You are here: Home » Recipes » Squash, Cider and Apple Soup Squash, Cider and Apple Soup Recipe by Our Cookbook CollectionKitchen Tested Yield 6 servings Prep 5 mins Cook 40 mins This fall soup stars squash and apples. PrintEmail Ken Haedrich likes to mix "storage" vegetables, like carrots and squash, with fruit in soups. "The result is often a sweet and savory soup that I find very satisfying," he says. Ingredients 2 tablespoons unsalted butter1 large onion, finely chopped3 cups peeled and diced butternut squash2 large apples (any kind), peeled, cored and chopped3 cups reduced-sodium chicken or vegetable broth1/4 teaspoon salt1 bay leaf1 1/2 cups fresh apple cider (not apple juice)2 tablespoons light brown sugar1/4 teaspoon ground cinnamon1/8 teaspoon ground cloves Instructions Melt butter in a stockpot or large saucepan over medium heat. Stir in onion, cover, and cook 10 minutes. Add squash, apples, broth, salt and bay leaf. Bring to a boil. Reduce heat to medium-low; simmer, covered, until squash and apples are soft, about 20 minutes. Remove from heat. While soup simmers, pour cider into a medium skillet. Bring to a boil and cook until reduced to 4 or 5 tablespoons. Remove from heat. Remove bay leaf from soup. Spoon solids into a food processor. Process until smooth. Stir back into broth. Add reduced cider. Reheat soup, stirring in brown sugar and spices. Recipe reprinted with permission from Ken Haedrich’s Soup Makes the Meal (Harvard Common Press, 2001).