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Butternut Squash Soup with Nutmeg Cream
5 T butter
2 1/2 pounds butternut squash, peeled, seeded and cut into 1-2" cubes
2 cups chopped leeks (white and pale green parts only)
½ cup chopped peeled carrot
½ cup chopped onion
½ t salt
2 small Granny Smith apples, peeled, cored, chopped
1 ½ t dried thyme
1/4 t nutmeg plus ¼ t
1 T fresh minced ginger
1/8 t cayenne
5 cups chicken stock or canned low-salt chicken broth
1 cup apple cider plus ¾ cup
½ cup whipping cream
Chopped fresh chives or red peppers
1. Melt butter in a heavy, 4-quart saucepan over medium heat. Add squash, leeks,
carrot and onion, sauté until onions are softened, about 15 minutes.
2. Mix in apples, thyme and spices. Add stock and cider and bring to boil.
Reduce heat to medium-low. Cover and simmer until squash is tender, stirring
occasionally, about 30 minutes. Cool slightly.
3. Puree soup in pan with immersion blender (or working in batches, puree soup in blender).
4. Boil remaining ¾ cup cider in heavy small sauce pan until reduced to 3 T, about 5 minutes.
Cool. Whip cream and ¼ t ground nutmeg to a soft peak, fold in concentrated cider.
Bring soup to simmer. Ladle soup into bowls. Drizzle with cider cream. Top with chives or red peppers.