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Butternut Squash Soup With Apple & Smoked Cheddar

From Food & Wine February 2007

Ready In:
1hr 35mins
Serves:
Units:

ingredients

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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@Vino Girl
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@Vino Girl
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"From Food & Wine February 2007"
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  1. Lou6566
    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.
    Reply
  2. Vino Girl
    From Food & Wine February 2007
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