Squash And Cider Soup

1. 1

   With a vegetable peeler, peel the squash from top to bottom.

2. 2

   With a large, heavy knife, cut it in half lengthwise.

3. 3

   Discard the seeds.

4. 4

   Cut the two halves in half lengthwise, and then cut across to make large cubes.

5. 5

   There should be about 4 cups.

6. 6

   Swirl olive oil in the bottom of a large, heavy pot.

7. 7

   Add onion and garlic, and cook slowly until soft, about 5 minutes.

8. 8

   Add squash cubes, stock and 1 cup of cider.

9. 9

   Cover, and cook over medium heat until the squash is very tender, about 20 minutes.

10. 10

    Uncover, remove pot from heat and let rest 10 minutes.

11. 11

    In a food processor, puree the mixture, in 2 batches if necessary.

12. 12

    Return the mixture to the pot, and whisk in up to 1 cup of the remaining cider, thinning mixture to desired consistency.

13. 13

    Season well with salt and pepper.

14. 14

    Heat again until very hot, divide into 6 soup bowls and serve.

15. 15

    (Soup can be made in advance and frozen, or refrigerated overnight and reheated before serving.)

* Per serving · 4 servings · Values may vary.

No additional tips available.