquid until smooth and then stir it back into the soup.
For a richer flavor, you can add a tablespoon of butter or olive oil to the soup before adding the squash.
If you don't have apple cider on hand, you can substitute chicken broth or vegetable broth.
To make the soup ahead of time, let it cool completely and then store it in an airtight container in the refrigerator for up to 3 days. Reheat the soup over medium heat until warmed through before serving.

Conclusion:

This squash and cider soup is a delicious and comforting fall soup that is perfect for a cold night. It is easy to make and can be tailored to your own taste preferences. Whether you like it creamy or chunky, with a hint of sweetness or a bit of spice, this soup is sure to please. So next time you're looking for a warm and hearty meal, give this squash and cider soup a try.