via food52.com
my first encounter with butternut squash soup occurred at the urban standard during college. it was lovely, sweet and savory with a drizzle of sour cream on top. but since cooking butternut squash for the first time this year, i have stayed away from similar recipes knowing that it would not be the same, and i would only hold it to a now impossible standard. but then i received this recipe in my email from food52 and couldn't resist. it has apple cider for the sweet and sour cream for the savory and was very simple. its delicious but i would suggest doubling it, as i did, because it did not make as much as i expected, though it says it serves four. doubled it served three with maybe one bowl left over and we each had cheese toast as well. i used sparkling cider instead of plain, and i'm not sure if that's why the apple flavor was a bit overwhelming, or if i just like it a bit savory than most. either way next time i'm going to cut back a little and use plain not sparkling, adding more to taste later if necessary. also, i did not think there was enough chicken broth so i added more and i just know looked at her step by step picture instructions and she warns that it looks like it won't be enough but it is, so next time i'll put in the smaller amount. let me know what you think.
as it was it warmed us up and made the winter evening a little brighter.
as it was it warmed us up and made the winter evening a little brighter.
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