Butternut squash has a long shelf life- which works well for me when I receive large quantities of it as part of my CSA! As you can imagine the growing season in New England is short, though our local farm does an amazing job of squeezing every last bit of sunshine and warmth out of earth and sky to make the harvest last as long as possible. In fact, they do such a good job, that the farm offers an “Extended Harvest” share, with pick ups well into November.
Each week from June through November I am the happy recipient of culinary treasures… fruits and veggies of all sorts. The spring and summer pick ups generally contain perishable produce that has to be dealt with immediately… eaten, frozen, or canned for future meals. The November shares are far more forgiving in terms of shelf life; onions, garlic, potatoes, and winter squash can live on my kitchen counter or in a cool spot in the basement for a long while before I turn my attention to them. Cabbages, radishes, and carrots will survive almost the entire winter in the produce drawers of my fridge.
Butternut squash is one of my favorite winter veggies and incredibly versatile. It can be baked, roasted, or turned into soup, pairing well with many different types of flavors. According to The Flavor Bible, the wide range of combinations include (but is definitely not limited to):
Butternut squash + bacon + maple syrup + sage
Butternut squash + cilantro + coconut + ginger
Butternut squash + ricotta cheese + sage
Below is my take on Butternut Squash Soup with Cider Cream. The tart apples are beautiful with the rich nutty squash, while the cider’s sweetness rounds everything out. I usually use chicken stock, but vegetable stock will work equally well if you’d like to keep this strictly vegetarian.
Do you have a favorite winter vegetable that you like to use? What do you with it?
Butternut Squash Soup with Cider Cream
*adapted from Bon Appetit
Ingredients:
5 Tablespoons unsalted butter
2 ½ lbs butternut squash, peeled, seeded, cut into ½-inch pieces (about 6 cups)
2 cups chopped leeks (white and pale green parts only)
½ cup chopped peeled carrot
½ cup chopped celery
2 small granny smith apples, peeled, cored, chopped
1 ½ teaspoons dried thyme
½ teaspoon crumbled dried sage leaves
5 cups chicken or vegetable stock
1 ½ cups apple cider, divided
2/3 cup plain greek yogurt or crème fraiche
Instructions:
Melt butter in a heavy large saucepan over medium high heat. Add squash, leeks, carrots, and celery; sauté until slightly softened, about 15 minutes. Mix in apples, thyme, and sage. Add stock and 1 cup cider. Bring to a boil; reduce heat to medium low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.
Using an immersion blender, puree soup. Alternatively, soup can be pureed, in batches, in a blender.
Make cider cream. Boil remaining ½ cup cider in heavy small saucepan until reduced to ¼ cup, about 5 minutes. Cool. Place yogurt or crème fraiche in small bowl. Whisk in reduced cider. (Soup and cider cream can be made 1 day ahead. Cover separately and refrigerate.)
Bring soup to simmer. Ladle soup into bowls. Dollop with cider cream and serve.
Looks and sounds lovely! 🙂
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Thank you, Sadie!
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I tried your lentil sausage soup the other day (with some modifications) and it came out delicious. I love the cider cream in this recipe, I’ll have to try that as well!
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That’s so great, Mary Frances! So happy you liked the soup. Thank you very much for letting me know… you absolutely made my day!!! Hope you enjoy the butternut squash just as much.😊
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Gorgeous and delicious! Love the fresh produce!
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We’re so lucky to have the farm right in town… there really is a difference in taste!
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Yes I am sure!
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Love the recipe. And I like the idea with the cream on top. That`s what I love to do!
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I love the cream on top, too; because it’s made with plain yogurt or creme fraiche the tartness is so yummy with the soup! Thanks, Claudia!
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You are welcome!
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Oh yes, love butternut squash soup and I love that cider cream, I think I could eat that by the bowlful and what a brilliant topping for the soup. It looks fantastic,
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Oooh, I’m with you on that cider cream! I usually make it with yogurt… am now thinking leftovers for breakfast with some granola. 😋
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Oh yes definitely, on oatmeal, served over fruit salad. So delicious!!
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