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Receta ROASTED BUTTERNUT SQUASH AND CIDER SOUP

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Something about the deep golden color of a bowl of Roasted Butternut Squash and Cider Soup just says Thanksgiving Day to me.

The weather here in San Francisco is always a bit chilly and foggy. That's best remedied with warm, hearty dishes like this one.

Beautiful butternut squash is roasted with butter, sugar and rosemary (for extra oomph!). We then sautee aromatic vegetables (and an apple!) and combine with the squash, stock and spices. Among the spices - ginger and apple cider. Blend it up and voila! A perfectly sweet, salty, tangy soup.

If you're feeling decadent and fancy (as I often do), garnish with crème fraîche and a teeny sage leaf.

A favorite of mine and everyone who consumes it.

Enjoy!

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 8
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Ingredientes

Cost per serving $1.11 view details

Direcciones

  1. Preheat the oven to 425°F.
  2. Roast Squash: Cut squash or pumpkin in half and scoop out seeds. Place in roasting pan, flesh side up. Divide butter and brown sugar among the cavities. Sprinkle with rosemary. Pour 1/4 of the stock around squash and cover pan with foil. Roast in preheated oven until squash is soft, about 45 minutes – 1 hour.
  3. Sauté Vegetables: In large stockpot, melt remaining butter. Add onions, carrots, garlic, and apple and sauté until soft, about 7 minutes. Remove squash from oven, cool slightly then scoop flesh out of skins and add to stockpot. Meanwhile combine the remaining stock, cider, ginger, mace, bay leaf, salt and pepper bring to a boil then add to the stockpot.
  4. Puree Soup: Working in batches, puree soup in blender on high speed (filling no more than 1/2 full) until very smooth and light, 2 to 3 minutes per batch. (Take care by holding lid on with towel because soup can spit.) Strain soup through fine strainer into second stock pot over medium heat.
  5. Crème Fraîche: Combine crème fraîche and the chopped sage with salt. Set aside.
  6. Serve: When all the soup has been pureed, bring to a boil and simmer for a few minutes to blend the flavors. Add additional seasoning if necessary. Serve soup in bowls, topped with dollop of crème fraîche and chopped rosemary.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 148g
Recipe makes 8 servings
Calories 283  
Calories from Fat 161 57%
Total Fat 18.13g 23%
Saturated Fat 7.69g 31%
Trans Fat 0.0g  
Cholesterol 72mg 24%
Sodium 558mg 23%
Potassium 260mg 7%
Total Carbs 14.43g 4%
Dietary Fiber 1.1g 4%
Sugars 11.67g 8%
Protein 15.49g 25%
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