Unless you have an extremely brown thumb, squash is typically one of the easiest vegetables to grow in the south. Whether you have it in abundance in your garden or if you simply see it at your local farmers market (hint hint - come see us), you might be wondering how to prepare this fall favorite. One of my favorites is an absolutely “souper” recipe (yes, I did that. Give me a break; I live by my dad jokes.).
Active Time 35 MIN
Total Time 1 HR 25 MIN
Yield Serves : 4
2 tablespoons extra-virgin olive oil
1 medium onion, halved and thinly sliced
3/4 cup apple cider
One 1 3/4-pound butternut squash—peeled, seeded and cut into 1-inch dice (5 1/4 cups)
4 1/2 cups chicken stock or low-sodium broth
1/2 cup heavy cream
Salt and freshly ground pepper
2 tablespoons unsalted butter
1 McIntosh apple, cut into 1/2-inch dice
1/3 cup coarsely shredded smoked cheddar cheese (2 ounces)
One-inch pieces of chives or thinly sliced sage leaves, for garnish
How to Make It
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 warmed bowls; garnish with the smoked cheddar, sautéed apples and chives; serve.
The soup can be refrigerated for up to 2 days. Reheat before garnishing with the cheddar, apples and chives.
Recipe by Jeremy Silansky. Photo courtesy of the Food and Wine website.