Butternut Squash Soup With Apple & Smoked Cheddar - cooking recipe

Ingredients

2 tablespoons olive oil
1 medium onion, halved and thinly sliced
3/4 cup apple cider
1 3/4 lbs butternut squash (peeled, seeded and cut into 1 inch cubes - 5 1/4 cups)
4 1/2 cups chicken stock or 4 1/2 cups low-sodium broth
1/2 cup heavy cream
salt & freshly ground black pepper
2 tablespoons unsalted butter
1 mcintosh apple, cut into 1/2 inch cubes
1/3 cup coarsely shredded smoked cheddar cheese
chives or thinly sliced sage leaf, for garnish

Preparation

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.
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.
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.
Ladle the soup into bowls; garnish with the smoked cheddar, sauteed apples and chives; serve.
For Vegetarian do not use Chicken broth or stock. Use Vegetable broth.