Cider and Squash Soup Recipe – As the fall approaches, we want something warm and delicious to get into the autumn mood. When you think of beautiful, vibrant tree color changes, we think of beautiful states like Vermont. The Vermont Farm to Table Cookbook has many delicious recipes, including the one below. They have graciously shared this one with our audience so we can all get into the fall spirit.
The talented Chef Nora Rice and photographer Jenna Rice are sisters and Vermont natives. They have combined their wisdom for a delicious book that we recommend for every family to have!
Get your copy today of the Vermont Farm to Table Cookbook.
Cider and Squash Soup
Servings: 4
Ingredients
1 medium butternut squash
2 large carrots
2 small white onions
3–4 cloves garlic
10 sprigs thyme
2 tablespoons ghee, melted
1-1/2 teaspoons salt, divided
1/4 teaspoon pepper
3/4 cup hard cider
4 cups chicken stock
1/2 cup crème fraîche
To Garnish
1/2 cup toasted pumpkin seeds
2 tablespoons crème fraîche
Directions
1. Preheat the oven to 400°F.
2. Peel the butternut squash and carrots and chop into 1-inch cubes.
3. Peel the onions and chop into large chunks.
4. Peel the garlic but leave the cloves whole.
5. Mix together the chopped squash, carrots, onion, garlic cloves, and thyme sprigs. Toss with 2 tablespoons melted ghee, 1 teaspoon salt, and ¼ teaspoon black pepper. Spread across 2 baking sheets and roast at 400°F for 45 minutes.
6. Once roasted, remove the thyme sprigs. Place the remaining ingredients in a medium saucepan over medium heat.
7. Add the hard cider and boil until reduced by ¾. Then, add the chicken stock and bring to a boil. Add the crème fraîche.
8. Using an immersion blender, blend the soup until smooth. Season to taste.
9. To serve, garnish with crème fraîche and toasted pumpkin seeds.
For more information on the book and the authors, check out vermontfarmtotable.net.
