Here is the perfect soup for a warm fall evening, after a day of apple picking or a visit to a country farmstand. You can garnish this silken soup with finely shredded smoked ham, if you like. With a vegetable or green salad and toasted walnut bread, you have an easy menu for a Sunday night supper that asks almost nothing of the cook at the last minute. There is a lot to be said for the simplicity of serving chilled soup.
Course Soup
Cuisine American
Keyword Butternut, Soup, Squash
Prep Time 15 minutesmins
Cook Time 1 hourhr20 minutesmins
Total Time 1 hourhr35 minutesmins
Servings 6
Ingredients
2medium butternut squash which is2 ½ pounds
6cupsfresh apple cider
1tablespoonchopped fresh ginger
1tablespoonsalt
1teaspoondried thyme
1teaspoonfreshly ground black pepper
½teaspoonground nutmeg
4ouncescrème fraîchefor serving
Instructions
Preheat the oven to 350 degrees Fahrenheit.
Cut the butternut squash in half lengthwise; scoop out the seeds. Wrap the squash in aluminum foil, place on a baking sheet, and bake for 1 hour. Remove and let cool.
In a large saucepan, bring the apple cider to a boil with the ginger, salt, thyme, pepper, and nutmeg and simmer it for 20 minutes. Let cool, then strain.
When the butternut squash is cool enough to handle, scoop out the flesh carefully. Place the squash, in batches, in a blender or food processor with the apple cider mixture and puree. (The puree should be thick but easy to ladle.) Transfer to a large bowl, cover tightly, and refrigerate for 2 hours.
Close to serving time, bring the crème fraîche to room temperature; whisk briskly with a fork until smooth. Remove the soup from the refrigerator and stir to make uniform. If it has thickened while standing, thin it with apple cider to the desired consistency.
To serve, spoon some crème fraîche into each bowl and ladle the chilled soup around it. You can also serve the crème fraîche separately, in a bowl, for passing.