Menu
5 tablespoons butter
2 1/2 pounds butternut squash, peeled, seeded and cut into 1/2 inch pieces
1 cup thinly sliced sweet onion
1/2 cup chopped peeled carrot
1/2 cup chopped celery
2 small Granny Smith apples, peeled, cored and chopped
1 1/2 teaspoon dried thyme
1/2 teaspoon dried sage leaves
5 cups chicken, vegetable broth or stock, low sodium
1 1/2 cups apple cider, divided
2/3 cup sour cream
1/2 cup whipping cream
Melt butter in a heavy large saucepan over medium-high heat.
Add squash, onions, carrots and celery. Sauté until slightly softened – about 10 minutes.
Mix in apples, thyme, sage, stock and 1 cup of cider and bring to a boil.
Reduce heat to medium-low, cover and simmer until squash and apples are tender – about 30 minutes.
While soup is cooking, prepare the cider cream by boiling the remaining 1/2 cup of apple cider in a small saucepan until reduced by half – about 5 minutes. Allow to cool.
Place sour cream in a small bowl and whisk in reduced cider.
Puree soup in blender or food processor, working in batches or using an immersion blender.
Return soup to saucepan and bring to a simmer. Mix in whipping cream and ladle into bowls.
Drizzle with cider cream and serve.
“Apples lend a sweet note to this festive fall soup.” – Chef Rose
