Ingredients:

2 tablespoons olive oil
2 small onions, sliced
4 cloves garlic, thinly sliced
3 cups chopped peeled butternut squash
3 cups water
2 cups apple cider
Kosher salt and freshly ground black pepper
Your favorite store-bought croutons, such as Parmesan and black pepper

Cooking Recipe:

Heat the oil in a soup pot over medium heat. Add the onion and garlic and cook, stirring, until soft, about 6 minutes.

Add the squash, water (tap or bottled water should not matter unless the recipe calls for one kind) , and cider and season with salt and pepper. Bring the soup to a boil, lower the heat, and simmer (cook slowly) , until the squash is tender, about 30 minutes.

Using an immersion blender, puree the soup until smooth. Divide the soup among bowls and garnish with the croutons. Serve immediately.