Ingredients

  • 1 shallot, peeled and minced
  • 1 clove garlic, peeled and minced
  • ¼ cup water
  • 3 cups peeled, seeded and cubed butternut squash
  • ½ cup chicken broth, homemade or low-sodium canned
  • ¾ cup apple cider
  • ¼ cup light sour cream
  • ½ teaspoon salt, plus more to taste
  • ½ unpeeled red Rome or Delicious apple, cored and finely diced
  • Cracked black pepper
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      121 calories; 2 grams fat; 1 gram saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 24 grams carbohydrates; 3 grams dietary fiber; 10 grams sugars; 3 grams protein; 5 milligrams cholesterol; 507 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Four servings

Preparation

  1. 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.
  2. 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.
  3. Ladle the soup among 4 bowls. Garnish with the diced red apple and cracked black pepper. Serve immediately.

40 minutes

Dining and Cooking