Butternut Squash and Apple Cider Soup

The restaurant
Hungry Mother – Cambridge, MA

The dish
Butternut squash and apple cider soup

The experience
I was so sad to learn that Hungry Mother closed this summer. The Cambridge restaurant, known for its southern cuisine and slow food ethos, was one of my favorite places to eat in the Boston area. The first time I went I didn't have a lot of money. All I could afford was a side of collard greens and a soup — butternut squash and apple cider. That soup blew my mind. They never had it on the menu again and I've yet to find another butternut squash soup I enjoy as much as that one.

Ingredients
1 butternut squash, seeded and cubed (about 6 cups)
3/4 cup onion, minced (leeks or shallot also works here)
2 garlic cloves, minced
2 tablespoons shortening (olive oil, ghee, butter, coconut oil — chose the flavor you prefer)
1 cup chicken or vegetable broth
1 1/2 cups apple cider
1/2 cup sour cream
1 Granny Smith apple, cored and diced
Salt

Directions
Peel and cube butternut squash and mince onion.

Heat shortening in a large heavy saucepan, add the onion and sauté over high heat for one minute, stirring constantly. Reduce heat to low and cook for 10-12 minutes, stirring occasionally, until the onion is soft but not burnt.

Add garlic and cook for 1-2 more minutes. Be careful not to burn the garlic.

Add squash and stock and bring to a boil. Reduce the heat, cover and simmer until the squash is soft, about 20 minutes.

Pour mixture into a blender and blend until smooth. Add sour cream and apple cider and blend until combined. Taste and add salt if necessary.

Garnish with apple.

Serves four.