Butternut Squash And Cider Soup - cooking recipe

Ingredients

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

Preparation

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.