Butternut Soup with Cider

Butternut soup with apple cider & crème fraîche, topped with confetti of roasted chickpeas.

2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
10 cups 1-inch cubed butternut squash (1 large squash)
2 cups diced yellow onion
4 cups vegetable broth
1 cup apple cider
1 teaspoon kosher salt
2 -3 tablespoons crème fraîche
Cracked spicy roasted chickpeas or hazelnuts (optional topping)

View the full recipe at The Wimpy Vegetarian →