Roasted Butternut Soup with Cider Cream
- 2 butternut squash, each about 3 lb, halved and seeded
- olive oil as needed
- salt and freshly ground pepper, to taste
- 4 carrots, peeled and thickly sliced
- 6 shallots, thickly sliced
- 2 celery stalks, thickly sliced
- 4 garlic cloves, minced
- 3/4 tsp freshly grated nutmeg
- 1 T minced fresh sage
- 12 C chicken broth
- 1 C heavy cream
- 1/2 C apple cider, reduced to 2 T and cooled
Preparation time 30mins
Cooking time 60mins
Preheat oven to 425 F.
Place the utternut squash on to a baking sheet. Drizzle the pumpkins with olive oil and season with salt and pepper. Place the squash cut side down, on the baking sheet. Roast until tender and beginning to brown, about 45 minutes; rotate the baking sheets halfway through the roasting time. Let the squash cool, then scoop the flesh into a bowl.
In a large stock pot over medium-high heat, warm 2 tablespoons of olive oil. Add the carrots, shallots, celery, salt and pepper. Cover and cook, stirring occasionally, until the vegetables begin to soften, about 7 minutes. Add the garlic, nutmeg, and sage, and cook, stirring frequently, for 1 minute. Add the squash flesh and broth, cover the pot and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes. Using an imersion blender, puree the soup until smooth.
In a bowl, whisk the cream until slightly thickened. Whisk in the reduced apple cider until blended. Ladle the soup into warmed bowls and drizzle with the cider cream. Serve immediately.