Butternut Squash Soup With Cider Cream 28-Oct-2011

A classic squash soup with the addition of apple cider.

Yield: Serves 10

Apples and apple cider lend a pleasant sweetness to this beautiful soup.

Ingredients

• 5 tablespoons butter
• 2 1/2 pounds butternut squash, peeled, seeded, cut into 1/2-inch pieces (about 6 cups)
• 2 cups chopped leeks (white and pale green parts only)
• 1/2 cup chopped peeled carrot
• 1/2 cup chopped celery
• 2 small Granny Smith apples, peeled, cored, chopped
• 1 1/2 teaspoons dried thyme
• 1/2 teaspoon crumbled dried sage leaves
• 5 cups chicken stock or canned low-salt chicken broth
• 1 1/2 cups apple cider

• 2/3 cup sour cream

• 1/2 cup whipping cream
• Chopped fresh chives

Directions

Start soup

1. Melt butter in heavy large saucepan over medium-high heat.

2. Add squash, leeks, carrot and celery; sauté until slightly softened, about 15 minutes.

3. Mix in apples, thyme and sage.

4. Add stock and 1 cup cider and bring to boil.

5. Reduce heat to medium-low.

6. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.

Finish soup

1. Working in batches, purée soup in blender.

2. Return soup to pan.

3. Boil remaining 1/2 cup cider in heavy small saucepan until reduced to 1/4 cup, about 5 minutes. Cool.

Cider Cream

1. Place sour cream in small bowl. Whisk in reduced cider.

(Soup and cider cream can be made 1 day ahead. Cover separately and refrigerate.)

To Serve

1. Bring soup to simmer.

2. Mix in whipping cream.

3. Ladle soup into bowls. Drizzle with cider cream. Top with chives.