Chef Dana Butternut Squash And Apple Cider Soup
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• 2 Butternut squash cleaned, peeled and cubed
• 1 Vidalia onion, minced
• 1 quart apple cider
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground clove
• Pinch kosher salt
• Olive oil for sauteing
Directions
- Pre-heat oven to 400°F.
- Peel, de-seed and cut butternut squash into 2-inch pieces.
- In a mixing bowl toss squash pieces in olive oil and spices.
- Spread onto a cookie sheet and bake until tender, about 45 minutes.
- In a pan sauté onion in olive oil until translucent.
- In a food processor or blender combine the cooked onion and squash add ¼ container of cider and a pinch of kosher salt, blend until smooth.
- Add more cider or water until desired consistency.
- Add back to pot and warm on low until 150°F.
- Top with pumpkin seeds and sour cream then serve.
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