What We’re Eating: Butternut Squash Soup

This is the perfect recipe for this time of year. It’s warm and hearty and the ingredients are available on the cheap. Well, maybe not cheap but at least less expensive than usual. It also makes your house smell amazing. Try pairing this with a nutty bread or baguette of some sorts. You could also make this in the crockpot probably (I’d try it on high for a few hours). Please note: you’ll need an immersion blender for this. If you don’t have one, invest in one.

IMG_1027Here’s what you’ll need:

  • 2ish lbs of butternut squash, peeled/halved/seeded and chopped into 1inch cubes
  • 1 tbsp salt
  • 3 shallots
  • 6 cloves of garlic
  • Fresh sage
  • 1/4 cup butter
  • 2 cups apple cider
  • 2 1/2 cups chicken broth (go low sodium– it’s good for your heart)
  • 1/2 tsp apple cider vinegar

Here’s what to do:

  1. Melt butter in a stock pot on medium heat
  2. Add garlic, shallots and sage and cook for about 5 minutes until your whole house smells yummy
  3. Increase to medium-high heat and add squash and salt. Stir occasionally for about 10-15 minutes (until squash is tender and butter is browned)
  4. Add cider and broth and bring to a boil. Once it boils, bring the heat down to medium and let simmer for about 20 minutes then remove from heat
  5. Using your immersion blender to blend the soup. Add the apple cider vinegar once everything is well blended
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