Shopping List

  • 8 oz. of diced yellow onion
  • 6 oz. of diced carrots
  • 6 oz. of diced celery
  • 1 lb. of butternut squash
  • 2 qts. of apple cider
  • 1 pint of heavy cream
  • 4 oz. of butter
  • 1 oz. fresh oregano (minced)


  • Cut butternut squash in half lengthwise.
  • Drizzle olive oil, salt, and pepper.
  • Place in a 350 degrees F oven for 45 minutes or until tender.
  • Scoop out flesh and set aside.
  • In a stock pot saute onions, carrots, and celery.
  • Deglaze pan with apple cider and bring to a rolling boil.
  • Add butternut squash.
  • With an emersion wand or blender, blend all ingredients together and return to pot on medium-low heat.
  • Add heavy cream and let thicken.
  • Finish the soup with butter and oregano.
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