Butternut Cider Soup With Ginger Cream Recipe

• 2 lb butternut squash - (8 c. diced)
• 6 x bacon slices
• 4 Tbsp. butter (divided)
• 1 c. minced onion Salt to taste Freshly-grnd black pepper to taste
• 1/2 c. vermouth or possibly other dry white wine
• 3 1/2 c. cider
• 1 tsp grated fresh ginger
• 1 c. whipping cream
• 1/4 tsp fresh-grated nutmeg

1. With a very sharp knife, cut off stem and blossom ends of squash.
2. With a potato peeler, slice off skin.
3. Cut squash in half lengthwise; scoop out and throw away seeds and strings.
4. Cut squash into 1-inch cubes.
5. You should have about 8 c..
6. In a soup kettle, fry bacon till crisp.
7. Remove and drain on paper towels.
8. Add in 2 Tbsp.
9. butter to the bacon fat and heat.
10. Add in squash and saute/fry over high heat, stirring often, till chunks begin to caramelize and turn brown, about 5 min.
11. Add in remaining butter and onion.
12. Season with salt and pepper.
13. Reduce heat to medium and cook till onion is softened, about 5 min longer.
14. Increase heat to medium-high, add in vermouth and stir till the liquid is absorbed.
15. Add in cider.
16. Bring to a boil, reduce heat, cover and simmer for 15 min.
17. Meanwhile, combine ginger and whipping cream in a small saucepan.
18. Boil over high heat, whisking constantly, till cream is reduced to 1/2 c.. Set aside.
19. In batches, puree soup in a food processor or possibly blender.
20. Return to kettle and add in additional cider, if necessary, to produce a thick, soupy consistency.
21. Stir in nutmeg and crumble in bacon.
22. Heat through.
23. Ladle soup into 8 bowls.
24. Place a small amount of ginger cream in the center of each bowl and swirl to create an attractive pattern.
25. This recipe yields 8 servings.
26. Comments: This is a very rich-tasting soup.
27. One you can be proud to serve your guests.

butternut squash , bacon, butter, onion salt, white wine, cider, ginger, whipping cream, nutmeg

Taken from cookeatshare.com/recipes/butternut-cider-soup-with-ginger-cream-96165 (may not work)