Name: Butternut Squash & Apple Soup with Melted Blue Cheese
Yield: Makes 10 (first-course) servings
Ingredients: 6 pounds butternut squash, split lengthwise and seeded; 1 cup (2 sticks) unsalted butter; 1 medium onion, finely chopped; 2 garlic cloves, finely chopped; 1 celery rib, finely chopped; 4 tablespoons kosher salt; 1 teaspoon freshly ground black pepper; 3 apples (Braeburn, Fuji, or Gala), peeled, cored, and sliced thinly; 3 cups apple cider; 1 gallon vegetable stock; 1/2 pound blue cheese; 1/2 cup heavy cream; 2 tablespoons green (hulled) pumpkin seeds

Chef-owner Shawn McClain of Custom House restaurant in Chicago created this recipe for Epicurious's Wine.Dine.Donate program. He recommends using a creamy, mild blue cheese like Fourme d'Ambert.

Recipe notes

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