Butternut Squash Soup with Apple and Smoked Cheddar

Butternut Squash Soup with Apple and Smoked Cheddar

With tender squash, sweet apples, smoky cheese, funky cider, and a hint of sage, this luscious soup is packed with fall flavors.

Ingredients :

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, halved and thinly sliced
• 3/4 cup apple cider
• one (1 3/4-pound) butternut squash — peeled, seeded, and cut into 1-inch dice (5 1/4 cups)
• 4 1/2 cups chicken stock or low-sodium broth
• 1/2 cup heavy cream
• salt and freshly ground pepper
• 2 tablespoons unsalted butter
• 1 mcintosh apple, cut into 1/2-inch dice
• 1/3 cup coarsely shredded smoked cheddar cheese (2 ounces)
• one-inch pieces of chives or thinly sliced sage leaves, for garnish

Directions

1. 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.
2. 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.
3. 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.
4. Ladle the soup into warmed bowls; garnish with the smoked cheddar, sauteed apples, and chives; serve.