There are many, many variations on pumpkin & winter squash soups. You can use any sort of winter squash – longneck pumpkins, butternut, Kabocha, etc. – in this sort of soup. The Cider Cream sounded intriguing, so we included this one, but feel free to experiment. Other winning possibilities for ingredients include maple syrup, fresh ginger, curry powder, 5 spice powder, or a southwestern combination of cumin, coriander & chili powder.
From Bon Appétit, November 1998
Serves10.
5 tablespoons butter 2 1/2 pounds butternut squash, peeled, seeded, cut into 1/2-inch pieces (about 6 cups) 2 cups chopped leeks (white and pale green parts only) 1/2 cup chopped peeled carrot 1/2 cup chopped celery 2 small Granny Smith apples, peeled, cored, chopped 1 1/2 teaspoons dried thyme 1/2 teaspoon crumbled dried sage leaves 5 cups chicken stock or canned low-salt chicken broth 1 1/2 cups apple cider 2/3 cup sour cream 1/2 cup whipping cream Chopped fresh chives
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.
