- 2 tablespoons extra-virgin olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups cooked, puréed butternut squash
- 1/2 cup chopped tart green apple
- 3 cups vegetable or chicken broth
- 1 1/2 cups fresh apple cider
- 1 1/2 teaspoons salt
- 1 teaspoon minced fresh thyme
- 1/2 teaspoon black pepper
- In large stockpot, heat oil over medium heat. Add onion and garlic, and sauté for 5 minutes.
- Add remaining ingredients and stir well. Bring mixture to a boil, then reduce heat and simmer for 30 minutes.
- Using immersion blender, puree soup in pot. Garnish with chopped fresh thyme leaves, if desired, and serve immediately.
Interested in more squash recipes to pair with this cool weather? Check out Winter Squash Recipes Delight Diners.
Karen K. Will is editor of Heirloom Gardener magazine, and co-author, along with Editor-in-Chief Oscar H. Will III, of Plowing With Pigs and Other Creative, Low-Budget Homesteading Solutions (New Society Publishers, 2013).
For the best flavor, use fresh-pressed cider from your trip to the orchard.