MENU
 
 
 
 

  • ROASTED BUTTERNUT SQUASH AND CIDER SOUP

    4 votes
    ROASTED BUTTERNUT SQUASH AND CIDER SOUP
    Prep time:
    Cook time:
    Servings: 8
    by Lauren Hahn
    1 recipe
    		 >
    Something about the deep golden color of a bowl of Roasted Butternut Squash and Cider Soup just says Thanksgiving Day to me. The weather here in San Francisco is always a bit chilly and foggy. That's best remedied with warm, hearty dishes like this one. Beautiful butternut squash is roasted with butter, sugar and rosemary (for extra oomph!). We then sautee aromatic vegetables (and an apple!) and combine with the squash, stock and spices. Among the spices - ginger and apple cider. Blend it up and voila! A perfectly sweet, salty, tangy soup. If you're feeling decadent and fancy (as I often do), garnish with crème fraîche and a teeny sage leaf. A favorite of mine and everyone who consumes it. Enjoy!

    Ingredients

    • Soup:
    • 1 small butternut squash (can substitute a sugar pumpkin)
    • 3 Tablespoons butter
    • 2 Tablespoons packed brown sugar
    • 1 1/2 teaspoons fresh rosemary, chopped or 1 teaspoon dried
    • 4 cups fresh chicken or vegetable stock
    • 1/2 large onion, peeled and coarsely chopped
    • 2 medium carrots, peeled and finely chopped
    • 2 large cloves garlic, peeled
    • 1/2 tart apple, such as Granny Smith, peeled, cored and finely chopped
    • 1/2 cup apple cider or apple juice
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground mace
    • 1 small bay leaf
    • 1 1/2 teaspoons kosher salt
    • 1/4 teaspoon freshly ground black pepper
    • Garnish:
    • 1/4 cup crème fraîche
    • 1 small sage leaf, minced
    • Pinch of kosher salt
    • Fresh rosemary sprigs for garnish

    Directions

    1. Preheat the oven to 425°F.
    2. Roast Squash: Cut squash or pumpkin in half and scoop out seeds. Place in roasting pan, flesh side up. Divide butter and brown sugar among the cavities. Sprinkle with rosemary. Pour 1/4 of the stock around squash and cover pan with foil. Roast in preheated oven until squash is soft, about 45 minutes – 1 hour.
    3. Sauté Vegetables: In large stockpot, melt remaining butter. Add onions, carrots, garlic, and apple and sauté until soft, about 7 minutes. Remove squash from oven, cool slightly then scoop flesh out of skins and add to stockpot. Meanwhile combine the remaining stock, cider, ginger, mace, bay leaf, salt and pepper bring to a boil then add to the stockpot.
    4. Puree Soup: Working in batches, puree soup in blender on high speed (filling no more than 1/2 full) until very smooth and light, 2 to 3 minutes per batch. (Take care by holding lid on with towel because soup can spit.) Strain soup through fine strainer into second stock pot over medium heat.
    5. Crème Fraîche: Combine crème fraîche and the chopped sage with salt. Set aside.
    6. Serve: When all the soup has been pureed, bring to a boil and simmer for a few minutes to blend the flavors. Add additional seasoning if necessary. Serve soup in bowls, topped with dollop of crème fraîche and chopped rosemary.

    Similar Recipes

    Leave a review or comment