Recipe Database
Roasted Squash Soup with Cider Cream
Roasted Squash Soup with Cider Cream

2 whole butternut squash, quartered and seeded
olive oil
salt and pepper
4 carrots peeled and thickly sliced
6 shallots thickly sliced
2 celery stalks, thickly sliced
4 garlic cloves, minced
3/4 tsp. fresh nutmeg
1 Tbl. minced fresh sage
12 cups chicken broth
1 c. heavy cream
1/2c. apple cider, reduced to 2 tbs. and cooled

Preheat oven to 425ยบ. Place squash on sheet pan and drizzle with olive oil. Season with salt and pepper. Place squash cut side down. Roast, turning squash, occasionally about 45 minutes. Turn sheet halfway thru the baking. Let squash cool. Scoop out flesh. +++++++++++++++++++++++++++++==++++++++++++++++ In large stockpot over med. heat, warm 2 Tbl. oil. Add carrots, shallots, celery, salt and pepper. Cover and cook, stirring occasionally 7 minutes. Add garlic, nutmeg, and sage and cook 1 minute. Add squash and broth to pot. Cover and bring to a boil. Reduce heat to med. low; simmer 15 minutes. Use immersion blender, puree soup until smooth. In bowl whisk cream until slightly thickened. Whisk in cider; add to pot and simmer about 3 minutes. Ladle into bowls and serve. .