Butternut Squash Soup with Cider Cream and Pumpernickel Croutons

 From the very first time I tried this recipe from my friend Heather, I was in love.  I loved the autumn inspired flavors with the squash and the apple and I loved the extra crunch and bite that the pumpernickel croutons added.   Too bad a couple of my kids aren't such big fans of it, because I like it enough that I keep making it anyway.  I highly recommend finding the pre-cut butternut squash (pictured below), because peeling and cutting a whole squash was a pain in the patootie!  

 I also recommend pureeing only part of the soup and mashing the rest with a potato masher.  I really liked the extra texture it gave having it only partially pureed.  STAY TUNED later this week for a great recipe using the leftovers of this soup as a pasta sauce.  Double yum! 

Click here for printable recipe.

The ingredients:

BUTTERNUT SQUASH SOUP:
5 Tbs. butter
2-1/2 lbs. butternut squash, peeled, seeded, cut into 1/2-inch pieces
2 cups chopped leeks (white and pale green parts only)
1/2 cup sliced carrots
1/2 cup sliced celery
2 small Granny Smith apples, peeled, cored, and chopped
1-1/2 tsp. dried thyme
1/2 tsp. dried sage
5 cups chicken broth
1 cup apple cider
1/2 cup whipping cream
chopped fresh chives

CIDER CREAM:
1/2 cup apple cider
2/3 cup sour cream

PUMPERNICKEL CROUTONS WITH MAPLE AND CHIVE:

1 pkg. (16-oz) pumpernickel bread, cut into 1-inch cubes
1-1/2 Tbs. olive oil
2 Tbs. maple syrup
1 tsp. salt
1/2 tsp. ground black pepper
3 Tbs. chives

FOR BUTTERNUT SQUASH SOUP:  Melt butter in heavy, large saucepan over medium-high heat.  Add squash, leeks, carrot, and celery; saute until slightly softened, about 15 minutes.

  Mix in chopped apples, thyme, and sage.  Add broth and 1 cup cider and bring to boil.

Reduce heat to medium-low.  Cover and simmer until apples are tender, stirring occasionally, about 30 minutes.

Cool slightly.  Working in batches, puree soup in blender.  

(NOTE:  I pureed 2/3 of the soup and mashed the remaining 1/3 with the potato masher.  It gave the soup a little more texture.) 

Return soup to pan. 

Bring soup to simmer.  Mix in whipping cream.  Ladle soup into bowls.

Drizzle with cider cream. 

Top with chives and pumpernickel croutons. 

Makes 6 servings.  Enjoy!

FOR CIDER CREAM:  In a small, heavy saucepan, boil 1/2 cup cider until reduced to 1/4 cup, about 5 minutes.

Cool.  Place sour cream in small bowl.  Whisk in reduced cider. 

Cover and refrigerate until ready for use. 

FOR PUMPERNICKEL CROUTONS:  Preheat oven to 375°.  Preheat baking sheets in oven.  Toss bread in large bowl with olive oil, maple syrup, salt, and pepper.  Spread croutons in a single layer on baking sheet.  Sprinkle with chives.

Stir croutons lightly once every 2 minutes or so, until croutons are crispy on the outside, but still slightly chewy on the inside; about 5-8 minutes.  Enjoy!