Twin Springs Fruit Farm

Butternut Squash Soup with Cider Cream

Butternut Squash Soup with Cider Cream
  • 5 Tbs. butter
  • 2 & ½ lbs. TSFF winter squash, peeled, seeded, and cut into ½ inch pieces, around 6 cups
  • 2 cups chopped leeks, white and pale green parts only
  • ½ cup TSFF orange* carrots, scrubbed and chopped
  • ½ cup chopped TSFF celery, if available
  • 2 med. TSFF GoldRush apples, not peeled, but cored, and chopped
  • 1 & ½ tsp. dried thyme
  • ½ tsp. dried crumbled sage
  • 5 cups of chicken or vegetable stock
  • 1 & ½ cups TSFF apple cider
  • ⅔ cup sour cream
  1. Melt butter in heavy large saucepan over medium-high heat. Add squash, leeks, carrot and celery; sauté until slightly softened, about 15 minutes.
  2. Mix in apples, thyme and sage. Add 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.
  3. Working in batches, purée soup in blender or food processor (or use an immersion blender, though I think the texture may not turn out as silky, but it is far less work).
  4. Return soup to pan. In a separate small pan boil the remaining ½ cup cider until reduced to ¼ cup, about 5 minutes. Cool. Place sour cream in a small bowl; whisk in the reduced and cooled cider. (Soup and cider cream may be made a day ahead. Cover and refrigerate.)
  5. Bring soup to a simmer; mix in whipping cream. Ladle soup into bowls, and drizzle with cider cream. Top with chives.