Butternut Bisque with Cider Syrup

Name: Butternut Bisque with Cider Syrup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 946 milliliters apple cider, divided; 2 kilograms large butternut squash (about; 118 milliliters grated peeled fresh ginger; 591 milliliters thinly sliced leek (about 4 large); 1 teaspoons salt; 710 milliliters water; 237 milliliters whole milk

Butternut Bisque with Cider Syrup might be just the soup you are searching for. One serving contains 209 calories, 4g of protein, and 2g of fat. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have apple cider, butternut squash, ginger, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, primal, and vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Bring 2 1/2 cups cider to a boil in a small saucepan over medium-high heat. Cook until reduced to 1/2 cup (about 20 minutes); cool. Cover and chill.

Ingredients you will need

Cider

Equipment you will use

Sauce Pan

Preheat oven to 40

Equipment you will use

Oven

Cut squash in half lengthwise; discard seeds and membrane.

Ingredients you will need

Squash

Seeds

Place squash halves, cut sides down, on a baking sheet; bake at 400 for 1 hour or until tender. Cool.

Ingredients you will need

Squash

Equipment you will use

Baking Sheet

Oven

Remove pulp; set aside.

Place grated ginger on several layers of paper towels. Gather the edges of paper towels together; squeeze paper towel bag over a small bowl, reserving ginger juice. Discard solids. Set aside.

Ingredients you will need

Ginger Juice

Ginger

Equipment you will use

Paper Towels

Bowl

Combine 1 1/2 cups cider, water, leek, and salt in a Dutch oven. Bring to a boil. Cover, reduce heat, and simmer 40 minutes or until leek is soft.

Ingredients you will need

Cider

Water

Leek

Salt

Equipment you will use

Dutch Oven

Add squash, ginger juice, and milk to leek mixture, stirring well. Cook 15 minutes.

Ingredients you will need

Ginger Juice

Squash

Leek

Milk

Place half of squash mixture in a blender or food processor; process until smooth.

Ingredients you will need

Squash

Equipment you will use

Food Processor

Blender

Pour pured squash mixture into a large bowl. Repeat procedure with remaining squash mixture. Return pured squash mixture to pan. Keep warm. Ladle soup into bowls; drizzle with cider syrup.

Ingredients you will need

Squash

Soup

Equipment you will use

Bowl

Ladle