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“I am a better person when I have less on my plate.”

Ingredients

  • 1 shallot, slice
  • 1 clove garlic, peeled and minced
  • 3 cups peeled, seeded and cubed butternut squash
  • 1/2 cup chicken broth
  • 3/4 cup apple cider
  • 1/4 cup light sour cream
  • 1/2 teaspoon salt, plus more to tast
  • 2 Granny smith apples, cored and finely dice
  • Pepper to taste

Preparation

  1. Heat a medium-size saucepan over low heat. Add the shallot, garlic and 1/4 cup water. Cook until the shallot and garlic are softened, being careful not to let them burn, 3 to 5 minutes. 
  2. 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.
  3. Carefully pour the mixture into a blender. Holding the top down with a towel, blend until smooth. Add the cider, sour cream and salt. Continue blending until well combined.
  4. Season with additional salt if needed.
  5. Ladle the soup among 4 bowls. Garnish with the diced apples and pepper. Serve immediately.

JKM

Recipe Reference food52.com
 
 
 
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