Butternut Squash Soup
Ingredients
- 1/3 cup unsalted butter
- 4 large shallots, thinly sliced
- 8 cloves garlic, smashed
- 6 sprigs fresh sage, torn
- 1 tablespoon kosher salt, plus more to taste
- Freshly ground black pepper
- 2 medium butternut squash, peeled, halved, seeded and diced
- 2 cups apple cider
- 5 cups water or chicken broth
- 1 teaspoon apple cider vinegar
- Serving Suggestions:
- 1/4 cup creme fraiche mixed with 2 teaspoons prepared horseradish
- Crispy fried sage leaves
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