NVDAILY.COM | Reader Recipes

Posted October 29, 2010 | comments Leave a comment

Squash, Cider & Apple Soup

Serves 6
2 T. unsalted butter
1 lg. onion, finely chopped
3 c. peeled & diced butternut squash
2 lg. apples (any kind) peeled, cored &
3 c. low-sodium chicken or vegetable
1/4 tsp. salt
1 bay leaf
1 1/2 c. fresh apple cider (not apple juice)
2 T. light brown sugar
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves
Melt butter in a stockpot or large sauce pan over medium heat. Stir in onion, cover and cook 10 minutes. Add squash, apples, broth, salt & bay leaf. Bring to a boil. Reduce heat to medium-low, simmer covered until squash and apples are soft, about 20 minutes. Remove from heat. While soup simmers, pour cider into a medium skillet, bring to a boil and cook until reduced to 4-5 T. Remove from heat. Remove bay leaf from soup. Spoon solids into a food processor. Process until smooth. Stir back into broth. Add reduced cider. Reheat soup, stirring in brown sugar and spices.

Betty B. Phillips - Mt. Jackson, VA

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