INGREDIENTS

1. 2tablespoonsolive oil
2. 1mediumonion, halved and thinly sliced
3. 3/4cupapple cider
4. 1 3/4lbsbutternut squash(peeled, seeded and cut into 1 inch cubes – 5 1/4 cups)
5. 4 1/2cupschicken stockor low-sodiumbroth
6. 1/2cupheavy cream
7. salt & freshly ground black pepper
8. 2tablespoonsunsalted butter
9. 1macintosh apples, cut into 1/2 inch cubes
10. 1/3cup coarsely shreddedsmoked cheddar cheese
11. chivesor thinly slicedsage leaves, for garnish

DIRECTIONS

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. Season with salt and pepper and keep warm.
8. Heat a medium skillet.
9. Add the butter and diced apple and cook over high heat until the apple is tender and golden around the edges, about 2 minutes.
10. Remove the skillet from the heat. Season lightly with salt and pepper.
11. Ladle the soup into bowls; garnish with the smoked cheddar, sautéed apples and chives; serve.
12. For Vegetarian do not use Chicken broth or stock.Use Vegetable broth.