Butternut Squash Soup

By MaryEllen

Ingredients

• 2 quarts water
• 4 pounds butternut squash, peeled and chopped
• 2 1/2 pounds sweet potatoes, peeled and chopped
• 1 teaspoon cinnamon
• 1/2 cup maple syrup
• 1 cup apple cider
• 2 cups half-and-half
• 2 tablespoons salt
• 1/2 cup sour cream
• 1 teaspoon cinnamon

Preparation

Step 1

In a large stock pot, combine water, squash and sweet potatoes. Cover and cook on high heat until the vegetables are tender, about 40 minutes.

Add cinnamon, maple syrup and apple cider. Puree with an immersion blender, or in batches in a standard blender, until smooth. Stir in half-and-half, then salt. Taste and adjust to your liking.

Stir the sour cream and cinnamon together to create crema. Serve soup warm with a heaping tablespoon of crema.

Yield: 5 quarts, or 10 servings


Read more here: http://therecipe.nandointeractive.com/specialty-house-weathervanes-butternut-squash-soup/#storylink=cpy