Cooler days and cozy nights are finally here. This warm comforting soup is perfect for the season—and the months ahead! It’s so easy to make, and most grocery stores now sell fresh butternut squash that’s already peeled and diced, which is a huge time saver. You can make it as creamy or as light as you prefer—it’s delicious either way!
Ingredients
- 5 lbs butternut squash, peeled, seeded and cut into chunks
- 2 teaspoons salt
- 1/2 teaspoon ground pepper
- 1/2 lb unsalted butter
- 2 cups apple cider or juice
- 2 cups heavy cream to taste
- 2 teaspoons ground cinnamon
- dash nutmeg
- 1 cup brown sugar
Directions
Peel the squash, cut in half, remove the seeds and cut into chunks. Add squash, salt and 2 C of water to a pot. Bring to a boil, cover and cook over low heat for 30-40 minutes, until the squash is very soft. Drain excess water. Process the squash through food mill, or puree coarsely with a food processor. Pour your soup back into pot and add butter. Stir in all other ingredients and adjust to taste.