Sunday, November 2, 2014

Butternut Squash Soup with Cider Cream

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 or celery root
2 small Granny Smith apples, peeled, cored, and chopped
1 1/2 teaspoons dried thyme
1/2 teaspoon crumbled dried sage leaves
5 cups chicken or vegetable stock
1 1/2 cups apple cider
2/3 cup sour cream
1/2 cup whipping cream
Chopped fresh chives

Melt butter in a heavy, large saucepan over medium-high heat.  Add squash, leeks, carrot, and celery or celery root; saute until slightly softened, about 15 minutes.  Mix in apples, thyme, and sage.  Add stock and 1 cup cider and bring to a boil.  Reduce heat to medium-low.  Cover and simmer until apples are tender, stirring occasionally, about 30 minutes.  Cool slightly.

Working in batches, puree soup in blender.  Return soup to pan.  Boil remaining 1/2 cup cider in a heavy small saucepan until reduced to 1/4 cup, about 5 minutes.  Cool.  Place sour cream in a 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.


Serves 8.

From Bon Appetit

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