Butternut Squash Soup with Apple and Smoked Cheddar

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, halved and thinly sliced
• 3/4 cup apple cider
• One 1 3/4-pound butternut squashpeeled, 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

1. In a large saucepan, heat the olive oil.
2. Add the onion and cook over moderately high heat, stirring occasionally, until golden, about 8 minutes.
3. Add the apple cider and cook until syrupy, about 3 minutes.
4. Add the butternut squash and chicken stock and bring to a boil.
5. Cover and simmer until the squash is very tender, about 40 minutes.
6. In a blender, puree the soup in batches.
7. Return the soup to the saucepan and stir in the cream.
8. Season with salt and pepper and keep warm.
9. Heat a medium skillet.
10. Add the butter and diced apple and cook over high heat until the apple is tender and golden around the edges, about 2 minutes.
11. Remove the skillet from the heat.
12. Season lightly with salt and pepper.
13. Ladle the soup into warmed bowls; garnish with the smoked cheddar, sauteed apples and chives; serve.

extravirgin olive oil, onion, apple cider, butternut, chicken stock, heavy cream, salt, unsalted butter, apple, cheddar cheese, chives

Taken from www.foodandwine.com/recipes/butternut-squash-soup-apple-and-smoked-cheddar (may not work)