Apple-Cheddar-Squash Soup Recipe

Name: Apple-Cheddar-Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons unsalted butter; 1 medium onion, thinly sliced; 2 medium apples, thinly sliced; 1 large white potato, diced; 1 1/2 cups chopped peeled butternut squash, fresh or frozen; Kosher salt and freshly ground pepper; 1/2 teaspoon dried sage; 2 tablespoons all-purpose flour; 1/3 cup apple cider; 4 cups low-sodium chicken broth; 1 cup milk; 2 ounces thinly sliced prosciutto, torn into bite-size pieces; 2 cups grated sharp cheddar cheese, plus more for garnish; Chopped chives, for garnish (optional); Crusty bread, for serving (optional)

Servings: persons

5 tablespoons unsalted butter
1 medium onion, thinly sliced
2 medium apples, thinly sliced
1 large white potato, diced
1 1/2 cups chopped peeled butternut squash, fresh or frozen
Kosher salt and freshly ground pepper
1/2 teaspoon dried sage
2 tablespoons all-purpose flour
1/3 cup apple cider
4 cups low-sodium chicken broth
1 cup milk
2 ounces thinly sliced prosciutto, torn into bite-size pieces
2 cups grated sharp cheddar cheese, plus more for garnish
Chopped chives, for garnish (optional)
Crusty bread, for serving (optional)

1
Melt 4 tablespoons butter in a large pot over medium-low heat and add the onion, apples, potato and squash.
2
Season with salt and pepper and cook until the onion is soft, about 8 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, 8 to 10 minutes.
6
Meanwhile, heat the remaining 1 tablespoon butter in a large skillet over medium-high heat.
7
Add the prosciutto and cook until crisp, turning occasionally, about 2 minutes.
8
Drain on paper towels.
9
Add the cheese to the soup and stir over medium-low heat until melted.
10
Puree in a blender in batches until smooth; season with salt and pepper.
11
Garnish with the prosciutto, more cheese and chives, if using.
12
Serve with bread, if desired.
13
Per serving: Calories 532; Fat 34 g (Saturated 19 g); Cholesterol 117 mg; Sodium 807 mg; Carbohydrate 35 g; Fiber 5 g; Protein 24 g
14
Photograph by Antonis Achilleos

1482

kcal

Calories

113

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 15 ingredients. The key ingredients include: 5 tablespoons unsalted butter, 1 medium onion, thinly sliced, 2 medium apples, thinly sliced, 1 large white potato, diced, and more.

Yes, Apple-Cheddar-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-Squash Soup

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