I adore butternut squash. My mom cooked it very simply — roasted in the oven then topped with a bit of brown sugar, butter and salt and pepper, and it was delicious. I still make it that way today, although it took me awhile to make it on my own. Mostly, because I was deeply afraid of having to tell my parents I cut off a finger trying to slice up a squash. Those buggers are tough!
These days I’m more confident in my knife skills (hey, I still have all ten fingers!), but I was in the mood to try something different. I’d made butternut soup before with not-so-great results. It was too sweet or too savory. I wanted a recipe that gave me the best of both worlds and finally found one that did. Thyme, onions, carrots and celery help make it savory while apple cider, a touch of cinnamon and heavy cream give it the right amount of sweetness.
This soup is ideal for those cool Fall evenings and would also make a great starter to your upcoming Thanksgiving feast. Seriously, it’s only a few weeks away — scary, I know. This soup can easily be made a day or two in advance and reheated for the big day.