Butternut Squash Soup with Cider Cream Recipe

10

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.

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.