Make it with

Strongbow Dry Cider

750ml $20.79

Squash Soup

  • 2 lbs fresh or frozen butternut squash peeled, seeded, and chopped
  • 1 can of cider
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 tsp dried thyme leaves
  • 3 cups chicken stock
  • Salt and pepper
  • Roasted pumpkin seeds for garnish

In a medium pot over medium-low heat, melt butter and olive oil. Add the onion and garlic and sweat until translucent (about 5 minutes). Add the cider and thyme. Increase the heat to high and boil until the alcohol cooks off and the cider is reduced by three quarters.

Add the squash, salt and pepper to the pot. Top with the chicken stock and bring to a low simmer for about ten minutes. Once the squash is tender, use an immersion blender to purée the soup. Garnish with roasted pumpkin seeds.