1 small onion, thinly sliced

2 lb. butternut squash, peeled, seeded, and cut into 1-inch pieces

3 C. lower-sodium chicken broth

1/2 C. unsweetened apple cider

Salt and freshly ground black pepper

 

Heat oil in a large heavy-bottomed saucepan over medium heat. Add onion and cook until softened and lightly browned, about 5 minutes. Add squash, cover, and cook 10 minutes more, stirring occasionally. Add broth and simmer until softened, 15 to 20 minutes. Using a slotted spoon, transfer solid ingredients to a blender with apple cider and puree until smooth. Add 1…” C. of the cooking liquid and puree until smooth. Stir back into the pan. Serve hot.

 

Yield:

Calories:

Fat:

Fiber: