CALVADOS-LACED SQUASH SOUP WITH CINNAMON AND BAY LEAVES
Categories Soup/Stew Milk/Cream Onion Appetizer Bake Thanksgiving Butternut Squash Fall Cinnamon Calvados Sour Cream Simmer Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F. Line 2 large baking sheets with aluminum foil. Brush squash flesh with 2 tablespoons oil. Place on prepared baking sheets, cut side down. Roast squash until very tender, about 1 hour. Cool 20 minutes. Remove seeds. Scoop out 6 cups squash pulp and transfer to large bowl (reserve any remaining squash for another use).
- Melt butter with remaining 2 tablespoons oil in heavy large pot over medium heat. Add onions, cinnamon sticks, bay leaves, salt, and pepper. Sauté until onions are soft, about 10 minutes. Add Calvados and simmer until almost all of liquid evaporates, about 1 minute. Discard cinnamon stick pieces and bay leaves. Add mixture to squash in large bowl and stir to combine. Working in batches, puree squash mixture in blender with chicken broth and evaporated milk until smooth. Strain into same pot, pressing on solids in strainer to extract as much liquid as possible.
- Mix sour cream, 1 tablespoon warm water, and ground cinnamon in medium bowl to blend. (Soup and cinnamon cream can be prepared 1 day ahead. Cool soup slightly, then cover and refrigerate. Cover and refrigerate cinnamon cream.)
- Bring soup to simmer. Ladle soup into bowls. Garnish each with dollop of cinnamon cream and serve.
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Lal Bohara
[email protected]Overall, I thought this soup was just okay. It wasn't bad, but it wasn't anything special either.
Purnima Chaudhary
[email protected]The soup was a little too thick for my taste. I had to add some water to thin it out.
SAVIOR BRIAN
[email protected]I found that the soup was a little bland. I had to add some salt and pepper to taste.
Jordona Grafas
[email protected]This soup is a little bit pricey to make, but it's worth it. The calvados really makes the dish.
Jalyka Reeves
[email protected]I love that this soup is made with all healthy ingredients. It's a great way to get your daily dose of fruits and vegetables.
Mayani Johnson
[email protected]This soup is so versatile. I've served it with crusty bread, crackers, and even rice. It's also great as a topping for grilled chicken or fish.
Ankwatsa Racheal
[email protected]I made this soup in my slow cooker and it turned out great! I just threw all the ingredients in the slow cooker in the morning and dinner was ready when I got home from work.
Harun Noor
[email protected]This soup is a great way to use up leftover squash. I had some roasted butternut squash in the fridge and this soup was the perfect way to use it up.
Life of heaven
[email protected]I'm not a big fan of squash, but I really enjoyed this soup. The calvados and spices really helped to balance out the flavor of the squash.
Tom Albrecht
[email protected]This soup is so easy to make, but it tastes like it took hours to prepare. I love that I can have a delicious and healthy meal on the table in less than an hour.
Alok hassn
[email protected]I made this soup for a dinner party last weekend and it was a hit! Everyone loved the unique flavor combination. I'll definitely be making it again.
Heathen Knight
[email protected]This soup is perfect for a chilly fall day. It's hearty and filling, but also has a light and refreshing flavor. I loved the crispy sage leaves on top.
Adeel Aslam
[email protected]I've never cooked with calvados before, but I'm so glad I tried this recipe. It added a really unique flavor to the soup. I'll definitely be using it again in other dishes.
Muneeba Adams
[email protected]This soup was a delight! The flavors of the calvados, squash, cinnamon, and bay leaves came together beautifully. I especially enjoyed the subtle hint of warmth from the calvados.