Butternut Squash Soup with Cider Cream |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 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:
1. 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.
2. 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.)
3. Bring soup to simmer. Mix in whipping cream. Ladle soup into bowls. Drizzle with cider cream. Top with chives.
|
|