Butternut Squash and Cider Soup
Ingredients (10 servings)
| Amount | Measure | Name |
|---|---|---|
| 3.00 | lb | Squash, butternut flesh only, diced |
| 2.00 | oz | Oil |
| 2.00 | oz | Onions ,diced |
| 3.00 | oz | Celery ,sliced |
| 3.00 | oz | Carrots ,large diced |
| 2.00 | oz | Leeks ,sliced |
| 2.00 | pt | Cider |
| 2.00 | tbsp | Ginger root , finely grated |
| 3.00 | qt | LeGout 095 chicken base, prepared ,prepared |
| 1.00 | tsp | Allspice |
| 1.00 | tsp | Nutmeg, ground |
| 1.00 | tsp | Cumin, ground |
| 3.00 | qt | LEGOUT® 095 Chicken Base 1 lb 12 x 1 Lb prepared |
| 1.00 | x | Star anise |
| 4.00 | x | Parsley ,stems snipped in half |
| 1.00 | x | Thyme sprigs |
| 6.00 | x | Peppercorns, black ,cracked |
| 2.00 | cup | Cream, heavy |
| 4.00 | oz | Butter ,cold and cubed |
| salt and pepper , to taste |
Preparation
1] Preheat oven to 400 degrees. Mix peeled and cubed butternut squash with 1oz of oil. Roast butternut squash in oven until soft.
2] Heat remaining oil in soup pot. Saute onions,leeks,carrots,celery and ground spices until fragrant.
3] Deglaze with cider, add squash, stock and sachet simmer until tender.
4] Remove sachet puree with stick mixer until smooth, add heavy cream and mix in butter. Season to taste. Adjust consistency if needed.
NOTES : Yields 2 1/2 qts.
To prepare sachet: Cut a cheese cloth into squares. Place spice and herbs in cheeses cloth. Tie with twine, leaving a long piece for easy extraction from the soup.
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