Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Butternut squash - (8 cups diced)

  2. 6 Bacon slices

  3. 4 tablespoons 60ml Butter - (divided)

  4. 1 cup 62g / 2 1/5oz Chopped onion Salt - to taste Freshly-ground black pepper - to taste

  5. 1/2 cup 118ml Vermouth or other dry white wine

  6. 3 1/2 cups 829ml Cider

  7. 1 teaspoon 5ml Grated fresh ginger

  8. 1 cup 237ml Whipping cream

  9. 1/4 teaspoon 1 1/3ml Fresh-grated nutmeg

Instructions Jump to Ingredients ↑

  1. Recipe Instructions With a very sharp knife, cut off stem and blossom ends of squash. With a potato peeler, slice off skin. Cut squash in half lengthwise; scoop out and discard seeds and strings. Cut squash into 1-inch cubes. You should have about 8 cups. In a soup kettle, fry bacon until crisp. Remove and drain on paper towels. Add 2 tablespoons butter to the bacon fat and melt. Add squash and saute over high heat, stirring often, until chunks begin to caramelize and turn brown, about 5 minutes. Add remaining butter and onion. Season with salt and pepper. Reduce heat to medium and cook until onion is softened, about 5 minutes longer. Increase heat to medium-high, add vermouth and stir until the liquid is absorbed. Add cider. Bring to a boil, reduce heat, cover and simmer for 15 minutes. Meanwhile, combine ginger and whipping cream in a small saucepan. Boil over high heat, whisking constantly, until cream is reduced to 1/2 cup. Set aside. In batches, puree soup in a food processor or blender. Return to kettle and add additional cider, if necessary, to produce a thick, soupy consistency. Stir in nutmeg and crumble in bacon. Heat through. Ladle soup into 8 bowls. Place a small amount of ginger cream in the center of each bowl and swirl to create an attractive pattern. This recipe yields 8 servings.


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