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Creamy Butternut Squash Soup In Ceramic Bowl

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What is better on a cold, wintry day than a bowl or mug of delicious warm soup. The recipe below is one of our guest favorites! Try pairing it with a hearty whole grain bread for a warming lunch. This recipe makes four hearty servings.

Butternut Squash Soup with Apple and Smoked Cheddar

2 T. Extra-virgin olive oil
1 med. Onion, halved and thinly sliced
¾ c. Apple Cider
5 ¼ c. Butternut squash—peeled, seeded and cut into 1” cubes
4 ½ c. Chicken stock
½ c. Heavy cream
2 T. Unsalted butter
1 Apple, cut into ½” pieces
1/3 c. Smoked cheddar cheese, coarsely shredded
Salt and Pepper
Chopped chives for garnish

Heat the olive oil in a large stockpot. Add onion and cook until golden. Add the apple cider and cook until syrupy, about 3 minutes. Add the squash and chicken stock and bring to a boil. Cover and simmer until the squash is very tender, about 40 minutes.

Puree the soup in batches in a blender. Return the soup to the saucepan and stir in the cream. Season with salt and pepper and keep warm.

Heat butter in a medium skillet. Add the diced apple and cook over high heat until the apple is tender and golden around the edges, about 2 minutes.

Season the soup with salt and pepper. Garnish with the cheddar cheese, sautéed apples, and chives.