Recipe courtesy of Sara Moulton
Total:
43 min
Active:
8 min
Yield:
about 4 servings
Level:
Easy

Ingredients

Directions

Heat the oil in a soup pot over medium heat. Add the onion and garlic and cook, stirring, until soft, about 6 minutes.

Add the squash, water, and cider and season with salt and pepper. Bring the soup to a boil, lower the heat, and simmer, until the squash is tender, about 30 minutes.

Using an immersion blender, puree the soup until smooth. Divide the soup among bowls and garnish with the croutons. Serve immediately.

IDEAS YOU'LL LOVE

Roasted Butternut Squash Soup and Curry Condiments

Recipe courtesy of Ina Garten

Roasted Butternut Squash

Recipe courtesy of Ina Garten

Kale Soup

Recipe courtesy of Trisha Yearwood

Baked Acorn Squash

Recipe courtesy of Food Network Kitchen

Cream of Asparagus Soup

Recipe courtesy of Sandra Lee

Lentil Soup

Recipe courtesy of Giada De Laurentiis

Cream of Broccoli Soup

Escarole and Bean Soup

Recipe courtesy of Giada De Laurentiis

Split Pea Soup

Recipe courtesy of Milton Polemides

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking