Butternut Squash Soup With Smoked Cheddar |
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Prep Time: 35 Minutes Cook Time: 55 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Found the original Recipe in the Feb. 2007 Issue of 'Food & Wine' Magazine - which also calls for apples, I did not do the apples. Needless to say, while cooking - I substituted and added according to my taste -and it turned out very good, and very rich indeed. I served it with 'Savory Cheese and Herb Biscuits' Recipe found here by William (Uncle Bill) Anatooskin (thanks Bill, they paired perfectly!) Ingredients:
2 tablespoons extra virgin 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 dice pieces (about 5 1/4 cups) |
4 1/2 cups chicken broth or 4 1/2 cups vegetable stock or 4 1/2 cups broth |
1/2 cup milk |
1/4 cup non-dairy coffee creamer (coffee creamer, dry) |
5 tablespoons unsalted butter |
1 tablespoon kosher salt |
1/2 tablespoon nutmeg |
1 teaspoon ground sage |
2 teaspoons pepper |
1/3 cup smoked cheddar cheese, grated, about 2 ounces |
Directions:
1. In large, heavy saucepan - heat the olive oil over medium heat.
2. Add chopped onion and cook over medium heat, stirring occasionally, until golden, approximately 8 minutes.
3. Add the apple cider and cook until syrupy, about 3 minutes.
4. Add the butternut squash and stock/broth - then bring to slow boil.
5. Cover and simmer until squash is very tender (about 40 minutes).
6. In a blender, puree the soup in batches.
7. Return soup to saucepan and stir in cream.
8. Season with salt, pepper, nutmeg, & sage - stirring to blend well.
9. Serve warm with a garnish of the smoked grated cheddar & enjoy.
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