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Butternut Apple Cider Soup

by Kristen

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A few years ago, I shared with you a recipe for Pumpkin-Apple Cider Bisque.   This pumpkin apple cider bisque was supposed to be a replica of soup that I have every Christmas when my mom, sister in law and I  go out for our Christmas tea.  We always have our Christmas tea at a French bistro in my hometown.  ( Suzette’s in Wheaton, IL).

Anyway, last Christmas when we were at our annual Christmas tea, I realized that my recipe for Pumpkin-Apple Cider bisque- which is very delicious wasn’t quite like the pumpkin-apple cider bisque they have at Suzette’s.  I decided that when it was apple cider season, I would try again.

I knew that I needed to use butter in this soup.   Not only is butter imperative in creamy soups, but it’s what the French usually use.   Also, I realized that I needed to add more herbs.  Specifically some thyme and sage.  When I was thinking about trying this recipe again, I realized that I like butternut squash soup better than pumpkin.  So I also swapped out a can of pumpkin for fresh butternut squash.  And I am calling this soup, and not a bisque because I don’t think I added enough cream to call it a bisque.

So now that I made you probably scroll through all that mumbo jumbo, I will show you a video on how this soup was made.

This soup was so flavorful and perfect on its own that I didn’t feel like I needed to put anything on top.  I did end up adding some chives that just added a little something.  The apple cider in this soup was perfect.  It added the perfect amount of sweetness to this soup, but it tasted so savory at the same time.

I also recommend using homemade chicken stock if you can.  Soup made with homemade chicken stock is sooooooo much better!   If you don’t have homemade stock, I recommend Swanson chicken stock.  Not Swanson chicken broth, chicken stock.

Butternut Apple Cider Soup

Servings 6


  • 1 tablespoon butter
  • 1 small onion, chopped
  • 1 tablespoon dried thyme
  • 1 teaspoon dried sage
  • 1 medium butternut squash, peeled and chopped
  • 1 cup apple cider
  • 2 cups chicken stock
  • 1 cup whole milk or cream


  1. Set your pressure cooker to saute

  2. Add butter, chopped onion, thyme, and sage.  Saute until onions are translucent. 

  3. Turn off the saute setting

  4. Add Butternut squash, apple cider, and broth

  5. Close your pressure cooker and cook on high pressure for 8-10 minutes. 

  6. Let your pressure cooker naturally release 

  7. Blend and serve! 


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