Sunday, November 16, 2014

Butternut Squash soup with sautéed apples and white cheddar cheese
2 Tbsp. olive oil
1 medium onion, peeled, thinly sliced
3/4C apple cider
1-3/4 lb. butternut squash
4-1/2C chicken stock
1/2C cream
salt and freshly ground pepper
2 Tbsp. unsalted butter
1 McIntosh apple, cut into ½-inch dice
1/3C coarsely shredded white cheddar cheese
2 Tbsp. Italian parsley leaves, coarsely chopped

Preheat oven to 400F.  Cut butternut squash in quarters and place, cut sides down, in a glass dish.  Roast 30 minutes or until tender.  Let cool, remove seeds and scoop of the flesh.

Meanwhile, heat the butter in a pan; add the onions and sauté until golden.  Add the apple cider and cook until syrupy.  Add the squash puree and chicken stock and bring to a boil, simmer, slightly covered until vegetables are very tender.  Puree the soup in a food processor and return to the pan.  Stir in the cream and season with salt and pepper to taste. 

Heat a small sauté pan, add the butter and diced apple and cook over medium high heat until the apple is tender and golden around the edges.  Remove the pan from the heat and season with salt and pepper.  Ladle the soup into warmed bowls and garnish with white cheddar, sautéed apples and Italian parsley.
MAKES:  6 servings

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