8 oz Yellow Onion, Diced
6 oz Carrots, Diced
6 oz Celery, Diced
1 lb Butternut Squash
2 qts Apple Cider
1 pt Heavy Cream
4 oz Butter
1 oz Fresh Oregano, Minced
Cut butternut squash in half lengthwise.
Drizzle olive oil, salt, and pepper.
Place in a 350 degrees F oven for 45 minutes or until tender.
Scoop out flesh and set aside.
In a stock pot saute onions, carrots, and celery.
Deglaze pan with apple cider and bring to a rolling boil.
Add butternut squash.
With an emersion wand or blender, blend all ingredients together and return to pot on medium-low heat.
Add heavy cream and let thicken.
Finish the soup with butter and oregano.
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