- 2 tablespoons butter
- 1 onion, diced
- 1 butternut squash – peeled, seeded, and cut into large chunks
- 2 white potatoes, peeled and chopped
- 1 apple, peeled and chopped
- 1 large carrot, peeled and diced
- 2 stalks celery, chopped
- 2 (14 ounce) cans chicken broth
- 1/2 gallon apple cider
- 3/4 cup half-and-half cream
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 cup sour cream, or as needed
- 1 pinch ground nutmeg, or to taste
- Heat butter in a large pot over medium heat; cook and stir onion in the melted butter until translucent, 5 to 10 minutes. Add butternut squash, potatoes, apple, carrot, and celery to onion; pour in chicken broth and enough apple cider to cover vegetables. Bring mixture to a boil and cover pot. Reduce heat and simmer, adding more apple cider as needed, until vegetables are tender, 35 to 40 minutes.
- Blend vegetable mixture with an immersion blender until smooth; stir in cream, cinnamon, and cloves. Simmer until heated through, 5 to 10 minutes. Spoon soup into serving bowls; top each with about 1 tablespoon sour cream and a pinch of nutmeg.