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.
- 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
Melt butter in heavy large saucepan over medium-high heat.
Add squash, leeks, carrot and celery; sauté until slightly softened, about 15 minutes.
Mix in apples, thyme and sage.
Add stock and 1 cup cider and bring to boil.
Reduce heat to medium-low.
Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.
Working in batches, purée soup in blender.
Return soup to pan.
Boil remaining 1/2 cup cider in heavy small saucepan until reduced to 1/4 cup, about 5 minutes. Cool.
- Place sour cream in small bowl. Whisk in reduced cider.
(Soup and cider cream can be made 1 day ahead. Cover separately and refrigerate.)
Bring soup to simmer.
Mix in whipping cream.
Ladle soup into bowls. Drizzle with cider cream. Top with chives.