SQUASH AND CIDER SOUP

Squash And Cider Soup image

Provided by Suzanne Hamlin

Categories easy, lunch, soups and stews, appetizer

Time 35m

Yield 6 servings

Number Of Ingredients 8

Ingredients

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

Steps:

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

Nutrition Facts : @context http, Calories 129, UnsaturatedFat 2 grams, Carbohydrate 25 grams, Fat 3 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 619 milligrams, Sugar 12 grams