This is a wonderful and simple winter soup to serve as an elegant dinner first course, or a take-along picnic lunch soup.
1 medium size butternut squash, peeled and cut into 1" chunks - about 6 cups
3 cups apple cider (not juice)
1/2 onion, chopped
1/2 tsp. salt
6 fresh sage leaves
1 cup water
pepper to taste
minced fresh sage
crème frâiche (optional)
Place first 5 ingredients in a saucepan and simmer covered for about 1 1/2 hours, ur until squash is very tender. Cool 10 mins.
Puree solids with some of the liquid in food processor or blender. Reserve the remaining liquid.
Return pureed squash to pan with the remaining cooking liquid and thin soup out with about 1 cup water. You want a consistency thinner than a puree without being watery.
Reheat soup on very low heat. Taste for salt and add a little ground pepper.
Serve topped with minced sage leaves and optional dollop of crème frâiche.
Serves 6 - 8