Butternut Squash Soup

° Serves 6 (makes 8 cups)

I usually make this soup with fresh butternut squash, but frozen cubed squash works quite well if you are in a hurry. The soup is cooked with apple cider, which gives it an appealingly sweet taste.

• 2 tablespoons unsalted butter
• 4 scallions, minced (⅔ cup)
• 1 onion, peeled and cut into ½-inch dice (¾ cup)
• 1 carrot (4 ounces), peeled and cut into ¼-inch dice (¾ cup)
• 3 cups Basic Chicken Stock or canned chicken broth
• 2 cups apple cider, preferably unfiltered
• 1 butternut squash (about 1½ pounds), halved lengthwise, peeled, seeded, and cut into ½-inch dice (4 cups), or 1 pound frozen cubed squash
• 1 teaspoon salt, or to taste
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon ground nutmeg

Melt the butter in a large saucepan. Add the scallions, onion, and carrot and sauté over high heat for about 3 minutes, then add the stock, cider, and squash. Bring the mixture to a boil, cover, reduce the heat, and simmer gently for 25 minutes.

Mix in the salt, pepper, and nutmeg and serve immediately.

If you’re in a hurry, use frozen cubed squash from the supermarket.