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Recipe: Butternut Squash Soup with Cider Cream
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Ingredients
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| Qty. |
Unit |
Ingredient |
| 5 |
TBSP |
butter |
| 2 |
c |
chopped leeks, white and pale green parts only |
| 1/2 |
c |
chopped, peeled carrot |
| 1/2 |
c |
chopped celery |
| 2 |
ea |
small Granny Smith apples, peeled, cored, chopped |
| 1 1/2 |
tsp |
dried thyme |
| 1/2 |
tsp |
crumbled dried sage leaves |
| 5 |
c |
chicken stock or canned low salt chicken broth |
| 1 1/2 |
c |
apple cider |
| 2/3 |
c |
sour cream |
| 1/2 |
c |
whipping cream |
| 2 |
ea |
chopped fresh chives |
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Instructions
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1) Optional (many reviewers at epicurious.com recommend): Roast the squash prior to sauteeing. If you don't like peeling it, roast it whole in the oven on 400 degrees for 1 hour, and just scoop out the middle.
2) Directions: Melt butter in heavy large saucepan over medium-high heat.
3) Add squash, leeks, carrot and celery; sauté until slightly softened, about 15 minutes.
4) 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.
5) Working in batches, purée soup in blender. Return soup to pan.
6) Boil remaining 1/2 cup cider in heavy small saucepan until reduced to 1/4 cup, about 5 minutes. Cool.
7) Place sour cream in small bowl. Whisk in reduced cider. (Soup and cider cream can be made 1 day ahead. Cover separately and refrigerate.)
8) Bring soup to simmer. Mix in whipping cream.
9) Ladle soup into bowls. Drizzle with cider cream. Top with chives.
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