Butternut Squash Soup With Smoked Cheddar

Total Time
1hr 30mins
Prep 35 mins
Cook 55 mins

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 Nutrition

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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