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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Butternut Squash Soup with Cider Cream Sauce Recipe

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This recipe for Butternut Squash Soup with Cider Cream Sauce is from The Pettit Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 tbs Butter
2 ½ pounds butternut squash, peeled, seeded, cut into ½ inch piece
2 cups chopped leeks (white and pale green parts only)
½ cup chopped, peeled carrot
½ cup chopped celery
2 small Granny Smith Apples, peeled, cored, chopped
1 ½ tsp thyme
½ tsp sage
5 cups chicken stock or canned chicken broth
1 ½ cups apple cider
2/3 cup sour cream
½ cup whipping cream
Directions:
Directions:
Melt butter in large saucepan over medium heat. Add squash, leeks, carrot, celery – sauté until slightly softened (15 min). Mix in apples, thyme and sage. Add stock and 1 cup of cider and bring to a boil. Reduce heat to medium-low. Cover and simmer until apples are tender, stirring occasionally (30 min).

Working in batches, puree soup in blender. Return soup to pan. Boil remaining cider in small pan until reduced to ¼ cup – about 5 minutes. Cool. Place sour cream in small bowl, whisk in reduced cider. Cover and refrigerate.

Bring soup to a simmer. Mix in whipping cream. Ladle soup into bowls and drizzle with cider cream.
Number Of Servings:
Number Of Servings:
6 + Depending on the size bowls/mugs/cups
Preparation Time:
Preparation Time:
45 - 60 minutes
Personal Notes:
Personal Notes:
This soup is delicious. It's great for Thanksgiving or any holiday. I serve in a colorful Le Creuset round French oven, with either mugs or small cups.

 

 

 

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