I thought I was over butternut squash. Until I tasted this soup.
About two months ago, Jason’s mom, aunts, and cousin threw me a surprise baby shower. The party was disguised as a two year old’s birthday party and I was responsible for picking up the cake, which I did, and so I had not even the smallest inkling that something may be suspicious.
Imagine my surprise then when I walked into the party and people started congratulating me. I, obviously, was not the two year old birthday girl. It took me a solid three minutes (and seeing my mom and sister) to actually understand what was happening.
The shower was lovely and we received lots of great gifts that we’re truly grateful for as we pull the nursery together (2 1/2 weeks!). But the other memorable part of the party was this soup that Jason’s cousin Danielle made.
Butternut squash soups are a dime a dozen. They’re typically variations on the same theme: baby food—which would be appropriate for a baby shower. But this soup, infused with apples and cream, is so much more elegant.
About a week after the party I asked Danielle for the recipe, which she graciously shared with me, and I pass along to you.
Make this soup. It’ll change the way you think about butternut squash.
- 6 tablespoons butter
- 2½ - 3 lbs butternut squash, peeled, halved, and seeded, then cut into 1 inch cubes
- 2 cups leeks, chopped
- 1 carrot, peeled and chopped
- 2 celery stalks, chopped
- 2 small Granny Smith apples, peeled and coarsely chopped
- 1½ teaspoon dried thyme
- ½ teaspoon dried sage
- 1 teaspoon salt
- 5 cups vegetable broth
- 1½ cups apple cider, divided
- ½ cup heavy cream
- ⅔ cup sour cream
- Fresh chives or parsely, chopped
- In a large heavy bottomed saucepan, melt butter.
- Add squash, leeks, carrot, and celery. Cook for approximately 15 minutes, stirring occasionally, until vegetables have softened.
- Stir in apples, thyme, sage, and salt. Add broth and 1 cup of the apple cider. Bring soup to a boil, reduce heat, cover, and simmer for 30 minutes.
- Meanwhile, bring remaining ½ cup apple cider to boil in a small saucepan. Reduce by about half (it will take approximately 5 minutes). Let mixture cool and whisk in sour cream. Set aside.
- Once soup is done, let it cool slightly, then puree using a food processor or immersion blender. Stir in heavy cream.
- Serve soup with a little apple cider cream drizzled on top and with chives or parsley as garnish.
Adorable story :) I am not a fan of butternut squash soup, however the addition of the apples and sour cream intrigues me :) I may have to give this a go! BTW love that log place mat :)
writes mila furmanMila – I totally agree. Butternut squash soup is usually extremely boring. Try this one and report back on if it changed your mind :)
writes Vicky[…] Butternut Squash Soup with Apple Cider Cream […]
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