Active Time
35 MIN
Total Time
1 HR 25 MIN
Yield
Serves : 4
© Con Poulos

How to Make It

Step 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.

Step 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.

Step 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.

Step 4    

Ladle the soup into warmed bowls; garnish with the smoked cheddar, sautéed apples and chives; serve.

Make Ahead

The soup can be refrigerated for up to 2 days. Reheat before garnishing with the cheddar, apples and chives.

Suggested Pairing

There's no better pairing for this appley soup than a sweet and tangy artisanal cider from one of Vermont's producers, which have been restoring New England's centuries-old cider-making traditions. Look for the pale gold, lightly sweet Original Sin or the fruitier, richer Woodchuck Amber Draft. Alternatively, pour a firm white from California's Mendocino County.

You May Like

Aggregate Rating value: 4

Review Count: 987

Worst Rating: 0

Best Rating: 5