Butternut Squash and Apple Cider Cream Soup
Fall in a bowl and so it reads:
- 5 Tbsp butter
- 2 ½ lbs butternut squash, peeled, seeded, cubed into 1/2-inch pieces (approx 6 cups)
- 2 cups chopped leeks (white and pale green parts only)
- ½ cup chopped peeled carrot
- ½ cup chopped celery
- 2 Granny Smith apples, peeled, cored, chopped
- 2 tsp fresh thyme
- ½ tsp crumbled dried sage leaves
- 5 cups chicken stock
- 1½ cups apple cider
- 2/3 cup sour cream
- ½ cup whipping cream*
- Chopped fresh chives
Directions:
- Melt butter in a large saucepan over medium-high heat. Add squash, leeks, carrot and celery; sauté until slightly softened, about 15 minutes. Mix in apples, thyme and sage. Add stock and 1 cup of the cider and bring to boil. Reduce heat to medium-low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Remove from heat.
- Purée soup in blender in batches. Return soup to pan. In a separate, small saucepan Boil remaining 1/2 cup cider until reduced to 1/4 cup. Cool cider. Place sour cream in small bowl and whisk in reduced cider to make cider cream.
- Bring soup to simmer. Mix in whipping cream. Ladle soup into bowls. Drizzle with cider cream. Garnish with chives.
*I personally would mix in table cream, whole milk or natural yogurt instead of whipping cream, but that’s because I’m not a fan of the taste of cream (or the calories for that matter).
This delicious looking soup was sent by Sandy, which she acquired from a recipe exchange, and was recommended to pair with a Creekside 2006 Pinot Grigio or 2006 Reserve Chardonnay. I will try it soon and let you know what I think!
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