Since we use it as a starter, I cut the
recipe in half.
Butternut
Squash Soup with Cider Cream 10 servings
Note: Soup
and Cider Cream can be made 1 day ahead. Cover separately and refrigerate.
5 tablespoons butter
2½ lbs. butternut squash, peeled,
seeded, cut into ½” pieces (about 6 cups)
2 cups chopped leeks (white and pale
green parts only)
½ cup chopped peeled carrot
½ cup chopped celery
2 small Granny Smith spples, peeled,
cored, chopped
1½ teaspoons dried thyme
1½ to 2 teaspoons salt
½ teaspoon crumbled dried sage leaves
5 cups chicken stock or canned low-salt
chicken broth
1 cup apple cider – divided use
-----
2/3 cup sour cream
½ cup whipping cream
Chopped fresh chives
1. Melt butter in heavy large
saucepan over medium-high heat. Add squash, leeks, carrot and celery; saute
until slightly softened, about 15 minutes.
2. Mix in apples, thyme, sage,
and salt.
3. Add stock and ½ cup cider
and bring to boil. Reduce heat to medium-low. Cover and simmer until apples are
tender, stirring occasionally, about 30 minutes. Taste and adjust seasonings as
needed. Cool slightly.
Ready to simmer. |
After simmering. |
4. Working in batches, puree
soup in blender. Return soup to pan.
5. Boil remianing ½ cup cider in heavy small saucepan until
reduced to ¼ cup, about 5 minutes. Cool.
7. Bring soup to simmer. Mix in whipping
cream.
8. Ladle soup into bowls. Drizzle with cider
cream. Top with chives.
Recipe without photos . . .
Butternut
Squash Soup with Cider Cream 10 servings
Note: Soup
and Cider Cream can be made 1 day ahead. Cover separately and refrigerate.
5 tablespoons butter
2½ lbs. butternut squash, peeled,
seeded, cut into ½” pieces (about 6 cups)
2 cups chopped leeks (white and pale
green parts only)
½ cup chopped peeled carrot
½ cup chopped celery
2 small Granny Smith spples, peeled,
cored, chopped
1½ teaspoons dried thyme
1½ to 2 teaspoons salt
½ teaspoon crumbled dried sage leaves
5 cups chicken stock or canned low-salt
chicken broth
1 cup apple cider – divided use
-----
2/3 cup sour cream
½ cup whipping cream
Chopped fresh chives
1. Melt butter in heavy large
saucepan over medium-high heat. Add squash, leeks, carrot and celery; saute
until slightly softened, about 15 minutes.
2. Mix in apples, thyme, sage,
and salt.
3. Add stock and ½ cup cider
and bring to boil. Reduce heat to medium-low. Cover and simmer until apples are
tender, stirring occasionally, about 30 minutes. Taste and adjust seasonings as
needed. Cool slightly.
4. Working in batches, puree
soup in blender. Return soup to pan.
5. Boil remianing ½ cup cider
in heavy small saucepan until reduced to ¼ cup, about 5 minutes. Cool.
6. Place sour cream in small
bowl. Whisk in reduced cider.
7. Bring soup to simmer. Mix
in whipping cream.
8. Ladle soup into bowls. Drizzle with cider
cream. Top with chives.
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