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