Butternut Squash Soup with Cider Cream

By KrissyW330

Also with crispy prosciutto or with hazelnut cream

Ingredients

• For crispy prosciutto version add:
• 5 5 5 tablespoons butter
• 2 1/2 2 1/2 1/2-inch 6 butternut squash, peeled, seeded, cut into 1/2-inch pieces (about 6 cups)
• 2 2 2 cups chopped leeks (white and pale green parts only)
• 1/2 1/2 1/2 cup chopped peeled carrot
• 1/2 1/2 1/2 cup chopped celery
• 2 2 2 small Granny Smith apples, peeled, cored, chopped
• 1 1/2 1 1/2 1/2 teaspoons dried thyme
• 1/2 1/2 1/2 teaspoon crumbled dried sage leaves
• 5 5 5 cups chicken stock or canned low-salt chicken broth
• 1 1/2 1 1/2 1/2 cups apple cider
• 2/3 2/3 2/3 cup sour cream
• 1/2 1/2 1/2 cup whipping cream
• Chopped fresh chives
• 8 8 8 oz. thinly sliced prosciutto
• 5 5 * 5 Tbs. unsalted butter
• 4 4 1/4-inch 4 red Anjou pears, cored and cut into 1/4-inch slices
• to 350°F. oven to 350°F.
• 2 20 to slices in a single layer on 2 baking sheets and bake until crisp, about 20 minutes. Transfer the baking sheets to wire racks and let the prosciutto cool completely.
• Garnish with the prosciutto and remaining pear slices. Serve immediately.
• For hazelnut cream version add:
• 1 1⁄3 1⁄3 cup heavy cream
• 2 2 2 Tbs. finely chopped toasted hazelnuts
• to 1 saucepan over medium heat, warm the cream until steam starts to rise. Remove from the heat, add the hazelnuts and let cool. Season with salt and pepper. Refrigerate for 1 hour.
• Whisk the hazelnut cream until lightly foamy. Ladle the soup into warmed bowls and top each serving with the hazelnut cream.

Details

Servings 10
Adapted from epicurious.com

Preparation

Step 1

Melt butter in heavy large saucepan over medium-high heat. Add squash, leeks, carrot and celery; sauté until slightly softened, about 15 minutes. Mix in apples, thyme and sage. Add stock and 1 cup cider and bring to boil. Reduce heat to medium-low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.

Working in batches, purée soup in blender. Return soup to pan. Boil remaining 1/2 cup cider in heavy small saucepan until reduced to 1/4 cup, about 5 minutes. Cool. Place sour cream in small bowl. Whisk in reduced cider. (Soup and cider cream can be made 1 day ahead. Cover separately and refrigerate.)

Bring soup to simmer. Mix in whipping cream. Ladle soup into bowls. Drizzle with cider cream. Top with chives.