Butternut Squash Soup with Croutons

Total Time:
43 min
Prep:
8 min
Cook:
35 min

Yield:
about 4 servings
Level:
Easy

Ingredients
  • 2 tablespoons olive oil
  • 2 small onions, sliced
  • 4 cloves garlic, thinly sliced
  • 3 cups chopped peeled butternut squash
  • 3 cups water
  • 2 cups apple cider
  • Kosher salt and freshly ground black pepper
  • Your favorite store-bought croutons, such as Parmesan and black pepper
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.


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