Ingredients

• 2 tablespoons butter
• 1 onion , diced
• 1 butternut squash , peeled, seeded, and cut into large chunks
• 2 whites potatoes , peeled and chopped
• 2 stalks celery , chopped
• 1 apple , peeled and chopped
• 1 large carrot , peeled and diced
• 2 , 14 ounce
• 0.5 gallons apple cider
• 0.75 cups half-and-half cream
• 0.5 teaspoons ground cinnamon
• 0.25 teaspoons ground cloves
• 0.5 cups sour cream , or as needed
• 1 pinch ground nutmeg , or to taste

Instructions

1. 1 Heat butter in a large pot over medium heat; cook and stir onion until translucent, 5 to 10 minutes. Add butternut squash, potatoes, celery, apple, and carrot; pour in apple cider to cover vegetables and chicken broth. Bring to a boil and cover. Reduce heat and simmer, adding more apple cider as needed, until vegetables are tender, 35 to 40 minutes.
2. 2 Blend squash mixture with an immersion blender until smooth; stir in cream, cinnamon, and cloves. Simmer until heated through, 5 to 10 minutes. Spoon soup into serving bowls; top each with about 1 tablespoon sour cream and a pinch of nutmeg.

Nutrition per serving