Best Easy One-Pot Butternut Squash Soup

Ingredients

2 tbsp. unsalted butter

1 c. chopped onion

2 1/2 Ib. butternut squash, peeled, seeded, and cubed (about 6 cups)

1/2 Granny Smith apple, peeled, cored, and diced

3 c. chicken broth

1 1/2 c. apple cider

1/4 c. apple brandy

1/2 tsp. chopped fresh thyme

Kosher salt and freshly ground pepper

Spiced popcorn or croutons, for garnish

Step 1

Melt the butter in a large stockpot over medium-high heat.

Add the onions and sauté until softened, about 5 minutes.

Add the squash and apple and sauté for 5 more minutes. Add the remaining ingredients and bring the mixture to a boil.

Step 2

Reduce heat to a simmer, cover, and cook until the squash is tender, about 20 minutes. Remove from heat.

Step 3

In small batches, carefully puree the soup in a blender or food processor until very smooth. Serve immediately or refrigerate for up to 3 days.

To make your own spiced popcorn, toss freshly popped kernels with melted butter and sprinkle liberally with cayenne.

Enjoy!