My favorite is a delicious butternut squash soup with a touch of apple. It is warming but the apple really brightens up the soup so it doesn't taste too squashy.
Butternut Squash Soup with Apple Cider Creme Fraiche
1 cup Apple cider, cooked down to 2 Tbs
1/2 cup Creme fraiche
1/2 cup Onion, small dice
1/2 cup Leek, small dice
1/4 cup Celery, small dice
1/4 cup Carrot, small dice
1 cup Granny Smith apples, large dice
1/2 cup Fuji apples, large dice
3 cups Butternut squash, large dice
1 qt Chicken stock
1 ea Lemon, juiced
2 ea Bay leaf, fresh
1/4 cup Heavy cream
4 Tbs Butter, unsalted
1. In a medium stock pot, melt the butter and add the onion, leek, celery, and carrot to
the pot and sweat the vegetables until tender.
2. Add your apples and cook for 4 minutes allowing the apples to get soft.
3. Add your squash and cook for 2 minutes stirring constantly.
4. Cover the vegetables with stock and add your bay leaf.
5. Simmer soup for 30 minutes of until the squash is tender.
6. To finish the soup take out the bay leaf and blend soup with a blender or hand blender.
7. Stir in heavy cream and season with lemon juice, salt, and pepper to taste.
8. For the creme fraiche, mix the reduced apple cider with the creme fraiche and stir
until smooth. Top soup with desired amount.
A traditional fall favorite with a twist. This soup is garnished with a sweet and tangy
apple cider creme fraiche that will make those fall flavors pop in your mouth.