For 6 | Preparation : 20 minutes | Cook time : 45 min
4 cups cubed and peeled butternut squash (or pumpkin)
1 onion, diced
1 garlic clove, chopped
2 tbsp olive oil
1 bottle of Shield Cider (1 1/2 cup)
4 tsp dehydrated vegetable bouillon (or more - see below)
1/4 tsp poultry seasoning (or a blend of thyme, sage, marjoram, rosemary)
1 dash of nutmeg
Salt and pepper to taste
1 tsp heavy cream per serving (optional)
Cut the squash in sections to make it easier to peel and remove the hard skin and seeds, then cut it in 1/2" cubes.
In a large pot, heat the olive oil, add onions and cook until they are soft, then add garlic.
Add squash cubes, poultry seasoning and saute for a minute until the spices smell fragrant.
Add cider, then add enough water to cover the squash (up to 1/2" above, not more).
Make note of how much liquid you added (cider + water). It should be about 3 to 4 cups, depending on the size of the squash. Add 1 tsp of dehydrated vegetable bouillon per cup of liquid.
Bring to a boil on high heat then lower to simmer until the squash is tender (about 30 minutes after boiling).
Puree with an immersion blender until very smooth, add a dash of nutmeg, salt and some fresh ground pepper. Taste and adjust seasoning if necessary.
If you wish, add a teaspoon of cream to the bowls for garnish.