1tablespoonorganic butter or butter alternativeoptional
2large yellow onionsskinned and coarsely chopped
2medium applescored and sliced into 1/2-inch thick slices.
1cloveelephant garlicskinned and coarsely chopped
2stalks celerycoarsely chopped
3cupsof organic chicken or vegetable broth
6ouncesAngry Orchard “Apple Ginger” Hard Cider or similar
Preheat oven to 350°F (176°C)
Remove stem from the butternut squash, and cut squash into two halves. Scoop out the seeds with a large spoon and discard the seeds. Rub the inside with one tablespoon of the olive oil. Place these on a foil-lined roasting pan, and roast in the oven for one hour, or until soft. Set aside after roasting.
Meanwhile, heat a stainless steel frypan on the stove, adding the remaining olive oil and the pat of butter. Stir together, and add the chopped onion, garlic, apple, and celery. Saute over medium-low heat until caramelized, about 20 minutes.
Using a 64-oz or bigger container, add first the 3 cups of broth, 6 oz. of Angry Orchard Hard Cider, the thyme, followed by the soft, caramelized onion mixture. Use a large spoon to scoop out the roasted butternut squash into the container, discarding the outer skin.
For Vitamix: Start the machine on Variable One, slowly increase to Variable 10/High, and run for six minutes OR Use the Soup setting.
For Blendtec: Run the SOUP cycle 3 times, or until a thick steam begins to escape the lid.
Garnish with some fresh thyme and croutons if desired. Serve and enjoy...and don't forget that you still have six leftover ounces of cider to sip with your soup!
All done! Enjoy!! Now take a photo, rate it, and share your accomplishments! :) Tag @BlenderBabes & #BlenderBabes
Vegan version: Omit butter or use a vegan alternative and vegetable broth