Butternut Squash and Cider Soup: 1993
Amanda Hesser
Photo by James Ransom
- Serves
- 4
This is a great soup to have in your everyday arsenal. It’s sweet, purely flavored, and can be made in a flash. The recipe came from Canyon Ranch, back when the Berkshires spa was little-known but expensive. Now it is just the latter. I think it's the perfect thing to serve the week after Thanksgiving, when you still crave the flavors but need a break from the heft. The recipe called for a red Rome or Delicious apple, neither of which I found tart enough. I changed it to Honey Crisp or Granny Smith.
Ingredients
- 1 shallot, sliced
- 1 clove garlic, peeled and minced
- 3 cups peeled, seeded, and cubed butternut squash
- 1/2 cup chicken broth, homemade or canned low-sodium
- 3/4 cup apple cider
- 1/4 cup light sour cream
- 1/2 teaspoon salt, plus more to taste
- 1/2 unpeeled Honeycrisp or Granny Smith apple, cored and finely diced
- Cracked black pepper
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Directions
- Step 1
Heat a medium-size saucepan over low heat. Add the shallot, garlic, and 1/4 cup water. Cook until the shallot and garlic are softened, being careful not to let them burn, 3 to 5 minutes. Add the squash and the chicken broth and bring to a boil. Reduce the heat, cover, and simmer until the squash is soft, about 20 minutes.
- Step 2
Carefully pour the mixture into a blender. Holding the top down with a towel, blend until smooth. Add the cider, sour cream, and salt. Continue blending until well combined. The soup can be made ahead up to this point. Place in a clean saucepan over low heat until heated through. Season with additional salt if needed.
- Step 3
Ladle the soup among 4 bowls. Garnish with the diced red apple and cracked black pepper. Serve immediately.