Berkshire Butternut Squash Soup

Written by 
The Canyon Ranch Kitchen

Editorial Policy

Nutrition Information (per serving)

calories 
85
protein 
3 g
sodium 
279 mg
carbohydrates 
16 g
fat 
1 g
fiber  
2 g
cholesterol 
Trace
Servings 
4 (¾ cup ea.)
Ingredients 

1 med shallot, minced
1 sm clove garlic, minced
1 tsp extra-virgin olive oil
3 cups peeled, seeded and cubed butternut squash (about 1 lb)
2 cups chicken stock 
¾ cup apple cider
¼ cup nonfat sour cream
⅔ teaspoon sea salt
⅛ teaspoon freshly ground black pepper

Instructions 
  1. In a medium saucepan over low heat, sauté shallots and garlic in olive oil. Be careful not to burn.
  2. Add squash, chicken stock and apple cider and cook until squash is soft enough to blend. Pour into blender container and blend until smooth.
  3. Add sour cream, salt and pepper and continue to process until well mixed.
  4. Divide among 4 bowls.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.
See All