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Butternut Squash Soup with Cider Cream

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Butternut Squash Soup with Cider Cream

Ingredients

  • 5 tbsp butter
  • 2 1/2 lbs butternut squash , peeled and cut into 1/2 inch pieces (about 6 cups)
  • 2 cups chopped onion or leek
  • 1/2 cup chopped carrot
  • 1/2 cup chopped celery or celeriac
  • 2 small apples , peel, cored and chopped
  • 2-3 thyme sprigs
  • 1 sprig sage
  • 5 cups chicken or vegetable broth
  • 1 1/2 cups apple cider , divided
  • 2/3 cup sour cream
  • 1/2 cup whipping cream

Instructions

  1. Melt butter in a heavy large pot over medium-high heat. Add squash, onion, celery and carrot; sauté until slightly softened, about 15 minutes.
  2. Rinse and strip thyme and sage from stem. Add to pot along with apples.
  3. Add broth and 1 cup cider; bring to boil.
  4. Reduce heat to medium-low, cover, and simmer until apples are tender, stirring occasionally,
  5. Working in batches, purée soup in blender until smooth then return to pot. Season to taste with salt and pepper.
  6. Boil remaining 1/2 cup cider in heavy small saucepan until reduced to 1/2 cup, about 5 minutes.
  7. Cool.
  8. Place sour cream in a small bowl. Whisk in reduced cider.
  9. Mix whipping cream into soup.
  10. Lade soup into bowls. Drizzle with cider cream.

 

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