Butternut Squash Soup With Apple And Smoked Cheddar Recipe


Cooking Time55 MinMethod
DishMain Ingredient


 Extra virgin olive oil2 Tablespoon
 Onion1 Medium, halved and thinly sliced
 Apple cider3⁄4 Cup (12 tbs)
 Butternut squash1 3⁄4 Pound, peeled, seeded and cut into 1-inch dice
 Chicken stock/Low-sodium broth4 1⁄2 Cup (72 tbs)
 Heavy cream1⁄2 Cup (8 tbs)
 Salt To Taste
 Freshly ground pepper To Taste
 Unsalted butter2 Tablespoon
 Mcintosh apple1 , cut into 1/2 inch dice
 Shredded smoked cheddar cheese2 Ounce (1/3 Cup)
 Chives/Thinly sliced sage leaves4 (1-Inch Pieces, For Garnish)

Nutrition Facts

Serving size: Complete recipe

Calories 2060 Calories from Fat 1008

% Daily Value*

Total Fat 113 g173.5%

Saturated Fat 49 g245.1%

Trans Fat 0 g

Cholesterol 262 mg

Sodium 2033.1 mg84.7%

Total Carbohydrates 236 g78.8%

Dietary Fiber 28.4 g113.7%

Sugars 107.8 g

Protein 42 g84.7%

Vitamin A 1749.2% Vitamin C 327.6%

Calcium 59.2% Iron 51.6%

*Based on a 2000 Calorie diet


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