Butternut Squash and Cider Soup: 1993

By • December 7, 2010 • 16 Comments



Author Notes: 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.Amanda Hesser

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 Honeycrisp 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.
From Our Friends
powered by ZergNet

Tags: butternut squash, Soups

Comments (16) Questions (2)

Default-small
Default-small
Stringio

9 months ago Maria Victoria Arnold

Does it really need to be put into a big blender or could one use a stick blender instead?

Tad_and_amanda_in_the_kitchen

9 months ago Amanda Hesser

Amanda is a co-founder of Food52.

You can try an immersion/stick blender -- it should work!

Img_2784

over 1 year ago Miss Carolyn

This was not my favorite soup, I was so excited for this soup and it was kind of a let down. To many flavors, maybe it would be better without the sour cream.

Default-small

over 1 year ago vanessa.b

Has anyone tried making this ahead of time and reheating it? I am looking for a soup to serve with Thanksgiving, but would love to be able to make it a day or two ahead of time and then freeze it.

Tad_and_amanda_in_the_kitchen

over 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

You can definitely make it ahead, just save the sour cream part for just before serving.

Default-small

over 1 year ago flourpower

I make this ahead all the time - without the sour cream. You don't need to freeze it - it will be delicious if you make it 2-3 days ahead, keep it in the fridge and reheat. You can also add a bit of creme fraiche after reheating if you want instead of the sour cream. Delicious!

Default-small

over 1 year ago vanessa.b

Great! Thank you!

3-bizcard

over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

This is the best soup it's creamy, a little sweet, earthy and so delicious!

Default-small

almost 2 years ago triplip

This is really yummy, but didn't make much. 4 very small servings would come out of this recipe. I would double it next time.

Default-small

over 2 years ago flourpower

So good with a tiny bit of ginger jam swirled into the bowls at the end - Yum!!

Tad_and_amanda_in_the_kitchen

over 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Nice idea.

Henrykiss

over 2 years ago arielleclementine

i'm making this for the third time this fall- i think it is just perfect! i was initially mistrustful of the lack of butter, but i followed the recipe as written and absolutely loved it. thanks for sharing!

Tad_and_amanda_in_the_kitchen

over 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

I hear you about the butter -- seemed like a deal-breaker, but then it surprises you with flavor.

Default-small

over 2 years ago Stu37

Just made this for the third time, but went w/ the approach in the Pear Soup highlighted this week. Rendered some bacon, sweated the onion/garlic in the bacon fat and then continued on. Topped the soup with the bacon and some blue cheese (as in the Pear Soup recipe). Highly recommend - this recipe is good on its own, but this makes it just a little richer.

Default-small

over 3 years ago Paulskiogorki

Would I be reported to the soup police for using vegetable broth?

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

I won't tell. Pinky promise.