Butternut Squash Soup

 

Butternut Squash Soup
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Ingredients
  1. 1 Butternut Squash – large dice
  2. 3 cups Vermont Apple Cider
  3. To taste - Kosher Salt (we used 1 tablespoon)
  4. 1 cup heavy cream
  5. 1/2 tsp cinnamon
  6. 1/2 tsp toasted ground cumin
  7. 1/4 clove
  8. 1/2 tsp nutmeg
Instructions
  1. Reduce 1 cup of apple cider to a thick glaze - reserve.
  2. Dice butternut squash.
  3. Place in medium pot with 1 tablespoon salt, 2 cups cider and just enough water to cover.
  4. Cook on medium heat until squash is tender – approximately 35-40 minutes.
  5. Puree until smooth with handblender, add toasted ground cumin, cinnamon, clove and nutmeg.
  6. Finish with 1 cup heavy cream. Season with more salt if necessary.
Notes
  1. This recipe pairs well with our Massetts Cranberry Wine.
Hardwick Winery http://www.hardwickwinery.com/

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