Name: Butternut Squash Soup With Apple & Smoked Cheddar
Prep time: 40 min
Cook time: 55 min
Total time: 1 h 35 min
Yield: 4 serving(s)
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

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Recipe by Vino Girl

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From Food & Wine February 2007

Ready In:: 1hr 35mins
Serves:
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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

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 bowls; garnish with the smoked cheddar, sautéed apples and chives; serve.
For Vegetarian do not use Chicken broth or stock. Use Vegetable broth.

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"From Food & Wine February 2007"

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review by Lou6566

3/22/2007

I just tried this. I found it in the Feb. food and wine mag, and let me tell you! This is so very good. Wish there was a pic of it like there is in the magazine! I didn't want to buy a large amount of apple cider cause we don't drink it, so I used apple sauce. I advise grating extra smoked cheddar cheese, also because you'll want a lot garnishing it! The photo shows a couple raw apple slices on top of each bowl of soup also, as a garnish. The apples are unpeeled by the way. If you like apple cider try it that way. This is so good, that I am making it for my son and dil in May for their anniversary dinner that I am doing. Gosh, there just aren't words enough to describe how delicious this was. We just fixed a salad with it, and it filled us up so full we couldn't have seconds! Its a good thing it keeps good.I recomend it highly.

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creation by Vino Girl

1/15/2007

From Food & Wine February 2007