{"id":466,"date":"2016-12-11T09:25:59","date_gmt":"2016-12-11T16:25:59","guid":{"rendered":"http:\/\/olivereats.ca\/?p=466"},"modified":"2020-05-23T19:20:55","modified_gmt":"2020-05-24T01:20:55","slug":"squash-apple-and-cheddar-soup","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2016\/12\/11\/squash-apple-and-cheddar-soup\/","title":{"rendered":"Squash, Apple and Cheddar Soup"},"content":{"rendered":"<p>Great as a soup OR can be used as a pasta sauce<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li class=\"ingredient\">2 tbsp olive oil<\/li>\n<li class=\"ingredient\">1\/2 c. (no, this is not a typo!) whole garlic<\/li>\n<li class=\"ingredient\">1 medium onion, diced, about 1 c.<\/li>\n<li class=\"ingredient\">1 large apple, (honey crisp or gala works well), peeled, and sliced, 1 to 1 1\/2 c.<\/li>\n<li class=\"ingredient\">1 large butternut squash, roasted and cubed (see below).\u00a0 Need at least 2 cups diced.<\/li>\n<li class=\"ingredient\">1\/4 c. maple syrup<\/li>\n<li class=\"ingredient\">pinch of ground nutmeg<\/li>\n<li class=\"ingredient\">1\/2 c of apple cider (not vinegar!)<\/li>\n<li class=\"ingredient\">4 c. chicken or vegetable stock (Knorr&#8217;s is good)<\/li>\n<li class=\"ingredient\">1 bay leaf<\/li>\n<li class=\"ingredient\">1 c. whipping cream or plain yogurt<\/li>\n<li class=\"ingredient\">1 c. shredded sharp cheddar cheese (white or orange), I use Balderson&#8217;s 2 yr aged<\/li>\n<li class=\"ingredient\">salt and pepper to taste<\/li>\n<li class=\"ingredient\">Garnish &#8211; plain greek yogurt \/ fresh chopped chives<\/li>\n<li class=\"ingredient\"><\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3>\n<ol class=\"instructions\">\n<li class=\"instruction\">Preheat Oven to 350. Cut the squash in halves or quarters.\u00a0 You can leave the seeds \/ pulp in.\u00a0 Rub cut edges lightly with olive oil. Place cut edge down on parchment paper lined cookie sheet.\u00a0 Roast for 40 min or until fork inserts easily into flesh.\u00a0 Remove from oven and let cool.\u00a0 I like to put it in the fridge once it cools and get it very cold., overnight works.\u00a0 Makes it easier to peel and to cut out the seeds.\u00a0 Remove the seeds, peel the squash and cut into small pieces.<\/li>\n<li class=\"instruction\">While the squash is roasting (or next day if leaving overnight), peel the garlic, dice the onion, peel and dice the apple.<\/li>\n<li class=\"instruction\">In a large soup pot, add a couple tbsp of olive oil and heat.\u00a0 Add the garlic, onion, and apple.\u00a0 Stir frequently until apple is soft and onion is translucent, about 3-5 min.<\/li>\n<li class=\"instruction\">Add the squash, maple syrup and nutmeg and stir till heated through.<\/li>\n<li class=\"instruction\">Add apple cider.<\/li>\n<li class=\"instruction\">Stir in the stock and bay leaf.\u00a0 Bring to a boil.\u00a0 Reduce heat a bit and simmer for about 10 min.<\/li>\n<li class=\"instruction\">Remove the bay leaf.<\/li>\n<li class=\"instruction\">Using an immersion blender in the soup pot,\u00a0 blend the soup until smooth.<\/li>\n<li class=\"instruction\">Stir in the cream and bring to a boil.\u00a0 Turn heat off.<\/li>\n<li class=\"instruction\">Add the cheese and stir until melted.\u00a0 Season with salt and pepper if desired.<\/li>\n<li class=\"instruction\">If soup is too thick, add more apple cider.<\/li>\n<li class=\"instruction\">Serve with garnishes.<\/li>\n<li class=\"instruction\">Leftovers can be frozen in clean sterilized jars \/ lids for a couple of months. Makes 2 &#8211; 3 quart jars.<\/li>\n<\/ol>\n<p><\/div>\n<br \/>\n<!--more--><br \/>\nThanks to <a href=\"http:\/\/website.com\">WEBSITE <\/a>for the recipe!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Great as a soup OR can be used as a pasta sauce<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[54],"tags":[],"class_list":["post-466","post","type-post","status-publish","format-standard","hentry","category-soups"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-7w","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/466"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=466"}],"version-history":[{"count":4,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/466\/revisions"}],"predecessor-version":[{"id":1822,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/466\/revisions\/1822"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=466"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=466"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=466"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}