Prep Time:
30 mins
Cook Time:
45 mins
Total Time:
1 hr 15 mins
Servings:
8
Ingredients
Directions
Melt butter in a large pot over medium heat. Add onion; cook and stir until translucent, 5 to 10 minutes. Add butternut squash, potatoes, celery, apple, and carrot. Add chicken broth and enough apple cider to cover vegetables; bring to a boil. Cover, reduce heat, and simmer, adding more apple cider to cover vegetables as needed, until vegetables are tender, 35 to 40 minutes.
Blend squash mixture with an immersion blender until smooth; stir in half-and-half, cinnamon, and cloves. Simmer until heated through, 5 to 10 minutes. Divide soup among bowls; top each bowl with about 1 tablespoon sour cream and 1 pinch nutmeg.
Nutrition Facts (per serving)
| 345 | Calories |
| 9g | Fat |
| 64g | Carbs |
| 4g | Protein |
