"Butternut squash and apples come into season around the same time in Vermont," Jeremy Silansky says, "and they go so well together." But this soup's key ingredient is its smoked-cheddar garnish. Silansky gets his cheese from Grafton Village Cheese Company, a local producer with national distribution that cold-smokes aged cheddar over a maple-wood fire. More Soup Recipes
The soup can be refrigerated for up to 2 days. Reheat before garnishing with the cheddar, apples and chives.
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.