Butternut Squash Soup With Cider Cream

Recipe by keeney
READY IN: 1hr
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt butter in heavy, large saucepan over medium high heat. Add squash, leeks, carrots and celery; saute until slightly softened, about 15 minutes.
  • Mix in apples, thyme and sage.
  • Add chicken stock and 1 cup cider and bring to a boil. Reduce heat to medium-low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.
  • Working batches, puree soup in blender.
  • Return soup to pan. Boil remaining 1/2 cup cider in heavy, small saucepan until reduced to 1/4 cup, about 5 minutes. Cool.
  • Place sour cream in small bowl and wisk in reducd cider.
  • (Soup and cider cream can be made made 1 day ahad. Cover separately and refrigerate.).
  • Bring soup to a simmer and serve with a dollop of cider cream.
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