Butternut Cider Soup With Ginger Cream Recipe

  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)

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