Butternut Squash and Cider Soup
jodi
ingredients
- 1 butternut squash, about 1 1/2 pounds (2 pkg. diced fresh squash)
- 1 tablespoon extra virgin olive oil
- 1 cup chopped onion
- 1 cup vegetable or chicken stock
- 1 cup apple cider
- Salt and Pepper
- 1-2 tablespoons brown sugar
- cinnamon
directions
- 1
Swirl olive oil in the bottom of a large, heavy pot. Add onion 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.(I always use an immersion blender in the pot) Return the mixture to the pot, Season well with salt and pepper. Add brown sugar and a dash of cinnamon to taste. 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.)
- 2
Yield: 6 servings. (I always double and it freezes beautifully)
Source: NYT
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