Butternut Squash Soup

Butternut Squash Soup
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1 butternut squash – large dice
3 cups Vermont Apple Cider
Kosher salt, to taste (we used 1 tablespoon)
1 cup heavy cream
1/2 teaspoon cinnamon
1/2 teaspoon toasted ground cumin
1/4 teaspoon clove
1/2 teaspoon nutmeg

Reduce 1 cup of apple cider to a thick glaze - reserve.

Dice butternut squash.  Place in medium pot with 1 tablespoon salt, 2 cups cider, and just enough water to cover.  Cook on medium heat until squash is tender – approximately 35-40 minutes.

Puree until smooth with hand blender, add toasted ground cumin, cinnamon, clove, and nutmeg.

Finish with 1 cup heavy cream.

Season with more salt if necessary.

Garnish with a drizzle of the thickened cider reduction.

Serve immediately.