It was a cool Autumn day when I pulled this one out of my sleeve. It started out with squash and apples and it was good, but I wanted something with a little zing...enter the Cheddar. Good golly. Fresh Thyme, smooth butternut squash, sweet apple and the bite from the cheese. Hells yes.
Now, with Thanksgiving coming up this weekend, you should make this. I am. Gobble Gobble.
Butternut Squash Apple and Aged Cheddar Soup
Serves 4
1 tbsp Olive Oil
1/2 large Butternut Squash (1 1/2lbs), peeled and cubed
1/2 large sweet onion, diced
1 garlic clove, minced
1 large Apple, peeled and diced
3 cups low sodium Chicken Broth
1/2 cup water
2 tsp real Maple Syrup
2 tsp fresh Thyme
3/4 cup Old Cheddar Cheese, grated (I used an old English Cheddar)
S&P to taste
In a large pot over medium heat, add the olive oil until it shimmers. Add the squash, onion and garlic and cook 10 minutes, stirring frequently so it doesn't burn. Season with a pinch of salt and pepper. Add the apple and cook another 2-3 minutes.
Pour in the chicken broth, water, maple syrup and sprinkle in the Thyme. Simmer for another 10 minutes or until the squash is soft when pierced with a knife. Remove from the heat and let it cool for about 5 minutes. Add the cheese and combine (don't add the cheese to the pot while it's still on the heat because it separates).
Puree the soup in batches in a blender. Hold a tea towel on top of the lid when blending in case the soup is still hot! The steam and soup can burn you if you don't.
Check to see if needs salt and pepper. Garnish with a little extra cheese and a few Thyme leaves if so desired.
