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Butternut Squash Soup With Cider Cream

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“A wonderful do-ahead, as soup and cider cream can be made1 day ahead.”
READY IN:
1hr
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in heavy, large saucepan over medium high heat. Add squash, leeks, carrots and celery; saute until slightly softened, about 15 minutes.
  2. Mix in apples, thyme and sage.
  3. Add chicken stock and 1 cup cider and bring to a boil. Reduce heat to medium-low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.
  4. Working batches, puree soup in blender.
  5. Return soup to pan. Boil remaining 1/2 cup cider in heavy, small saucepan until reduced to 1/4 cup, about 5 minutes. Cool.
  6. Place sour cream in small bowl and wisk in reducd cider.
  7. (Soup and cider cream can be made made 1 day ahad. Cover separately and refrigerate.).
  8. Bring soup to a simmer and serve with a dollop of cider cream.

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