Butternut Squash Soup With Apple And Smoked Cheddar Recipe
Ingredients
| Extra virgin olive oil | 2 Tablespoon | |
| Onion | 1 Medium, thinly sliced | |
| Apple cider | 3/4 Cup (16 tbs) | |
| One 1 3/4-pound butternut squash-peeled, seeded and cut into 1-inch dice | ||
| 4 1/2 cups chicken stock or low-sodium broth | ||
| Heavy cream | 1/2 Cup (16 tbs) | |
| Ground pepper | 1 To taste | |
| Unsalted butter | 2 Tablespoon | |
| 1 Mcintosh apple, cut into 1/2 inch dice | ||
| Shredded Cheddar cheese | 1/3 Cup (16 tbs), smoked | |
| 1-inch pieces of chives or thinly sliced sage leaves, for garnish | ||
| Salt | To Taste | |
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 Cheddar, sauteed apples and chives and serve
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 Cheddar, sauteed apples and chives and serve
Chef
