Cider Baked Butternut Squash Soup Recipe


Fall is a fickle season: hot one day, cool the next; too toasty for lentils and/or stews, too cool for gazpacho. This time of year we welcome soups back like dear old friends on our table. So celebrate the season with a great fall soup.
Cidered Baked Butternut Squash Soup

2 each (1 pound each) Butternut Squash
¾ cup Apple Cider
2 large onions chopped
2 tablespoons olive oil
4 medium carrots peeled and chopped
2 medium parsnip peeled and chopped
2 small apples cored, peeled and chopped
2 stalks celery chopped
6 cups chicken broth
½ cup whipping cream
2 teaspoons salt
4 teaspoons sage finely chopped
1 teaspoon rosemary finely chopped
Dash of fresh grated nutmeg
Shredded Gruyere cheese (garnish)
Herb croutons (garnish)

Hungry for more? See the Instructions at:

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