Butternut Bisque with Cider Syrup

*4 cups apple cider-divided *2 large butternut squash (about 4.5 lbs) *1/2 cup grated peeled fresh ginger *3 cups water *2.5 cups thinly sliced leeks (about 4 large) *1/2 ts. salt *1 cup whole milk

1. Bring 2.5 cups cider to a boil in a saucepan over medium-high heat. Cook until reduced to 1/2 cup (about 20 minutes); let cool. Cover and chill. 2. Preheat oven 400 degrees. 3. Cut squash in half lengthwise; discard seeds and membrane. Place squash halves on a baking sheet; bake at 400 degrees for an hour or until tender. Cool. Remove pulp, and set aside. Discard rind. 4. Place ginger on several layers of paper towels. Gather edges of paper towel together; squeeze paper towel bag over a small bowl, reserving ginger juice. Discard solids. Set aside. 5. Combine 1.5 cups cider, water, leek, and salt in a dutch oven. Bring to a boil. Cover, reducing heat, and simmer 40 minutes or until leeks are soft. 6. Add squash, ginger juice, and milk to leek mixture, stirring well. Cook 15 minutes. Place 1/2 of squash mixture in a blender or food processor; process until smooth. Pour pureed squash mixture into a large bowl. Repeat procedure with remaining squash mixture. Return pureed squash mixture to pan. Cook until thoroughly heated. Ladle soup into bols; drizzle with cider syrup. Yields 8 servings. -Cooking Light