I adore butternut squash. My mom cooked it very simply—roasted in the oven then topped with a bit of brown sugar, butter and salt and pepper, and it was delicious. I still make it that way today, although it took me awhile to make it on my own. Mostly, because I was deeply afraid of having to tell my parents I cut off a finger trying to slice up a squash. Those buggers are tough!
These days I’m more confident in my knife skills (hey, I still have all ten fingers!), but I was in the mood to try something different. I’d made butternut soup before with not-so-great results. It was too sweet or too savory. I wanted a recipe that gave me the best of both worlds and finally found one that did. Thyme, onions, carrots and celery help make it savory while apple cider, a touch of cinnamon and heavy cream give it the right amount of sweetness.
This soup is ideal for those cool Fall evenings and would also make a great starter to your upcoming Thanksgiving feast. Seriously, it’s only a few weeks away—scary, I know. This soup can easily be made a day or two in advance and reheated for the big day.
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BUTTERNUT CIDER BISQUE
Recipe from Framed Cooks
- 1 tablespoon olive oil
- 1/2 large onion, chopped
- 1 carrot, chopped
- 1 stalk celery, sliced
- 1.5 pound butternut squash, peeled, seeded and cut into cubes
- 1 teaspoon dried thyme
- 4 cups chicken broth
- 2 cups apple cider
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1/4 teaspoon cinnamon
- In a large pot over medium heat, saute onions, carrot and celery in olive oil for about 5 minutes.
- Add squash and thyme and saute for another two minutes.
- Add stock and cider and simmer until squash is very soft, about 30 minutes. Remove from heat.
- Puree with immersion blender or in blender until smooth.
- Return soup to pot and add cream, cinnamon and salt and pepper to taste. Reheat over low heat.