Butternut Squash Soup w/ Cider Cream

I picked up our first share of produce from the co-op last Saturday. I was surprised by how much we got, even after splitting it with my neighbor, Camile. I told her this will be a challenge for us to find ways to use everything before it spoils...ha! I'm sure we will learn. The first share included kale, butternut squash, acorn squash, fingerling potatoes, brussels sprouts, spinach...and the list goes on. So fun!

I made my first meal using our produce last night. After researching lots of recipes and doing a little combining from my favorites that I found... I ended up making a butternut squash soup w/ cider cream, served with gruyere cheese croutons and spinach/apple/feta/balsamic salad. And let me tell ya....it was delicious! I have never made squash soup before, but found that I really love the savory and slightly sweet flavor of this soup. It is the perfect fall soup. Better yet, it is healthy! It takes a little bit of prep time...but trust me...it's worth it.

BUTTERNUT SQUASH SOUP WITH CIDER CREAM
From: Bon Apetit (Adapted)
Yield: Serves 10

Ingredients
- 4 tablespoons butter
- 2 1/2 pounds butternut squash, peeled, seeded, cut into 1/2-inch pieces (about 6 cups)
- 3 cups chopped leeks (white and pale green parts only)
- 1/2 cup chopped peeled carrot
- 1/2 cup chopped celery
- 2 small Granny Smith apples, peeled, cored, chopped
- 1 1/2 teaspoons dried thyme
- 1/2 teaspoon crumbled dried sage leaves
- Salt, to taste
- Cayenne pepper, to taste
- 5 cups chicken stock or canned low-salt chicken broth
- 2 cups apple cider
- 2/3 cup sour cream
- Chopped fresh chives

Preparation
1. Cut the squash in half (length wise) and rub olive oil on all sides (including skin). Put on rimmed baking sheet & bake at 400 degrees for 30-40 minutes.

2. Melt butter in heavy large saucepan over medium-high heat. Add leeks, carrot, & celery; sauté until slightly softened, about 15 minutes. Mix in apples, thyme and sage. Add stock and 1 cup cider and bring to boil. Reduce heat to medium-low. When squash is done roasting, take peel off, remove center w/ seeds, cut into chunks and put in saucepan with other ingredients. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.

3. Working in batches, purée soup in blender, (or use an immersion blender). Return soup to pan. Season with salt and cayenne pepper to taste.

4. Boil remaining 1 cup cider in heavy small saucepan until reduced to 1/4 cup, about 8-10 minutes. Cool. Place sour cream in small bowl. Whisk in reduced cider. (Soup and cider cream can be made 1 day ahead. Cover separately and refrigerate.)

5. Ladle soup into bowls. Drizzle with cider cream. Top with chopped chives. Serve with toasted gruyere croutons. (See recipe below)

**This soup pairs well with a spinach, feta cheese, apple salad with balsamic vinegar dressing. (Can also add walnuts or your nut of your choice, if desired)


GRUYERE CROUTONS
From: Bon Apetit (Adapted)

Ingredients
-1 baguette
-Dried sage
-Dried thyme
-Olive oil
-Grated or shredded gruyere cheese

Preparation
1. Slice baguette and brush slices with olive oil on both sides.

2. Toast in a 400 degree oven for 5-10 minutes, until toasted. Remove from oven.

3. Turn slices over and top each bread slice with grated gruyere. Sprinkle dried sage and dried thyme slices.

4. Put bread slices back in oven and toast for around 5 minutes, or until edges are golden and cheese is melted.

**Note: These are not your traditional crouton, since they are slices, not cubes. Great for dipping in soup!