Butternut Squash & Cider Soup


    • 1 shallot diced (or ½ medium yellow onion)
    • 2 cloves garlic diced
    • ½ cup water
    • 6 cups butternut squash peeled and cut into 1” squares
    • 1½ cups low-sodium chicken broth
    • 1 cup Yandi Fresh Green Apple Cider (the rest the cook get to drink)
    • ½ cup sour cream
    • ½ tsp salt
    • Optional garnishes: 1 red apple cored and diced; additional sour cream; black pepper


    1. Using a medium-sized Dutch oven, add shallot, garlic, and water. Place over medium heat and cook for 2-3 minutes, or until shallot and garlic have softened slightly.
    2. Add butternut squash and chicken broth. Bring mixture to a boil and then reduce heat, cover and simmer for 20 minutes, or until squash is soft.
    3. Using an immersion blender, puree until smooth.
    4. Add cider, sour cream, and salt. Continue pureeing until well mixed.
    5. Ladle soup into bowls and garnish with diced apples, additional sour cream, and black pepper before serving.

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