Squash And Cider Soup

Ingredients

• 1 butternut squash, about 1 1/2 pounds
• 1 tablespoon extra virgin olive oil
• 1 cup chopped onion
• 1 clove garlic, peeled and minced
• 1 cup vegetable or chicken stock
• 2 cups apple cider, approximately
• Fine sea salt to taste
• Freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    117 calories; 2 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 24 grams carbohydrates; 2 grams dietary fiber; 11 grams sugars; 1 gram protein; 501 milligrams sodium

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

Preparation

1. With a vegetable peeler, peel the squash from top to bottom. With a large, heavy knife, cut it in half lengthwise. Discard the seeds. Cut the two halves in half lengthwise, and then cut across to make large cubes. There should be about 4 cups.
2. Swirl olive oil in the bottom of a large, heavy pot. Add onion and garlic, and cook slowly until soft, about 5 minutes. Add squash cubes, stock and 1 cup of cider. Cover, and cook over medium heat until the squash is very tender, about 20 minutes.
3. Uncover, remove pot from heat and let rest 10 minutes. In a food processor, puree the mixture, in 2 batches if necessary. Return the mixture to the pot, and whisk in up to 1 cup of the remaining cider, thinning mixture to desired consistency. Season well with salt and pepper. Heat again until very hot, divide into 6 soup bowls and serve. (Soup can be made in advance and frozen, or refrigerated overnight and reheated before serving.)