Fall is a fickle season: hot one day, cool the next; too toasty for lentils and/or stews, too cool for gazpacho. This time of year we welcome soups back like dear old friends on our table. So celebrate the season with a great fall soup.
Cidered Baked Butternut Squash Soup
2 each (1 pound each) Butternut Squash
¾ cup Apple Cider
2 large onions chopped
2 tablespoons olive oil
4 medium carrots peeled and chopped
2 medium parsnip peeled and chopped
2 small apples cored, peeled and chopped
2 stalks celery chopped
6 cups chicken broth
½ cup whipping cream
2 teaspoons salt
4 teaspoons sage finely chopped
1 teaspoon rosemary finely chopped
Dash of fresh grated nutmeg
Shredded Gruyere cheese (garnish)
Herb croutons (garnish)
(Original recipe directions no longer exists. However, we suggest use this ingredients and follow these steps.
- Step 1
Pour specified amount of olive oil in a large pot, and cook the onion, celery, carrot, parsnips, cored apples, celery and squash 5 minutes, or until lightly browned. Add the spices. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
- Step 2
Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.