ROASTING THE SQUASH with the apples and cider gives the soup a very strong apple presence, which is balanced by the earthy flavors of leek and garlic. This harvest soup is a wonderful celebration of fall, perfect to start a Thanksgiving feast or provide a warm-up after a day of hiking or picking apples.
SERVES: 4 TO 6
- 2 pounds butternut squash, peeled, seeded, and cut into 2-inch cubes
- 2 tart apples, such as Granny Smith, peeled, cored, and chopped
- 1 leek, white part only, sliced
- 4 garlic cloves, peeled but left whole
- ¼ cup (½ stick) butter, cut into pieces
- 2 cups apple cider
- 3 cups high-quality neutral-tasting chicken or vegetable broth
- Salt and freshly ground black pepper
- Chopped crystallized ginger or ground nutmeg, for garnish
INSTRUCTIONS:
- Preheat the oven to 425°F. Lightly oil a 9 × 13-inch baking dish.
- Combine the squash, apples, leek, and garlic in the baking dish. Dot with the butter. Pour ½ cup of the cider into the dish and cover with aluminum foil.
- Roast for 30 minutes. Remove the foil, then roast for another 30 minutes, until the squash is completely soft.
- Divide the vegetables into 3 batches and puree in a blender or food processor, adding the remaining 1½ cups cider and some of the broth to each batch. Combine the batches in a large saucepan, adding any remaining broth. Bring to a simmer. Season with salt and pepper to taste.
- Serve hot, topping each bowl with a few pieces of crystallized ginger or a sprinkle of nutmeg.
