Ingredients

• 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 (5 1/4 cups)
  5. 4 1/2 cups chicken stock or low-sodium broth
  6. 1/2 cup heavy cream
  7. Salt and freshly ground pepper
  8. 2 tablespoons unsalted butter
  9. 1 McIntosh apple, cut into 1/2-inch dice
  10. 1/3 cup coarsely shredded smoked cheddar cheese (2 ounces)
  11. One-inch pieces of chives or thinly sliced sage leaves, 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 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.