Butternut Squash Soup With Cider Cream Food

ROASTED BUTTERNUT SQUASH CREAM SOUP WITH GINGER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Brush cut side of butternut squash with olive oil and place on a baking sheet, cut-side down.
• Bake in the preheated oven until peel is crinkly and butternut squash is soft, about 40 minutes. Scrape flesh into a bowl with a spoon and set aside.
• Melt butter in a large pot over medium heat and cook onions until soft and translucent, about 5 minutes. Add squash flesh, 2 cups hot broth, and ginger. Season with ginger, curry, cumin, sugar, salt, and pepper. Bring soup to a boil, reduce heat, and simmer until flavors are well combined, about 15 minutes.
• Puree soup with an immersion blender until smooth. Add more hot broth for a thinner soup. Stir in cream and season to taste with sugar, apple cider vinegar, cayenne pepper, and salt.

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 SOUP WITH SOUR CREAM

Steps:

• Heat oil in large saucepan on medium heat. Add squash, onions and garlic; cook 5 min. or until crisp-tender, stirring occasionally. Stir in allspice; cook and stir 1 min.
• Add bouillon and water. Bring to boil; cover. Simmer on low heat 15 min. or until squash is tender. Process, in batches, in food processor until smooth. Return to saucepan; cook until heated through, stirring occasionally.
• Ladle into 8 bowls. Top with sour cream.

CREAMY BUTTERNUT SQUASH SOUP

Steps:

• In a small saucepan, saute onion in butter until tender. Add squash and potato; cook and stir for 2 minutes. Add the water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender., Cool slightly. In a blender, cover and process soup until smooth. Return to the pan; stir in milk and heat through.

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.

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.

BUTTERNUT SQUASH AND CIDER SOUP

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.

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.

SQUASH AND CIDER SOUP

Steps:

• With a vegetable peeler, peel the squash from top to bottom. With a large, heavy knife, cut it in half lengthwise. Discard the seeds. Cut the two halves in half lengthwise, and then cut across to make large cubes. There should be about 4 cups.
• Swirl olive oil in the bottom of a large, heavy pot. Add onion and garlic, and cook slowly until soft, about 5 minutes. Add squash cubes, stock and 1 cup of cider. Cover, and cook over medium heat until the squash is very tender, about 20 minutes.
• Uncover, remove pot from heat and let rest 10 minutes. In a food processor, puree the mixture, in 2 batches if necessary. Return the mixture to the pot, and whisk in up to 1 cup of the remaining cider, thinning mixture to desired consistency. Season well with salt and pepper. Heat again until very hot, divide into 6 soup bowls and serve. (Soup can be made in advance and frozen, or refrigerated overnight and reheated before serving.)