Butternut Squash Soup with Apples and Cheddar

Butternut Squash, Apples and Cheddar Cheese are iconic Fall flavors and this trio forms the perfect balance of savory, salty, smoky and sweet! This time of year apples and butternut squash are perfectly in season and it only seems fitting to combine these delicious flavors together in a festive holiday soup! If you can get your hands on smoked cheddar cheese it really kicks up this recipe a notch, but if you can’t, don’t worry…regular extra sharp cheddar cheese will do! Enjoy serving this soup around your Thanksgiving holiday table!

Butternut Squash Soup with Apples and Cheddar
Serves 4
Butternut Squash, Apples and Cheddar Cheese are iconic Fall flavors and this trio forms the perfect balance of savory, salty, smoky and sweet all in a bowl of soup!
Write a review
Print
Prep Time
20 min
Cook Time
55 min
Total Time
1 hr 15 min
Prep Time
20 min
Cook Time
55 min
Total Time
1 hr 15 min
Ingredients
  1. 2 tablespoons extra-virgin olive oil
  2. 1 medium onion, halved and thinly sliced
  3. 3/4 cup apple cider
  4. One 1 3/4-pound butternut squash—peeled, seeded and cut into 1-inch dice (roughly 5 1/4 cups)
  5. 4 1/2 cups chicken stock
  6. 1/2 cup heavy cream
  7. Salt and freshly ground pepper
  8. 2 tablespoons unsalted butter
  9. 1 apple, cut into 1/4-inch slices (I used Gala)
  10. 1/3 cup coarsely shredded smoked cheddar cheese (2 ounces)
  11. One-inch pieces of chives or thinly sliced sage leaves, for garnish
Instructions
  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 sliced apples and cook over high heat until the apples are 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, sautéed apples and chives. Serve and Enjoy!
Notes
  1. The soup can be refrigerated for up to 2 days. Reheat before garnishing with the cheddar, apples and chives.
Adapted from Food and Wine
Adapted from Food and Wine
Treats, Sweets, and Savories http://treatssweetsandsavories.com/