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extra-virgin olive oil onion apple cider butternut squash chicken broth milk non-dairy coffee unsalted butter kosher salt nutmeg ground sage pepper Cheddar cheese
Viewed: 46 - Published at: 3 years agoIngredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion, halved and thinly sliced
- 34 cup apple cider
- 1 34 lbs butternut squash, peeled, seeded and cut into 1 inch dice pieces (about 5 1/4 cups)
- 4 12 cups chicken broth or 4 12 cups vegetable stock or 4 12 cups broth
- 12 cup milk
- 14 cup non-dairy coffee creamer (coffee creamer, dry)
- 5 tablespoons unsalted butter
- 1 tablespoon kosher salt
- 12 tablespoon nutmeg
- 1 teaspoon ground sage
- 2 teaspoons pepper
- 13 cup smoked cheddar cheese, grated, about 2 ounces
Method
- In large, heavy saucepan - heat the olive oil over medium heat.
- Add chopped onion and cook over medium heat, stirring occasionally, until golden, approximately 8 minutes.
- Add the apple cider and cook until syrupy, about 3 minutes.
- Add the butternut squash and stock/broth - then bring to slow boil.
- Cover and simmer until squash is very tender (about 40 minutes).
- In a blender, puree the soup in batches.
- Return soup to saucepan and stir in cream.
- Season with salt, pepper, nutmeg, & sage - stirring to blend well.
- Serve warm with a garnish of the smoked grated cheddar & enjoy.
