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Cider-Infused Butternut Squash Soup

One Star Guiding Stars
  • Servings:

    Serves 8 (1 1/4 cup servings) as an appetizer
  • Prep Time:

    25 minutes
  • Cook Time:

    240 minutes


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)
Cider-Infused Butternut Squash Soup


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


Nutritional Facts
Servings Serves 8 (1 1/4 cup servings)
Base Nutrients
Calories 190 kcal (10%)
Calories from Fat 9 kcal (0%)
Total Fat 1 g (2%)
Saturated Fat 0 g (0%)
Cholesterol 0 mg (0%)
Sodium 304 mg (13%)
Total Carbohydrates 41 g (14%)
Dietary Fiber 7 g (28%)
Protein 6 g (10%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a