8 servings (serving size: 1 cup soup and 1 tablespoon syrup)

How to Make It

Step 1

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.

Step 2

Preheat oven to 400°.

Step 3

Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on a baking sheet; bake at 400° for 1 hour or until tender. Cool. Remove pulp; set aside.

Step 4

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.

Step 5

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.

Step 6

Add squash, ginger juice, and milk to leek mixture, stirring well. Cook 15 minutes. Place half of squash mixture in a blender or food processor; process until smooth. Pour pureéd squash mixture into a large bowl. Repeat procedure with remaining squash mixture. Return pureéd squash mixture to pan. Keep warm. Ladle soup into bowls; drizzle with cider syrup.

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