Acorn Squash Soup
- Chilly weather calls for comforting soup! This dish will warm you up inside & out.
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- 4 Tbsp unsalted butter
- 1/2 onion, sliced
- 2 cloves garlic, sliced
- 1/2 cup Granny Smith or honeycrisp apples, peeled and cut into 1/2" pieces
- 2 cups acorn squash, peeled and cut into 1" pieces
- 1/2 cup sweet potato, peeled and cut into 1/2" pieces
- 1/2 cup parsnips, peeled and cut into 1/2" pieces
- 1/2 cup russet potatoes, peeled and cut into 1/2" pieces
- 2 tsp salt
- 1/4 tsp ground black pepper
- 1/2 tsp cinnamon
- 1/4 tsp dark chili powder
- 1/2 cup hard apple cider
- 4 cups low-sodium chicken stock
- 1/2 cup heavy cream
- 1/4 cup maple syrup
- 1/4 cup sour cream, for garnish
- 2 Tbsp chives, minced, for garnish
- Preheat a stockpot over medium heat with the butter. Once the butter has melted, add the onion and garlic and sweat until just tender, about 3–4 minutes.
- Put in the remaining fruits and vegetables, seasonings, and spices. Cook until the fruits and vegetables are coated in fat and begin to sweat, about 3–4 minutes.
- Increase to high heat and pour in the hard apple cider. Bring the entire mixture to a boil until it reduces by half. Add the chicken stock, bring to a boil again, then reduce to a simmer. Cook until all of the fruits and vegetables are tender, about 30 minutes. When ready, remove the stockpot from the heat, then stir in the heavy cream and maple syrup.
- Transfer the soup to a blender blender and purée, in batches, until smooth. Adjust the seasoning to taste.
- Serve with a spoonful of sour cream and a sprinkle of chives.