HNE Recipe: Butternut Squash Soup

• 1 butternut squash - large dice
• 3 cups New England apple cider
• Kosher salt to taste (we use 1 tablespoon)
• 1 cup heavy cream
• 1/2 teaspoon cinnamon
• 1/2 teaspoon toasted ground cumin
• 1/4 clove
• 1/2 teaspoon nutmeg

Reduce one cup of apple cider to a thick glaze and reserve.

Dice butternut squash. Place in medium pot with 1 tablespoon salt, 2 cups cider and just enough water to cover. Cook on medium heat until squash is tender - approximately 35-40 minutes.

Puree until smooth with hand blender, add toasted ground cumin, cinnamon, clove and nutmeg.

Finish with one cup heavy cream. Season with more salt if necessary.

Garnish with a drizzle of the thickened cider reduction.

Serve immediately.

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