Butternut Squash Soup With Apple And Smoked Cheddar
|Extra virgin olive oil||2 Tablespoon|
|Onion||1 Medium, halved and thinly sliced|
|Apple cider||3⁄4 Cup (12 tbs)|
|Butternut squash||1 3⁄4 Pound, peeled, seeded and cut into 1-inch dice|
|Chicken stock/Low-sodium broth||4 1⁄2 Cup (72 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Freshly ground pepper||To Taste|
|Unsalted butter||2 Tablespoon|
|Mcintosh apple||1 , cut into 1/2 inch dice|
|Shredded smoked cheddar cheese||2 Ounce (1/3 Cup)|
|Chives/Thinly sliced sage leaves||4 (1-Inch Pieces, For Garnish)|
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