Smooth and Creamy Butternut Squash Soup with Cider is fall comfort food at its best. Serve with crusty bread for a satisfying harvest meal.
Legendary Butternut Squash Soup with Cider
I have to admit two things when sharing this recipe with you.
- I made a version of this recipe on the local TV morning show where I am a regular guest. The news anchor played a practical joke on me (while on air!). He announced to the Four State area that this soup tasted "terrible"! I will never live this recipe down. I may long be remembered for this recipe because he said it was bad. I'm sure far longer than people will remember all the good ones I've shared... Thanks, Dave Pilent. 🤣
- I do love this soup. It is a great recipe and it's different than all of the other soups I make. I feel healthy when I eat it. It can easily be made vegetarian. That's gotta mean it's good for me, right?
I have made some adjustments to the recipe over the years and I think it's even better than the original I shared with Dave P (Brat!) back in the day. This is an easy soup that has a perfect balance of rich, creamy, sweet, and earthy.
So get out your stick blender and let's roast some Butternut Squash from your local farmers' market. This time of year, my favorite market growers, Misty and Charlie, make sure I get a couple of these beautiful squash to make this perfect soup.
Testers Tips
When making Butternut Squash Soup with Cider be sure to roast the squash to deepen the sweet caramelized flavor. Roasting the squash doesn't take a lot of time, and pays in dividends.
Roasting the butternut squash makes it easier to scoop out the squash's pulp and no peeling is needed!
How to Clean a Leek
Slice the white end off the leek and discard the woody green portion. Slice the white portion lengthwise and rinse well between each layer to remove sand and dirt.
Ingredients
- Butternut Squash, halved lengthwise and seeded
- Butter or olive oil
- Leeks
- Garlic cloves
- Apple, peeled and chopped--I like Granny Smith, the tart green apples
- Chicken broth--Use homemade chicken stock if you have it on hand or vegetable broth
- Apple cider
- Allspice
- Nutmeg
- Kosher salt
- Black pepper
- Tony Chachere's Cajun Seasoning
- Ground cardamom
- Heavy whipping cream
- Brown sugar
- Garnishes--pepitas and chili oil with crunchy garlic or some homemade crunchy, cheese croutons, or creme fraiche
How to Make Butternut Squash Soup with Cider
In the oven, roast the halved and seeded butternut squash on a baking sheet at 400 degrees until tender.
When tender, remove from oven and allow to cool enough to handle. Scoop the squash flesh out of the skins and set aside.
Melt butter in a large pot over medium-high heat. To the melted butter, add leeks and cook until soft. Be careful not to burn.
Add the squash flesh, garlic, apple, chicken broth, cider, and all of the spices. Increase temperature to high heat and bring the mixture to a low boil. Simmer until the apples soften. Turn off the heat and allow the mixture to cool for 5-10 minutes.
Using a stick blender (handheld immersion blender), blend the soup in the pot until completely smooth. Be careful of hot liquid. If using a stand blender, puree soup in batches and cover the lid with a folded towel to protect yourself against splatters.
If the soup is too thick to blend, add a half cup of water to thin to the desired consistency.
Pour the blended soup back into the large pot and add the cream and sugar. Simmer over low heat until heated through. Add additional salt, if desired.
Ladle soup into a small bowl and garnish with pepitas and chili oil with crunchy garlic, if desired. Serve with a hunk of crusty bread for a complete meal.
Storing Butternut Squash Soup with Cider
Allow soup to cool before putting it in shallow airtight containers and refrigerating for 3-5 days.
Substitutions and Variations
Vegetarian Butternut Squash Soup--Use vegetable stock instead of chicken stock and make adjustments for butter and cream if desired
Hard Cider Butternut Squash Soup--Substitute hard cider for the apple cider
Substitute Apple Juice for Cider, if needed
Serve With Butternut Squash Soup
My favorite thing to serve with Butternut Squash Soup is hands down a buttered and toasted piece of homemade Fresh Milled Homemade Wheat Bread with a little sprinkle of garlic salt. Yum.
Something Else to Try
If you're a soup lover like me, try one of my other favorites!
- One Pot Lasagna Soup
- Cozy Autumn Wild Rice Soup
- Instant Pot Ham and Beans
- Butternut Squash Soup with Cider
DID YOU TRY THIS RECIPE?
Lastly, if you made Butternut Squash Soup with Cider following this recipe, please let me know how you liked it by leaving a comment and/or giving a rating!
I love hearing from you! I'll do my best to respond to each comment.
And of course, if you do make this recipe, tag @laughingroostereats on Instagram and hashtag it #laughingroostereats! Seeing your photos is our favorite thing!
FOOD SAFETY
- Wash hands before cooking
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
Butternut Squash Soup with Cider
Ingredients
- 2 squash Butternut Squash halved lengthwise and seeded, about 5 cups cooked
- 2 Tablespoons Butter
- ¾ cup Leeks rinsed and chopped
- 1-2 cloves Garlic minced
- 1 Apple peeled and chopped
- 3 cups Chicken broth
- 1 cup Apple cider
- ½ teaspoon Allspice
- ½ teaspoon Nutmeg ground
- ¼ teaspoon Kosher salt
- ¼ teaspoon Black pepper
- ½ teaspoon Tony Chachere's Cajun Seasoning
- â…› teaspoon Ground cardamom
- 1 ¼ cups Heavy whipping cream
- 1 Tablespoon Brown sugar optional
- Garnishes--pepitas and chili oil with crunchy garlic
Instructions
- In the oven, roast the halved and seeded butternut squash on a baking sheet at 400 degrees, until tender.
- When tender, remove from oven and allow to cool enough to handle. Scoop the squash flesh out of the skins and set aside.
- Melt butter in a large pot over medium heat. Add leeks and cook until soft. Being careful not to burn.
- Add the squash flesh, garlic, apple, chicken broth, cider, and all of the spices. Increase temperature to high heat and bring the mixture to a low boil. Simmer until the apples soften. Turn off the heat and allow the mixture to cool for 5-10 minutes.
- Using a stick blender, blend the soup in the pot until completely smooth. Be careful of hot liquid. If using a stand blender, puree soup in batches and cover the lid with a folded towel to protect yourself against splatters.
- If the soup is too thick to blend, add a half cup of water to thin to the desired consistency.
- Pour the blended soup back into the large pot and add the cream and sugar. Simmer over low heat until heated through.
- Spoon into a small bowl and garnish with pepitas and chili oil with crunchy garlic, if desired. Serve with a hunk of crusty bread for a complete meal.
Chuckie
I love this soup with and without the cider. If you're local to Laughing Rooster Eats, you might remember that this recipe had a memorable response when I shared it on the Morning Show. 😉