Butternut Squash and Cider Soup: 1993

- Amanda

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.

1993: Butternut Squash and Cider Soup

Readers:

Jodi Eisner, Livingston, NJ, email.

“I’ve given this recipe to so many people, who have told me that they’ve passed it to so many people, that I do believe that if you come to my Livingston neighborhood on Thanksgiving day, you can smell all the pots of it simmering!”

Cooking Notes:

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.

Serves 4

• 1 shallot, sliced
  
• 1 clove garlic, peeled and minced
  
• 3 cups peeled, seeded and cubed butternut squash
  
• 1/2 cup chicken broth, homemade or low-sodium canned
  
• 3/4 cup apple cider
  
•  1/4 cup light sour cream
  
• 1/2 teaspoon salt, plus more to taste
  
• 1/2 unpeeled Honey Crisp or Granny Smith apple, cored and finely diced
  
• Cracked black pepper
• 
  

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.

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.

3. Ladle the soup among 4 bowls. Garnish with the diced red apple and cracked black pepper. Serve immediately.

Footnote:

August 29, 1993: “Food; Remedial Eating” by Molly O’Neill. Recipe by Barry Correia, the chef at Canyon Ranch in upstate New York.