Yiel d: 11⁄2 gallons
1⁄2 lb. butter
2 bunches leeks (white only), sliced
2 large onions, chopped
4 lbs. peeled and cut up butternut,
acorn, blue hubbard or other
1 lb. peeled potato, diced
1 qt. chicken stock
1 qt. fresh sweet apple cider
salt, pepper, cinnamon, hot sauce to taste
1 pt. heavy cream
- In a large soup pot, melt the butter and cook the onions and leek until softened. Add the squash and potatoes and cover with equal parts stock and cider. Simmer over low heat until all vegetables are softened.
- Puree the soup until smooth, adding more stock or cider as needed. Adjust the seasonings and balance the sweetness of the soup with a few dashes of hot sauce (like Tabasco).
- At service heat the soup and stir in the heavy cream enrichment just before serving. For a festive touch serve the soup in a hollowed out pumpkin that has been pre heated in the oven.
Recipe from Paul Correnty, Harvard (MA) Schools