Start with — Butternut Squash Soup with Cider Cream

     This soup makes a great starter for a fall menu. The addition of an apple and cider provides a nice balance to the vegetables and creates a mellow and pleasing flavor. The Cider Cream is a nice addition.

     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

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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.

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.

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.