This warm and inviting Spiced Butternut Squash and Apple Cider Soup is the perfect way to embrace fall flavors. The combination of roasted butternut squash and apple cider creates a rich, creamy base, while warming spices like cinnamon and nutmeg enhance its natural sweetness.
The addition of a maple drizzle adds a touch of sweetness and elegance, making this soup not just comforting, but also visually stunning. Serve it as a starter at your next dinner party or enjoy it as a hearty lunch on chilly days.
Ingredients
INGREDIENTS
- 2 cups butternut squash, peeled and diced
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 2 cups apple cider
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
- 1/2 cup heavy cream (or coconut cream)
- 1/4 cup maple syrup
- Fresh herbs for garnish (like thyme or parsley)
Instructions
- Preheat your oven to 400°F (200°C).
- Spread the diced butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until tender.
- In a large pot, sauté the chopped onion and minced garlic over medium heat until the onion is translucent.
- Add the roasted butternut squash, vegetable broth, apple cider, cinnamon, and nutmeg to the pot. Bring to a simmer and cook for 10 minutes.
- Using an immersion blender, puree the soup until smooth. Alternatively, transfer to a blender in batches and blend until creamy.
- Stir in the heavy cream and maple syrup, adjusting seasonings to taste. Heat through before serving.
Notes
Tip: For extra flavor, consider garnishing with toasted pumpkin seeds or a sprinkle of cinnamon.
For a vegan version, substitute the cream with coconut milk or cashew cream. You can also add a pinch of cayenne pepper for a little heat!
Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days. Reheat on the stove over medium heat until warmed through, adding a splash of water or stock if it thickens too much.
