Apple, Cheddar and Winter Squash Soup Recipe

Name: Apple, Cheddar and Winter Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter, unsalted; 1 1/2 tablespoons olive oil or other vegetable oil; 1 large onions thinly sliced; 1 large apples thinly sliced, or 2 medium ones, any kind of apple; 1 large potatoes white and diced; 123 cups butternut squash peeled and chopped; 1 x salt and black pepper to taste; 1/2 teaspoon sage dried; 2 tablespoons flour, all-purpose; 1/4 cup apple cider plus 1 tablespoon; 4 1/4 cups stock vegetable or other broth, prefer low salt; 3/4 cup milk prefer low-fat; 1 3/4 ounces prosciutto thinly sliced and torn into bite-size pieces, optional; 1 1/2 cups cheddar cheese sharp and shredded, plus more for garnish; 1 x parsley leaves freshly chopped, or chives, or scallions, spring or green onions, for garnish; 1 x crusty bread for serving, toasted if desired

Servings: persons

1 tablespoon butter, unsalted
1 1/2 tablespoons olive oil or other vegetable oil
1 large onions thinly sliced
1 large apples thinly sliced, or 2 medium ones, any kind of apple
1 large potatoes white and diced
123 cups butternut squash peeled and chopped
1 x salt and black pepper to taste
1/2 teaspoon sage dried
2 tablespoons flour, all-purpose
1/4 cup apple cider plus 1 tablespoon
4 1/4 cups stock vegetable or other broth, prefer low salt
3/4 cup milk prefer low-fat
1 3/4 ounces prosciutto thinly sliced and torn into bite-size pieces, optional
1 1/2 cups cheddar cheese sharp and shredded, plus more for garnish
1 x parsley leaves freshly chopped, or chives, or scallions, spring or green onions, for garnish
1 x crusty bread for serving, toasted if desired

1
Heat butter and 1 tablespoon of oil in a large pot over medium-low heat and stir in the onion, apples, potato and squash.
2
Season with salt and pepper and cook until the onion is soft, 7 to 9 minutes.
3
Stir in the sage and flour.
4
Add the cider and cook over high heat, stirring, until thickened.
5
Add the broth and milk, cover and bring to a boil, reduce to a simmer and cook, stirring, until the potato is soft, about 9 minutes.
6
At the same time, heat the remaining 1/2 tablespoon of oil in a large skillet over medium-high heat.
7
Stir in the prosciutto and cook until crisp, turning occasionally, 1 to 3 minutes.
8
Drain on paper towels.
9
Stir in the cheese to the soup and mix over medium-low heat until melted.
10
Puree in a blender in batches until smooth, season with salt and pepper to taste.
11
Sprinkle with the prosciutto, more cheese and parsley or chives or scallions.
12
Serve with crusty bread or croutons.
13
Note: For a vegetarian version, use vegetable broth and omit the proscuitto.

50431

kcal

Calories

5678

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon butter, unsalted, 1 1/2 tablespoons olive oil or other vegetable oil, 1 large onions thinly sliced, 1 large apples thinly sliced, or 2 medium ones, any kind of apple, and more.

Yes, Apple, Cheddar and Winter Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Apple, Cheddar and Winter Squash Soup

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