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shallot clove garlic water butternut squash chicken broth apple cider light sour cream salt red cracked black pepper
Viewed: 55 - Published at: 5 years agoIngredients
- 1 shallot, peeled and minced
- 1 clove garlic, peeled and minced
- 1/4 c. water
- 3 c. peeled, seeded and cubed butternut squash
- 1/2 c. chicken broth (homemade or low-sodium canned)
- 3/4 c. apple cider
- 1/4 c. light sour cream
- 1/2 tsp. salt, plus more to taste
- 1/2 unpeeled Red Rome or Delicious apple, cored and finely diced
- cracked black pepper
Method
- Heat a medium size saucepan over low heat.
- Add the shallot, garlic and water. Cook until the shallot and garlic are softened, being careful not to burn, about 2 minutes. Add the squash and the chicken broth and bring to a boil. Reduce the heat, cover and simmer until the squash is soft, about 20 minutes.
