Butternut Squash & Apple Soup with Cider Cream
By Recipe developed for Sur La Table’s Cooking Classes
Images
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
Procedure
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.
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.
Butternut Squash & Apple Soup with Cider Cream
By Recipe developed for Sur La Table’s Cooking Classes
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
Procedure
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.
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.