by amanda
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by Sarah Shatz
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by Splash of Something
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by Splash of Something
1 shallot, sliced Ask a question about this ingredient
1 clove garlic, peeled and minced Ask a question about this ingredient
3 cups peeled, seeded and cubed butternut squash Ask a question about this ingredient
1/2 cup chicken broth, homemade or low-sodium canned Ask a question about this ingredient
3/4 cup apple cider Ask a question about this ingredient
1/4 cup light sour cream Ask a question about this ingredient
1/2 teaspoon salt, plus more to taste Ask a question about this ingredient
1/2 unpeeled Honey Crisp or Granny Smith apple, cored and finely diced Ask a question about this ingredient
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.
Ask a question about this stepCarefully 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.
Ask a question about this stepLadle the soup among 4 bowls. Garnish with the diced red apple and cracked black pepper. Serve immediately.
Ask a question about this stepi'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!
I hear you about the butter -- seemed like a deal-breaker, but then it surprises you with flavor.
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.
Would I be reported to the soup police for using vegetable broth?
Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
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First read the instructions... :)
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The shallots and garlic soften in water.
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Next you add the squash to the pan.
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Followed by what will seem like not enough chicken broth -- don't worry, it's plenty.
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The squash after it has steamed and softened.
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You'll want to carefully spoon it into a blender -- I kind of winged it.
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Pureeing.
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Now add the cider.
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And sour cream.
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Blender beauty shot!
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It's best to hold the top on with a tea towel -- I used a potholder.
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A little apple on the side and your work is done.
So good with a tiny bit of ginger jam swirled into the bowls at the end - Yum!!