Butternut Squash Soup with Apple and Smoked Cheddar
(from staceydan’s recipe box)
Make Ahead The soup can be refrigerated for up to 2 days. Reheat before garnishing with the cheddar, apples and chives.
Wine – Lush, fragrant Viognier
Source: Food and Wine
Prep time: 35 minutes
Cook time: 85 minutes
Serves 4 people
Categories: Soups
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
Directions
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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.
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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.
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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.
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Ladle the soup into warmed bowls; garnish with the smoked cheddar, sautéed apples and chives; serve.