Ingredients
For soup

• 3 tbsp unsalted butter, divided
• 1 tbsp extra-virgin olive oil
• 3 Granny Smith apples, peeled, cored and chopped (about 3 cups)
• 1 cup finely chopped onion
• 1 cup chopped parsnip (about 2 parsnips)
• 1 cup chopped carrot (about 2 carrots)
• 1⁄2 cup chopped celery
• 3 cloves garlic, chopped
• 1⁄2 tsp finely chopped fresh sage
• 1 tsp kosher salt
• 1⁄4 tsp freshly ground black pepper
• 2 cups water
• 2 cups apple juice
• 2 tbsp all-purpose flour
• 1 cup milk, warmed
• 6 oz old cheddar cheese, grated

For sage croutons

• 2 tbsp unsalted butter
• 1 tbsp extra-virgin olive oil
• 3 fresh sage leaves, finely chopped
• 2 cups cubed focaccia bread
• Kosher salt and freshly ground black pepper

Directions

For soup
1 Heat 1 tablespoon butter and olive oil in a heavy-bottomed pot over medium heat. Add next nine ingredients (chopped apples through black pepper). Cook, stirring often, until the vegetables begin to soften, about 5 minutes.

2 Add the water and apple juice; bring to a simmer and cook for 15 minutes, or until vegetables are very tender. Working in batches, purée the soup in a blender until smooth. Return the puréed soup to the pot and set aside.

3 In a separate saucepan, heat remaining 2 tablespoons butter over medium heat. Add the flour and cook, stirring constantly, for 1 minute. Slowly whisk in the milk and stir until the mixture thickens, about 2 minutes.

4 Remove from the heat, add the grated cheese and stir until smooth. Pour the cheese sauce into the soup and warm over low heat until hot; do not boil again.

5 Serve in warm soup bowls and garnish with the sage croutons.

For croutons
1 Preheat the oven to 350°F.

2 Heat the butter and oil in a small saucepan over medium heat until the butter is frothy.

3 Stir in the sage. Pour over the focaccia pieces in a bowl, tossing to coat. Season lightly with salt and pepper.

4 Spread bread cubes in a single layer on a parchment paper-lined baking sheet and toast in oven until the croutons are crispy, 15 to 20 minutes, stirring halfway through. Set aside until needed.

Serves 4 to 6.