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Butternut Squash Soup With Apple And Smoked Cheddar

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Ingredients
  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)
  Salt To Taste
  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)
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

Recipe Summary

Method: 
Blending
Dish: 
Soup
Ingredient: 
Vegetable
Cook Time: 
55 Minutes

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