Review Your Order
Close

Shopping Cart

Butternut Squash & Apple Soup with Cider Cream

Serves: Makes 6 servings

Ingredients:

  • Soup:
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 large butternut squash, peeled, seeded and roughly chopped
  • 4 small red apples, peeled, cored and chopped
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • 4 cups vegetable or chicken broth, low-sodium
  • 1 cup heavy whipping cream or whole milk
  • 1 tablespoon lemon juice
  • Kosher salt and freshly ground pepper

  • Cider Cream:
  • ½ cup apple juice
  • 1 cup heavy whipping cream


    • Procedures:

      Autumn in a bowl—sweet red apples pair perfectly with mellow butternut squash. This decadently creamy soup features a hint of spice for incredible depth of flavor.

      Place a large, heavy saucepan on the stove over a medium heat and add the oil. When the oil is shimmering, add the onions and cook until tender and translucent, about 5 minutes. Add the garlic cook until fragrant, about 1 minute. Add the squash and cook, stirring often, until starting to soften, about 10 minutes. Add the apples, cayenne, cinnamon and ginger and cook until lightly brown, about 5 minutes. Add the broth (just enough to cover the vegetables) and bring to a boil. Reduce to a simmer and cook until the vegetables are very soft, about 30 minutes.

      Remove from the heat and, using an immersion blender, purée soup until smooth. Alternatively, you can purée the soup in batches in a food processor or blender. Use a wooden spoon to stir the cream or milk into soup. Add lemon juice. Taste and adjust seasoning with salt and pepper.

      To prepare cider cream: Place the apple juice into small saucepan over a medium-high heat and bring to boil. When the apple juice has reduced by half, remove from the stove and allow to cool down completely. In a bowl, whisk the cream until slightly thickened. Whisk in the apple cider reduction until thoroughly combined.

      To serve: Ladle the soup into warmed soup bowls and drizzle the cider cream over the soup. Serve immediately. Note: to serve as pictured, leave a few chunks of squash whole for texture, and top with pumpkin seeds.

      Recipe developed for Sur La Table’s Cooking Classes

These Are Perfect For This Recipe

Breville Control Grip Immersion Blender

Stars: 4.9

New While many immersion mixers can be clunky and hard to handle, Breville makes blending easier with their unique Control Grip™. This ergonomic trigger grip can be operated from a very natural hand position. Plus, the innovative, oval-shaped blade... More About Breville Control Grip Immersion Blender »

687475
Standard Shipping Rates Apply
In Stock and Ready to Ship
 
 
Registry Management: Multiple Registries
Close

Choose a Registry

We've found more than just one registry in your account. Which registry would you like to choose?

Registry Management: Multiple Registries
Close

Choose a Registry

We've found more than just one registry in your account. Which registry would you like to choose?