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Ingredientes
- 2 lb butternut squash - (8 c. diced)
- 6 x bacon slices
- 4 Tbsp. butter (divided)
- 1 c. minced onion Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. vermouth or possibly other dry white wine
- 3 1/2 c. cider
- 1 tsp grated fresh ginger
- 1 c. whipping cream
- 1/4 tsp fresh-grated nutmeg
Direcciones
- With a very sharp knife, cut off stem and blossom ends of squash. With a potato peeler, slice off skin. Cut squash in half lengthwise; scoop out and throw away seeds and strings. Cut squash into 1-inch cubes. You should have about 8 c..
- In a soup kettle, fry bacon till crisp. Remove and drain on paper towels. Add in 2 Tbsp. butter to the bacon fat and heat. Add in squash and saute/fry over high heat, stirring often, till chunks begin to caramelize and turn brown, about 5 min.
- Add in remaining butter and onion. Season with salt and pepper. Reduce heat to medium and cook till onion is softened, about 5 min longer. Increase heat to medium-high, add in vermouth and stir till the liquid is absorbed. Add in cider. Bring to a boil, reduce heat, cover and simmer for 15 min.
- Meanwhile, combine ginger and whipping cream in a small saucepan. Boil over high heat, whisking constantly, till cream is reduced to 1/2 c.. Set aside.
- In batches, puree soup in a food processor or possibly blender. Return to kettle and add in additional cider, if necessary, to produce a thick, soupy consistency. Stir in nutmeg and crumble in bacon. Heat through.
- Ladle soup into 8 bowls. Place a small amount of ginger cream in the center of each bowl and swirl to create an attractive pattern.
- This recipe yields 8 servings.
- Comments: This is a very rich-tasting soup. One you can be proud to serve your guests.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 292g | |
| Recipe makes 8 servings | |
| Calories 402 | |
| Calories from Fat 195 | 49% |
| Total Fat 21.96g | 27% |
| Saturated Fat 10.57g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 661mg | 28% |
| Potassium 1816mg | 52% |
| Total Carbs 43.24g | 12% |
| Dietary Fiber 10.3g | 34% |
| Sugars 23.29g | 16% |
| Protein 7.31g | 12% |
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