Butternut Squash Soup Made With Apple Cider Food

BUTTERNUT SQUASH SOUP MADE WITH APPLE CIDER

Steps:

• Begin by peeling and seeding the butternut squash. Roughly cut into 3-inch chunks. In a heavy bottomed soup pot or Dutch oven, melt 2 tablespoons of butter over medium heat and cook onion until translucent.
• Add butternut squash and chicken broth, apple cider, sage, cinnamon, and pumpkin pie spice. Turn the heat up to medium-high and simmer the soup until the butternut squash is very soft and pierced easily with a fork.
• Take the soup off the heat and allow it to cool enough that it's safe to blend. With a blender, blend the soup in three batches until it's totally smooth and creamy. (If you don't have a blender you can use a hand held immersion blender although I have found they don't get soups quite as smooth.)
• Return the pureed soup to the Dutch oven. Add cream and rewarm the soup over low heat. Taste the soup now and take the time to adjust the seasonings.
• Carefully add more salt and pepper to taste. Top the soup with croutons, or Cinnamon Spiced Granola and/or a drizzle of cream or goat cheese. Enjoy!

BUTTERNUT SQUASH AND APPLE SOUP

Steps:

• Melt butter in a large pot over medium-high heat. Saute butternut squash, leeks, carrots, and celery in hot butter until vegetables are softened, 10 to 12 minutes.
• Stir apples, thyme, and sage into the squash mixture; pour in chicken stock and cider. Bring mixture to a simmer, reduce heat to low, cover pot with a lid, and cook until vegetables and apples are tender, about 30 minutes. Remove soup from heat and cool slightly, about 10 minutes.
• Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return mixture to pot and season with salt to taste. Garnish individual servings with crumbled bacon.

BUTTERNUT SQUASH AND APPLE CIDER SOUP

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.

BUTTERNUT SQUASH AND APPLE SOUP

Steps:

• Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.
• Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.
• Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.
• Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.

BUTTERNUT SQUASH AND APPLE SOUP WITH CIDER CREAM

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.

BUTTERNUT SQUASH SOUP WITH CIDER CREAM

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.

APPLE BUTTERNUT SOUP

Steps:

• In a large saucepan coated with cooking spray, cook and stir onion in butter over medium heat until tender. Add garlic; cook 1 minute longer. Add the squash, broth, apple, water, thyme and salt. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until squash is tender. Cool slightly. , In a blender, process soup in batches until smooth. Return all to the pan; stir in cream and heat through (do not boil).

BUTTERNUT SQUASH SOUP WITH CIDER CREAM

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.

SQUASH, CIDER, AND APPLE SOUP

Steps:

• Melt the margarine in a medium-size pot or large saucepan over moderate heat.
• Stir in the onion, cover, and sweat for 10 minutes.
• Add the squash, apples, stock, salt, and bay leaf to the pot.
• Bring to a boil, reduce the heat to moderately low, cover, and simmer the soup until the squash and apples are very soft, about 20 minutes.
• Remove from the heat.
• As the soup simmers, pour the cider into a medium-size skillet, bring to a boil, and reduce to 4 or 5 tablespoons; you don't have to be too precise about it.
• Remove from the heat.
• Remove the bay leaf from the soup, then spoon the solids into a food processor.
• Process the mixture until smooth, then stir it back into the broth.
• Add the reduced cider.
• Reheat the soup, stirring in the brown sugar and spices.
• Serve piping hot.

BUTTERNUT SQUASH SOUP WITH APPLE & SMOKED CHEDDAR

Steps:

• In a large saucepan, heat the olive oil.
• Add the onion and cook over moderately high heat, stirring occasionally, until golden, about 8 minutes.
• Add the apple cider and cook until syrupy, about 3 minutes.
• Add the butternut squash and chicken stock and bring to a boil.
• Cover and simmer until the squash is very tender, about 40 minutes.
• In a blender, puree the soup in batches.
• Return the soup to the saucepan and stir in the cream. Season with salt and pepper and keep warm.
• Heat a medium skillet.
• Add the butter and diced apple and cook over high heat until the apple is tender and golden around the edges, about 2 minutes.
• Remove the skillet from the heat. Season lightly with salt and pepper.
• Ladle the soup into bowls; garnish with the smoked cheddar, sautéed apples and chives; serve.
• For Vegetarian do not use Chicken broth or stock. Use Vegetable broth.