Butternut Squash Soup With Apple & Smoked Cheddar
From Food & Wine February 2007
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INGREDIENTS
Nutrition- 2tablespoons olive oil
- 1
- 3⁄4cup apple cider
- 1 3⁄4lbs butternut squash (peeled, seeded and cut into 1 inch cubes - 5 1/4 cups)
- 4 1⁄2cups chicken stock or 4 1/2 cups low-sodium broth
- 1⁄2cup heavy cream
- salt & freshly ground black pepper
- 2tablespoons unsalted butter
- 1
- 1⁄3cup coarsely shredded smoked cheddar cheese
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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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