Recipe by Mindy
"I asked 2 chefs and researched other recipes to come up with the 'perfect' soup. I love the sweet taste of squash and veggies combined with fall cider. Hope you enjoy it too!"
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butternut squash - peeled, seeded, and cut into large chunks
white potatoes, peeled and chopped
apple, peeled and chopped
carrot, peeled and diced
2 (14 ounce) cans
sour cream, or as needed
ground nutmeg, or to taste
Take my review with a grain of salt since I made a major change.... I had about 4 C of broth leftover from the Slow Cooker Apple Cider Pot Roast recipe. Since the broth consisted of beef drippings and apple cider, this seemed the perfect recipe to utilize the broth. I halved the recipe, which meant I needed 5.75 C of liquid. I felt like the leftover broth had a strong enough apple flavor, so I added 1.75 C of beef stock instead of chicken stock or apple cider. I didn't add the cinnamon or cloves, since the leftover broth already had both in it. I also forgot to put the garnish on when I served it. This was really different. 7 people tried it: 4 really liked it, 2 thought it was okay, and 1 didn't care for it. I'm giving it 4 stars since most liked it (including me!).
* Percent Daily Values are based on a 2,000 calorie diet.
Butternut Squash and Apple Cider Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 82
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