bohemianwanderer – This butternut squash soup combines the best of autumn’s produce by blending sweet apples with savory smoked cheddar. Chef Jeremy Silansky highlights that in Vermont, butternut squash and apples come into season simultaneously. This natural timing makes them ideal partners in this hearty soup. The real star, however, is the smoked cheddar, sourced from the Grafton Village Cheese Company in Vermont. Their aged cheddar is cold-smoked over maple wood, giving the cheese a rich, smoky flavor that perfectly complements the sweetness of the squash and apple.
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To prepare the soup, start by heating two tablespoons of extra-virgin olive oil in a large saucepan over medium-high heat. Add one medium onion, thinly sliced, and cook it, stirring occasionally, until it becomes golden brown and fragrant, about eight minutes. Next, pour in three-quarters of a cup of apple cider. Cook the cider until it reduces and thickens into a syrupy consistency, which takes about three minutes.
Afterward, add five and a quarter cups of peeled and diced butternut squash along with four and a half cups of chicken stock or low-sodium broth. Bring this mixture to a boil, then reduce the heat, cover the pot, and let it simmer for about 40 minutes. The squash should become very tender at this point. Once cooked, puree the soup in batches using a blender until smooth and creamy. Return the blended soup to the saucepan, then stir in half a cup of heavy cream. Season the soup with salt and freshly ground black pepper to taste. Keep the soup warm while preparing the garnish, so it is ready to serve hot and comforting.
Preparing the Apple Garnish and Serving Suggestions
For the garnish, melt two tablespoons of unsalted butter in a medium skillet over high heat. Add one diced McIntosh apple and sauté it for approximately two minutes until the apple pieces become tender and lightly golden on the edges. Season lightly with salt and pepper before removing the skillet from heat.
To serve, ladle the warm soup into bowls and top with the sautéed apples. Sprinkle a third of a cup of coarsely shredded smoked cheddar cheese on each serving. Finish with a garnish of fresh herbs such as one-inch pieces of chives or thinly sliced sage leaves for a touch of earthiness and color.
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This soup perfectly balances sweet, savory, and smoky flavors, making it an ideal dish for chilly autumn evenings. It highlights seasonal, locally sourced ingredients and delivers both comfort and elegance in each spoonful. Whether serving family or guests, this butternut squash soup with apple and smoked cheddar is sure to impress with its depth of flavor and inviting aroma. The combination of creamy texture, bright apple accents, and smoky cheddar creates a memorable and satisfying dish that embodies the best of fall cooking.
