Squash And Cider Soup

• 1 butternut squash, about 1 1/2 pounds
• 1 tablespoon extra virgin olive oil
• 1 cup chopped onion
• 1 clove garlic, peeled and minced
• 1 cup vegetable or chicken stock
• 2 cups apple cider, approximately
• Fine sea salt to taste
• Freshly ground pepper to taste

1. With a vegetable peeler, peel the squash from top to bottom.
2. With a large, heavy knife, cut it in half lengthwise.
3. Discard the seeds.
4. Cut the two halves in half lengthwise, and then cut across to make large cubes.
5. There should be about 4 cups.
6. Swirl olive oil in the bottom of a large, heavy pot.
7. Add onion and garlic, and cook slowly until soft, about 5 minutes.
8. Add squash cubes, stock and 1 cup of cider.
9. Cover, and cook over medium heat until the squash is very tender, about 20 minutes.
10. Uncover, remove pot from heat and let rest 10 minutes.
11. In a food processor, puree the mixture, in 2 batches if necessary.
12. Return the mixture to the pot, and whisk in up to 1 cup of the remaining cider, thinning mixture to desired consistency.
13. Season well with salt and pepper.
14. Heat again until very hot, divide into 6 soup bowls and serve.
15. (Soup can be made in advance and frozen, or refrigerated overnight and reheated before serving.)

butternut squash, extra virgin olive oil, onion, clove garlic, vegetable, apple cider, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/9672 (may not work)