Butternut Soup
Serves: 3
Leila Emmerich
1 January 1970
Based on User reviews:
47
Spice
52
Sweetness
40
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Unsalted Butter6 cloves
Garlic (smashed)4 sprigs
Sage (fresh, plus more for garnish)1 tbsp
Kosher Salt2 cups
Apple Cider3 tbsps
Olive Oil1 tsp
Apple Cider VinegarDirections:
1
Heat the butter in a large pot over medium heat
2
Add the shallots, garlic, sage and 2 teaspoons salt and season with pepper
3
Cook, covered, stirring occasionally, until soft and fragrant, about 5 minutes
4
Increase heat to medium-high, add the squash and remaining 1 teaspoon salt, and continue to cook, stirring occasionally, until butter begins to brown and squash is tender, about 12 minutes
5
Add cider and 2 1/2 cups water and bring to a boil
6
Reduce heat and simmer, stirring occasionally, for 20 minutes
7
Remove the sage sprigs and set aside to cool slightly
8
Heat the olive oil in a small skillet over medium high heat
9
Add the sage leaves, in two batches, and cook until bright green, 20 to 30 seconds
10
Transfer to a paper towel-lined plate
11
Sprinkle with salt
12
Set aside
13
Puree the soup in a blender, (work in batches if needed) or with an immersion blender
14
Return soup to pot and reheat over medium heat
15
Stir in vinegar and transfer soup to warmed soup bowls
16
Serve in warmed soup bowls as is or garnished with creme fraeche or sage leaves
17
Serve with breadsticks
18
When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes
19
Transfer liquid to a blender or food processor and fill it no more than halfway
20
If using a blender, release one corner of the lid
21
This prevents the vacuum effect that creates heat explosions
22
Place a towel over the top of the machine, pulse a few times then process on high speed until smooth