Vermont chef, Jeremy Silansky, brings us a delightful combination of ingredients immortalizing autumn in a heartwarming bowl – Butternut Squash Soup with Apple and Cheddar. Silansky says, "In Vermont, Butternut squash and apples come into season together, and the pairing couldn't be better". What makes this soup special? It's the savory smoked cheddar, sourced locally from the Grafton Village Cheese Company.

The recommended McIntosh apple for this recipe, known to be Vermont’s state apple, has a buttery flesh perfect for quick, high-heat cooking. While any tart apple can work favorably, the McIntosh lends a nice balance of sweetness to the squash. This soup was part of a larger, fall-inspired menu featuring red wine-braised lamb shanks and maple-glazed root vegetables. However, you can enjoy it solo with crusty bread or complemented with braised greens or a hearty fall salad. The vegetarian-friendly version involves swapping out chicken stock for vegetable broth.

Nationally distributed by Grafton Village Cheese, you can easily purchase their smoked cheddar online. Prepare this soup ahead and refrigerate for up to two days. Reheat, garnish with cheddar, apples, and chives before serving.

What goes best with it? Try a sweet and tangy cider from Vermont, known for its dedication to preserving New England’s cider-making traditions. Choose either a lightly sweet Original Sin or a fruitier, rich Woodchuck Amber Draft. Alternatively, consider a firm white wine from Mendocino County, California.

Ready to start cooking? Heat some olive oil in a large saucepan, add onions until golden, mix in the apple cider into a thick syrup, and blend in the butternut squash and chicken stock to a boil. Cover and heat until the squash is tender, and puree the soup in batches. Stir in the cream, salt, and pepper, and keep warm. Simultaneously, melt butter in a separate pan, toss in diced apples, and sauté until tender and golden around the edges. Serve warm, garnishing your soup with the sautéed apples, smoked cheddar, and chives.