Butternut Squash Soup With Apple Smoked Cheddar

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From food & wine february 2007

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Steps

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In a large saucepan , heat the olive oil.

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Add the onion and cook over moderately high heat , stirring occasionally , until golden , about 8 minutes.

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Add the apple cider and cook until syrupy , about 3 minutes.

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Add the butternut squash and chicken stock and bring to a boil.

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Cover and simmer until the squash is very tender , about 40 minutes.

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In a blender , puree the soup in batches.

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Return the soup to the saucepan and stir in the cream.

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Season with salt and pepper and keep warm.

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Heat a medium skillet.

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Add the butter and diced apple and cook over high heat until the apple is tender and golden around the edges , about 2 minutes.

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Remove the skillet from the heat.

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Season lightly with salt and pepper.

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Ladle the soup into bowls.

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Garnish with the smoked cheddar , sauted apples and chives.

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Serve.

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For vegetarian do not use chicken broth or stock.

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Use vegetable broth.

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Ingredients

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olive oil, onion, apple cider, butternut squash, chicken stock, heavy cream, salt & freshly ground black pepper, unsalted butter, mcintosh apple, smoked cheddar cheese, chives