Butternut Squash Soup With Apple And Smoked Cheddar

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2 tablespoons extra-virgin olive oil

1 medium onion, halved and thinly sliced

3/4 cup apple cider

One 1 3/4-pound butternut squash—peeled, seeded and cut into 1-inch dice (5 1/4 cups)

4 1/2 cups chicken stock or low-sodium broth

1/2 cup heavy cream

Salt and freshly ground pepper

2 tablespoons unsalted butter

1 McIntosh apple, cut into 1/2-inch dice

1/3 cup coarsely shredded smoked cheddar cheese (2 ounces)

One-inch pieces of chives or thinly sliced sage leaves, for garnish

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