Warm soup on cold Fall nights... There's nothing better, unless of course you're using ingredients bought from your favorite local farmers! 

Butternut and Apple Cider Soup with Croutons
Adapted from Cooking for Keeps


1 tablespoon sunflower oil
5 cups diced butternut squash
1 cup diced onion
2 garlic cloves, minced
1 medium apple (crisp- go for a honey crisp!)

2 teaspoons salt
1 12-ounce bottle of pumpkin or apple ale
1 cup apple cider

2 cups vegetable stock
1 cup extra-sharp white cheddar cheese
4 slices bread, 1 inch squares
2 tablespoons butter or oil
1 teaspoon garlic powder

Items in bold are produced locally and can be bought at the PFC or markets

  1. Preheat oven to 400 degrees. Dice squash, onion, garlic, and apple. Saute in a large pot with sunflower oil over medium heat for around 8 minutes, or until slightly softened.
  2. Add in salt, ale, apple cider, and vegetable stock. Bring to a boil, and then simmer for 12 minutes or until you can pierce squash with a fork. 
  3. While you're waiting make the croutons. Mix cubed bread with melted butter (or oil) and garlic powder. Evenly spread the bread over a pan and bake for ten minutes or until browned and crispy. Stir the pan half way through for even browning. 
  4. Pour soup into a blender and blend until it's completely pureed. Pour soup back into pot and stir in shredded cheese.
  5. Top with croutons and enjoy!