WINTER SQUASH CREAM SOUP

SERVES 10 AS A FIRST COURSE

This is the type of soup that makes a great first course. It is very light, flavorful and sure to spark the appetite for the remainder of the meal. It can also be served as a light lunch or supper with homemade seasoned croutons.

INGREDIENTS

3 tablespoons unsalted butter

3-1/4 pounds butternut or acorn squash, peeled, seeded and cut into 1/2-inch pieces (about 8 cups)

1 medium onion, chopped

1 medium carrot, chopped

1 celery stalk, chopped

3 large cloves garlic, chopped

4 cups low-sodium chicken broth

1 cup apple juice or cider

1-1/2 teaspoons dried thyme

1 teaspoon rubbed sage

Salt and pepper to taste

1/2 cup dry sherry

1 cup heavy cream

1/2 cup sour cream

3/4 teaspoon ground nutmeg

Chopped chives (for garnish)

Heat the butter in a large saucepan over medium-high heat. Add the squash, onions, carrot, celery and garlic; sauté until slightly softened, about 15 minutes. Add the chicken broth, apple juice, thyme and sage. Bring to a boil, cover and simmer over medium-low heat until vegetables are tender, about 30 minutes. Remove from stove. Puree the vegetables until smooth with a hand blender or in batches in the food processor. Taste for seasoning. Add salt and pepper if desired. (Soup can be made to this point 1 day ahead and kept covered in the refrigerator.)

Return soup to pot and bring to a simmer. Add the sherry and simmer about 2 minutes. Stir in the cream, sour cream and nutmeg until well-combined. Ladle soup into bowls and garnish with chives.

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