Butternut Squash And Cider Soup: 1993

• 1 shallot, sliced
• 1 clove garlic, peeled and minced
• 3 cups peeled, seeded, and cubed butternut squash
• 1/2 cup chicken broth, homemade or canned low-sodium
• 3/4 cup apple cider
• 1/4 cup light sour cream
• 1/2 teaspoon salt, plus more to taste
• 1/2 unpeeled Honeycrisp or Granny Smith apple, cored and finely diced
• Cracked black pepper

1. Heat a medium-size saucepan over low heat. Add the shallot, garlic, and 1/4 cup water. Cook until the shallot and garlic are softened, being careful not to let them burn, 3 to 5 minutes. Add the squash and the chicken broth and bring to a boil. Reduce the heat, cover, and simmer until the squash is soft, about 20 minutes.
2. Carefully pour the mixture into a blender. Holding the top down with a towel, blend until smooth. Add the cider, sour cream, and salt. Continue blending until well combined. The soup can be made ahead up to this point. Place in a clean saucepan over low heat until heated through. Season with additional salt if needed.
3. Ladle the soup among 4 bowls. Garnish with the diced red apple and cracked black pepper. Serve immediately.

shallot, clove garlic, butternut squash, chicken broth, apple cider, light sour cream, salt, apple, pepper

Taken from food52.com/recipes/8186-butternut-squash-and-cider-soup-1993 (may not work)