Butternut Squash Soup with Apple and Smoked Cheddar

By KrissyW330

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, halved and thinly sliced
• 3/4 cup apple cider
• One 1 3/4-pound butternut squash—peeled, seeded and cut into 1-inch dice (5 1/4 cups)
• 4 1/2 cups chicken stock or low-sodium broth
• 1/2 cup heavy cream
• Salt and freshly ground pepper
• 2 tablespoons unsalted butter
• 1 McIntosh apple, cut into 1/2-inch dice
• 1/3 cup coarsely shredded smoked cheddar cheese (2 ounces)
• One-inch pieces of chives or thinly sliced sage leaves, for garnish

Details

Servings 4
Preparation time 85mins
Cooking time 85mins
Adapted from foodandwine.com

Preparation

Step 1

In a large saucepan, heat the olive oil. Add the onion and cook over moderately high heat, stirring occasionally, until golden, about 8 minutes. Add the apple cider and cook until syrupy, about 3 minutes. Add the butternut squash and chicken stock and bring to a boil. Cover and simmer until the squash is very tender, about 40 minutes.

In a blender, puree the soup in batches. Return the soup to the saucepan and stir in the cream. Season with salt and pepper and keep warm.

Heat a medium skillet. Add the butter and diced apple and cook over high heat until the apple is tender and golden around the edges, about 2 minutes. Remove the skillet from the heat. Season lightly with salt and pepper.

Ladle the soup into warmed bowls; garnish with the smoked cheddar, sautéed apples and chives; serve.