Butternut Squash Soup With Croutons
Serves: 6
Vicente Kshlerin
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
57
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Olive Oil2 small
Onion (sliced)4 cloves
Garlic (thinly sliced)3 cups
Water2 cups
Apple CiderDirections:
1
Heat the oil in a soup pot over medium heat
2
Add the onion and garlic and cook, stirring, until soft, about 6 minutes
3
Add the squash, water, and cider and season with salt and pepper
4
Bring the soup to a boil, lower the heat, and simmer, until the squash is tender, about 30 minutes
5
Using an immersion blender, puree the soup until smooth
6
Divide the soup among bowls and garnish with the croutons
7
Serve immediately