Butternut Squash Soup With Apple & Smoked Cheddar |
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Prep Time: 40 Minutes Cook Time: 55 Minutes |
Ready In: 95 Minutes Servings: 4 |
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From Food & Wine February 2007 Ingredients:
2 tablespoons olive oil |
1 medium onion, halved and thinly sliced |
3/4 cup apple cider |
1 3/4 lbs butternut squash (peeled, seeded and cut into 1 inch cubes - 5 1/4 cups) |
4 1/2 cups chicken stock or 4 1/2 cups low-sodium broth |
1/2 cup heavy cream |
salt & freshly ground black pepper |
2 tablespoons unsalted butter |
1 mcintosh apple, cut into 1/2 inch cubes |
1/3 cup coarsely shredded smoked cheddar cheese |
chives or thinly sliced sage leaf, for garnish |
Directions:
1. In a large saucepan, heat the olive oil.
2. Add the onion and cook over moderately high heat, stirring occasionally, until golden, about 8 minutes.
3. Add the apple cider and cook until syrupy, about 3 minutes.
4. Add the butternut squash and chicken stock and bring to a boil.
5. Cover and simmer until the squash is very tender, about 40 minutes.
6. In a blender, puree the soup in batches.
7. Return the soup to the saucepan and stir in the cream. Season with salt and pepper and keep warm.
8. Heat a medium skillet.
9. Add the butter and diced apple and cook over high heat until the apple is tender and golden around the edges, about 2 minutes.
10. Remove the skillet from the heat. Season lightly with salt and pepper.
11. Ladle the soup into bowls; garnish with the smoked cheddar, sautéed apples and chives; serve.
12. For Vegetarian do not use Chicken broth or stock. Use Vegetable broth.
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