Recipe courtesy of Food Network Kitchen
Save Recipe Print
50 min
30 min
8 servings



Heat butter in a Dutch oven over medium heat. Add the shallots, garlic, sage and half the salt; season with pepper. Cook covered, stirring occasionally, until soft and fragrant, about 10 minutes.

Raise the heat to medium-high. Add the squash and the remaining salt, and continue to cook, stirring occasionally, until the butter begins to brown and the squash gets tender, about 10 minutes.

Add the cider and water and bring to a boil. Lower the heat and simmer, stirring occasionally, until the squash is very tender, about 20 minutes. Cool slightly.

Puree in a blender (or with an immersion blender) until very smooth. Return to pot and reheat over medium heat. Stir in vinegar and season with salt and pepper, to taste. Serve in warmed soup bowls with a dollop of creme fraiche and sage leaves on top.

This recipe has been updated and may differ from what was originally published or broadcast.


Trending Videos 6 Videos

Get the recipe

Grilled Fish and Pineapple 01:02

Pineapple planks are your tasty solution for grilling fish filets.

Similar Topics:


Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Yellow Squash Casserole

Recipe courtesy of Bill Jamison|Cheryl Alters-Jamison

Senate Bean Soup

Recipe courtesy of Food Network Kitchen

Lemony Orzo Chicken Soup in a Jar

Recipe courtesy of Trisha Yearwood

Almost-Famous Broccoli-Cheddar Soup

Recipe courtesy of Food Network Kitchen

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Butternut Squash Soup

Recipe courtesy of Melissa d'Arabian

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.