Ingredients
Method
- Melt the butter in a large Dutch oven or soup pot over medium heat. Add the diced onion and cook, stirring occasionally, until translucent, about 3 minutes.
- Add the butternut squash cubes and stir to coat with the butter and onion. Cook for about 10 minutes, stirring now and then, until the edges begin to soften.
- Set aside a half cup of the chopped apples for serving and toss them with the fresh lemon juice so they do not brown.
- Add the remaining apples to the pot along with the salt, cumin, cayenne, chicken broth, and 1 cup of water. The liquid should just barely cover the vegetables, so add a splash more water if needed. Bring to a boil, then reduce the heat to low, cover, and simmer gently for 25 to 30 minutes, until the squash and apples are completely tender.
- Working in batches, puree the soup in a food processor or blender until silky smooth. Return the soup to the pot, stir in the apple cider, and reheat gently. Ladle into bowls and top with the reserved apple pieces and a dollop of sour cream if you like.
Nutrition
Notes
For a vegetarian version, replace the chicken broth with vegetable broth.
Plain apple juice can stand in for apple cider, though cider adds more depth.
Fuji, Gala, or Golden Delicious apples are ideal; stay away from very tart varieties.
A high-powered blender or immersion blender gives the smoothest texture. Let the soup cool slightly before blending if using a countertop blender.
If the soup tastes too thick after pureeing, add extra broth or water until it reaches your preferred consistency.
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Top each bowl with a dollop of sour cream or Greek yogurt and the reserved lemony apple cubes.