Butternut Squash Soup

daphne on October 8, 2008

This is the perfect lunch for a cool fall day. I’ve only made it using butternut squash so far, but considering the abundance of mystery squash currently on hand, I’m going to try mixing it up. I’ll report back with results.

Ingredients:

  • 2 Tbls olive oil
  • I medium onion thinly sliced
  • ¾ cup apple cider
  • 1 2lb butternut squash in 1 inch cubes
  • 4 ½ cups chicken broth
  • ½ cup heavy cream
  • 2 Tbls butter
  • 1 apple diced
  • 1/3 cup smoked cheddar

To Do:

  • Heat oil and sauté onion for about 8 minutes.
  • Add apple cider and stir until sticky, about 3 mins.
  • Add squash and stock and bring to a boil, reduce and simmer until tender, about 40 minutes.
  • Puree.
  • Add cream and stir.
  • In medium skillet sauté butter and diced apple.
  • Ladle soup into bowls, top with apples and cheddar.