Butternut Bisque With Cider Syrup

1. 1

   Bring 2 1/2 cups cider to a boil in a small saucepan over medium-high heat. Cook until reduced to 1/2 cup (about 20 minutes); cool. Cover and chill.

2. 2

   Preheat oven to 400u00b0.

3. 3

   Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on a baking sheet; bake at 400u00b0 for 1 hour or until tender. Cool. Remove pulp; set aside.

4. 4

   Place grated ginger on several layers of paper towels. Gather the edges of paper towels together; squeeze paper towel bag over a small bowl, reserving ginger juice. Discard solids. Set aside.

5. 5

   Combine 1 1/2 cups cider, water, leek, and salt in a Dutch oven. Bring to a boil. Cover, reduce heat, and simmer 40 minutes or until leek is soft.

6. 6

   Add squash, ginger juice, and milk to leek mixture, stirring well. Cook 15 minutes. Place half of squash mixture in a blender or food processor; process until smooth. Pour pureed squash mixture into a large bowl. Repeat procedure with remaining squash mixture. Return pureed squash mixture to pan. Keep warm. Ladle soup into bowls; drizzle with cider syrup.

* Per serving · 4 servings · Values may vary.