October 4, 2008

Butternut Squash Soup with Cider Cream

Meg, Epicurious

This was really good-- it was the butternut soup recipe I've been looking for for a long time! (It's the one on the left.)

5 T butter
2 1/2 lbs. butternut squash, peeled, seeded, cut into 1/2-in. pieces (about 6 cups)
2 C chopped leeks (white and pale green parts only)
1/2 C chopped peeled carrot
1/2 C chopped celery
2 small Granny Smith apples, peeled, cored, chopped
1 1/2 t dried thyme
1/2 t crumbled dried sage leaves
5 C chicken broth
1 1/2 C apple cider
2/3 C sour cream
1/2 C whipping cream
Chopped fresh chives

Melt butter in heavy 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 broth 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.

Working in batches, purée 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. Whisk in reduced cider. (Soup and cider cream can be made 1 day ahead. Cover separately and refrigerate.)

Bring soup to simmer. Mix in whipping cream. Ladle soup into bowls. Drizzle with cider cream. Top with chives.

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