Curried Butternut Squash Soup with Cider Cream

Yield: 8 servings

Ingredients

• 1 tablespoon peanut oil
• 1 large onion, diced
• 1 clove garlic, minced
• ½ cup chopped peeled carrot
• ½ cup chopped celery
• 1 teaspoon curry
• ¾ teaspoon fresh minced ginger
• 1 teaspoon salt
• ¼ teaspoon red pepper flakes
• 6 cups chopped, peeled, and seeded roasted butternut squash
• 2 small Granny Smith apples, peeled, cored, chopped
• ½ teaspoon thyme
• 1 teaspoon fresh (or ½ teaspoon dried) sage leaves
• 4 cups water
• 1½ cups apple cider
• 1 cup non-fat sour cream

Soup

1. Preheat oven to 375°F.
2. Roast butternut squash in oven with skin on for 1 hour.
3. When cool, peel, cut in half, and scoop out seeds. Chop into large dice.
4. Warm oil in large saucepan over medium-high heat.
5. Sweat onions until translucent.
6. Add in garlic, carrots, celery, curry, ginger, salt, and red pepper flakes.
7. Add in one cup of water.
8. Cook until soft, approximately 10 minutes.
9. Add in squash, apples, thyme, and sage.
10. Add remaining 3 cups water and 1 cup cider and bring to boil.
11. Reduce heat to medium-low.
12. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes.

Cider Cream

1. While soup is cooking, place remaining cider in pan and simmer until reduced to 1/8 cup.
2. Cool.
3. Mix reduced cider into ½ cup non-fat sour cream.

Finish and Serve

1. Puree soup in blender being careful not to burn yourself.
2. Whisk in ½ cup non-fat sour cream.
3. To serve soup, drizzle with cider cream and garnish with fresh herbs.

Credits

Recipe by AccentHealth Chef Donna Brousseau.