Butternut Squash Soup with Cheddar and Apple

Recipe by Catherine Pla

Serves 6

Butternut Squash Soup with Cheddar and Apple

• 2 T olive oil

• 2 T unsalted butter

• 1 yellow onion, chopped

• 3 stalks celery, chopped

• 12 oz cubed butternut squash

• 1⁄2 t kosher salt

• 1⁄4 t cayenne pepper

• 1 T fresh thyme leaves

• 1 T chopped fresh sage leaves

• 1⁄4 c all-purpose flour

• 2 c whole milk

• 3 c water or chicken broth

• 1⁄2 c cider or apple juice (or substitute more broth or water)

• 1 chopped apple

• 2 c shredded sharp cheddar cheese

• Kosher salt and ground black pepper

Thyme leaves, shredded cheddar, and apple slices for garnish (if desired)

In a soup pot, heat the olive oil and butter to melt. Add the chopped onion, celery, squash, salt, cayenne, thyme, and sage. Stir and sauté over medium heat for about 7 minutes until the vegetables start to soften. Sprinkle in the flour and whisk to combine. Cook for about 1 minute, then whisk in the milk until the mixture is smooth. Add the broth or water, cider, apple, a pinch of salt and one of pepper and bring to a boil. Lower heat, cover, and simmer for 10 minutes.

Puree the soup using a n immersion blender, or in a stand blender. Return soup to the stove and stir in cheese, stirring until cheese melts and soup becomes creamy. Taste for seasoning, adding additional salt and pepper if desired.

Garnish with thyme, shredded cheese, and apple slices.

NOTE: To make the soup vegan, use all olive oil, omitting the butter. Replace chicken broth with vegetable broth or water. Use a vegan cheese in place of cheddar.