Skip to main content


Cider-Infused Butternut Squash Soup
1 3/4 cups apple cider
1 cup water
2 Tbsp. vegetable bouillon
1 Tbsp. apple cider vinegar
1/2 tsp. hot sauce, or to taste
1/2 tsp. freshly ground black pepper
1/4 tsp. kosher salt, or to taste
3 Tbsp. finely chopped fresh sage, divided
2 1/2 lbs. butternut squash, peeled, seeded, and chopped into 1-inch pieces (about 4 1/2 cups)
3 ribs celery, finely chopped
2 red bell peppers, chopped
2 Granny Smith apples, peeled and coarsely chopped
3/4 cup finely chopped shallots
1 (15 oz.) can chickpeas, rinsed and drained
1 (15 oz.) can kidney beans, rinsed and drained
2 Tbsp. raw pumpkin seeds (optional garnish)
fresh sage leaves (optional garnish)
+ Add to Shopping List
Cider-Infused Butternut Squash Soup

Cider-Infused Butternut Squash Soup

Cider-Infused Butternut Squash Soup
One Star Guiding Stars
  • Servings:Serves 8 (1 1/4 cup servings)
  • Prep Time:25 minutes
  • Cook Time:240 minutes
1. Combine cider, water, bouillon, vinegar, hot sauce, black pepper, salt, and 2 Tbsp. of the chopped sage in a slow cooker. Add squash, celery, bell pepper, apples, shallots, chickpeas, and kidney beans and stir well to distribute.
2. Cover and cook on high for 4 to 4 1/2 hours (or on low for 8 to 9 hours). Stir well and transfer 2 cups of the soup to a food processor and process until smooth. Alternately, transfer to a deep bowl and puree with an immersion blender. Add puree and the remaining 1 Tbsp. of chopped sage to cooker and stir well.
3. Ladle stew into bowls. If desired, garnish with a sprinkle of pumpkin seeds and sage leaves.
Source: Hannaford fresh Magazine, September - October 2013