Love butternut squash soup but find it could use a little more pizazz for the holidays? Topped with sour cider cream, this soup has plenty of contrast going on to keep your mouth happy, from the slightly sweet, slightly earthy flavor of butternut squash to the tart richness of the cream. Find you’re always running short on time for Thanksgiving and Christmas dinner? Just make the sour cider cream (and even the soup) a day ahead of time.
Butternut Squash Soup with Sour Cider Cream
Yield: 10 servings
5 tablespoons organic butter, salted
2-1/2 pounds butternut squash, peeled, seeded, cut into 1/2-inch pieces (about 6 cups)
2 cups leeks chopped (white and pale green parts only)
1/2 cup carrot, chopped peeled
1/2 cup celery, chopped
2 small Granny Smith apples, peeled, cored, chopped
1-1/2 teaspoons dried thyme
1/2 teaspoon crumbled dried sage leaves
5 cups chicken stock
1-1/2 cups Bragg’s apple cider
2/3 cup regular sour cream
1/2 cup whipping cream
Fresh chives, chopped
1. Melt butter in large saucepan over medium-high heat. Add squash, leeks, carrot, and celery. Sauté for about 15 minutes or until slightly softened. Add apples, thyme, and sage. Add chicken stock and 1 cup cider and bring to a boil.
2. Reduce heat to medium-low and cover. Simmer until apples are tender (about 30 minutes) stirring occasionally. Allow to cool slightly.
3. Working in batches, puree soup in blender, then return soup to pan.
4. 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.
5. Bring soup to simmer. Mix in whipping cream. Ladle soup into bowls. Top with a dollop of sour cider cream and sprinkle with chives.