Large Photo of Butternut Squash Soup
- 1 large butternut squash, 2 1/2 to 3 pounds
- 1 1/2 cups apple cider
- 1/3 cup brown sugar
- 2 cinnamon sticks, cut in half crosswise
- 2 tablespoons melted butter
- 1 cup diced onion
- 2 tablespoons butter
- 4 cups chicken broth
- dash ground ginger
- dash ground nutmeg
- 1/2 cup heavy cream
- salt, to taste
- butter-toasted pumpkin seeds, optional, see below
Meanwhile, cook diced onion in a large saucepan in the 2 tablespoons butter. When onion is ver tender, add chicken broth; bring to a boil; remove from heat and set aside. When squash is very tender, remove from oven. Remove cinnamon from the squash. With a slotted spoon, transfer the squash to the chicken broth and onion mixture. Add about 1/4 cup of the roasting pan juices to the saucepan. Bring to a simmer. Working in about 4 batches, puree the squash mixture in a blender; return to the saucepan. Stir in the ginger and nutmeg and the heavy cream, along with salt, to taste. Heat through. Serve with butter-toasted pumpkin seeds (below), if desired, or sprinkle with a little cinnamon, toasted pecans, or chopped peanuts.
Butter-Toasted Pumpkin Seeds
In a small skillet, heat 2 teaspoons butter; add a few tablespoons of pumpkin seeds and cook over medium-low heat until lightly browned. Transfer to a paper towel to drain; sprinkle with cinnamon sugar.
Makes about 8 cups of soup.