BUTTERNUT SQUASH AND APPLE CIDER SOUP
I asked 2 chefs and researched other recipes to come up with the 'perfect' soup. I love the sweet taste of squash and veggies combined with fall cider. Hope you enjoy it too!
Provided by Mindy
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- Heat butter in a large pot over medium heat; cook and stir onion in the melted butter until translucent, 5 to 10 minutes. Add butternut squash, potatoes, apple, carrot, and celery to onion; pour in chicken broth and enough apple cider to cover vegetables. Bring mixture to a boil and cover pot. Reduce heat and simmer, adding more apple cider as needed, until vegetables are tender, 35 to 40 minutes.
- Blend vegetable mixture with an immersion blender until smooth; stir in cream, cinnamon, and cloves. Simmer until heated through, 5 to 10 minutes. Spoon soup into serving bowls; top each with about 1 tablespoon sour cream and a pinch of nutmeg.
Nutrition Facts : Calories 344.8 calories, Carbohydrate 64.4 g, Cholesterol 24.8 mg, Fat 9.1 g, Fiber 4.9 g, Protein 4.4 g, SaturatedFat 5.4 g, Sodium 557.5 mg, Sugar 35.4 g
BUTTERNUT SQUASH SOUP WITH CIDER CREAM
Categories Soup/Stew Milk/Cream Blender Fruit Vegetable Thanksgiving Apple Leek Butternut Squash Fall Sour Cream Simmer Bon Appétit
Yield Serves 10
Number Of Ingredients 13
Steps:
- 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 stock 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.
BUTTERNUT SQUASH SOUP WITH CIDER CREAM
Make and share this Butternut Squash Soup With Cider Cream recipe from Food.com.
Provided by keeney
Categories < 60 Mins
Time 1h
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 244, Fat 15.1, SaturatedFat 8.8, Cholesterol 41.9, Sodium 237.4, Carbohydrate 24.6, Fiber 3.4, Sugar 7.6, Protein 5.3
BUTTERNUT SQUASH AND CIDER SOUP
Provided by Molly O'Neill
Categories appetizer
Time 40m
Yield Four servings
Number Of Ingredients 10
Steps:
- Heat a medium-size saucepan over low heat. Add the shallot, garlic and water. Cook until the shallot and garlic are softened, being careful not to let them burn, about 2 minutes. Add the squash and the chicken broth and bring to a boil. Reduce the heat, cover and simmer until the squash is soft, about 20 minutes.
- Carefully pour the mixture into a blender jar. Holding the top down with a towel, blend until smooth. Add the cider, light sour cream and salt. Continue blending until well combined. Soup can be made ahead up to this point. Place in a clean saucepan over low heat until heated through. Season with additional salt if needed.
- Ladle the soup among 4 bowls. Garnish with the diced red apple and cracked black pepper. Serve immediately.
Nutrition Facts : @context http, Calories 124, UnsaturatedFat 1 gram, Carbohydrate 26 grams, Fat 2 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 354 milligrams, Sugar 11 grams
BUTTERNUT SQUASH AND APPLE SOUP WITH CIDER CREAM
Make and share this Butternut Squash and Apple Soup With Cider Cream recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 2h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Melt the butter in a large pot over med-high heat; when hot, add in the squash, leeks, carrots, and celery; saute/stir until vegetables have softened slightly, 10-12 minutes.
- Add in apples, thyme, and sage; add in stock and 1 cup cider.
- Bring mixture to a simmer; decrease heat, cover, and simmer gently until vegetables and apples are tender, stirring occasionally, for about 30 minutes.
- Remove from heat and cool slightly.
- Meanwhile, make the cider cream--boil the remaining 1/2 cup cider in a small saucepan until it reduces to 1/4 cup, for about 5 minutes.
- Cool, then place sour cream in a bowl and whisk in reduced cider (cider cream can be prepared 1 day ahead; cover and refrigerate until ready to use).
- Puree the soup in batches in a food processor, blender, or food mill and return soup to the pot (can use an immersion blender to puree the soup in the pot).
- Taste soup and season with salt, as needed (soup can be prepared 1 day ahead, cool, cover, and refrigerate; reheat over medium heat).
- For the garnish--halve and core the reserved apple, then cut one half into paper-thin slices (eat or save the remaining half for another use).
- To serve--ladle soup into 6 shallow bowls and drizzle with cider cream; garnish each serving with crumbled bacon and a couple of apple slices.
Nutrition Facts : Calories 317.1, Fat 17.7, SaturatedFat 10.1, Cholesterol 42.7, Sodium 326, Carbohydrate 35, Fiber 4.7, Sugar 11.7, Protein 8.1
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