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Butternut Squash Cider Soup

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.