⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

🍽 Ingredients

• 1 medium Butternut squash
• 1 cup, drained Sauerkraut
• 1 medium Onion
• 2 cloves Garlic
• 4 cups Chicken broth
• 2 tablespoons Apple cider vinegar
• 3 tablespoons Olive oil
• To taste Salt and pepper
• To taste Optional garnish: Fresh herbs or cream

📖 Instructions

1. First, preheat your oven to 400°F (200°C).
2. Next, peel and cube the butternut squash. Toss the cubes with 2 tablespoons of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 30-40 minutes, or until tender and slightly caramelized. Keep an eye on them – you don't want them to burn!
3. While the squash is roasting, prepare the sauerkraut. Rinse it under cold water to remove excess salt. I know, it seems weird to rinse something that's already meant to be salty, but trust me on this. It really balances things out.
4. In the meantime, finely chop the onion and garlic. In your large pot or Dutch oven, sauté the onion and garlic in 1 tablespoon of olive oil until softened. About 5 minutes should do the trick.
5. Once the butternut squash is roasted, add it to the pot along with the sauerkraut, chicken broth, and apple cider vinegar. Bring everything to a simmer.
6. Reduce the heat to low and let it simmer for about 15 minutes, allowing the flavors to meld together. This step is super important; don't rush it!
7. After 15 minutes, use an immersion blender (or carefully transfer the soup to a regular blender) to blend the soup until smooth and creamy. If using a regular blender, vent the lid to prevent pressure buildup.
8. Taste and adjust seasonings. You might need a pinch more salt, pepper, or even a dash of maple syrup to balance the flavors. It's all about finding your perfect balance!
9. Serve hot and enjoy! You can garnish it with a swirl of cream or a sprinkle of fresh herbs, if desired. Oh, and maybe a crusty piece of bread on the side...

📝 Notes

• Feel free to add other vegetables like carrots or celery for extra flavor and nutrition.
• If your sauerkraut is very salty, rinse it under cold water for a longer time.
• For a smoother soup, strain it through a fine-mesh sieve after blending.
• This soup is even better the next day, as the flavors have time to develop!