Eaglebrooke October Newsletter P2_EGL76798 October Newsletter | Page 12

CHEF’S
FEATURED
RECIPE
Butternut Squash and
Apple Cider Soup
INGREDIENTS:
• 2 tbsp extra-virgin olive oil
• 2 tbsp unsalted butter
• 10 cups 1-inch cubed butternut
squash (1 large squash)
• 2 cups diced yellow onion
• 4 cups vegetable broth
• 1 cup apple cider
• 1 teaspoon kosher salt
• 2 -3 tbsp crème fraîche
• Cracked spicy roasted chickpeas or
hazelnuts (optional)
INSTRUCTIONS:
Sam Lodovico
12 eaglebrooke newsletter OCTOBER
In a large heavy-bottomed pot, warm
the oil and melt the butter over
medium-high heat. Add the butternut
squash and onion and sauté until the
onion softens – about 10 minutes. Pour
in the broth and cider and add the
salt. Simmer until the squash becomes
tender, about 15 minutes.
Pour the soup into a blender and puree
to a smooth, silky soup, and return to
the pot. Gentle stir in the crème fraîche.
For serving, crack open a few roasted
chickpeas or hazelnuts to sprinkle over
each bowl.