I have never made a cream-based soup before. Mainly because (1) Dan loves to make soup and (2) he makes DELICIOUS soup and (3) the combo of 1 and 2 are enough to keep me from trying. But feeling very fall-ish today, I decided to make a butternut squash soup. I started with this recipe and revised it a bit to my liking. It turned out really tasty and was velvet smooth. Here's my version:
2 tbsp butter
4 cups of butternut squash, cubed
1 onion, chopped
1/2 cup carrots, chopped
1 cup apples, peeled and diced finely
3 cups chicken stock
1/2 cup apple cider
Salt and pepper to taste
pinch of nutmeg
3/4 - 1 cup heavy cream
Melt butter in large saucepan. Add squash, onion and carrots. Cook until onions are translucent - about 7 minutes.
Add apples and stir. Pour chicken stock and apple cider over and season with salt and pepper to taste. Cook the mixture for about 20 minutes, until the vegetables are soft. Let stand - covered - for about 40 minutes.
Pour into blender or food processor and puree until smooth. Strain through a china cap or chinoise back into a saucepan. Add heavy cream until desired consistency and add a pinch of nutmeg. Mix again with buerre mixer until cream is incorporated.
Heat through and serve with sliced almonds on top.