Zesty Squash Soup

Source: Susan Lense (2003)
Prep time: 1 hourCooking time: 30 minutesTotal time: 1 1⁄2 hours


butternut squash (large)
squash (acorn or winter)
1 pt
sour cream (lowfat)
1 pt
half & half
1 q
apple cider (or less)
1⁄2 t
cumin (or to taste)
1⁄2 t
dried jalapeno pepper (or other hot pepper to taste)
Chicken or vegetable broth


Reduce the apple cider until flavor is concentrated. Set aside. Bake or microwave both squashes. Cool and remove seeds and peelings. In a large saucepan, mash the squash as you would potatoes. Gradually blend in sour cream, diluting with half & half. (Low fat milk can be used instead.) Mix in cumin, pepper and reduced cider. Add broth until the soup reaches desired consistency. Salt to taste.