Squash, Cider, and Apple Soup
Ready In: 55 mins
Serves: 5-6
Ingredients
- 2 tablespoons soy margarine
- 1 large onion, finely chopped
- 3 cups butternut squash, peeled and diced
- 2 large apples, peeled, cored, and chopped (any kind)
- 3 cups chicken stock or 3 cups vegetable stock
- 1⁄4 teaspoon salt
- 1 bay leaf
- 1 1⁄2 cups fresh cider
- 2 tablespoons firmly packed light brown sugar
- 1⁄4 teaspoon ground cinnamon
- 1 pinch ground cloves
Directions
- Melt the margarine in a medium-size pot or large saucepan over moderate heat.
- Stir in the onion, cover, and sweat for 10 minutes.
- Add the squash, apples, stock, salt, and bay leaf to the pot.
- Bring to a boil, reduce the heat to moderately low, cover, and simmer the soup until the squash and apples are very soft, about 20 minutes.
- Remove from the heat.
- As the soup simmers, pour the cider into a medium-size skillet, bring to a boil, and reduce to 4 or 5 tablespoons; you don't have to be too precise about it.
- Remove from the heat.
- Remove the bay leaf from the soup, then spoon the solids into a food processor.
- Process the mixture until smooth, then stir it back into the broth.
- Add the reduced cider.
- Reheat the soup, stirring in the brown sugar and spices.
- Serve piping hot.
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