Alright people, it’s officially soup season! It’s chilly out in Philadelphia, so I’m ready to start taking advantage and make some yummy soups. Believe it or not, the recipe I’m sharing with you today was a recipe that Dave, my husband, made for me! I was so impressed. I had flagged the recipe and bought all the ingredients, and by the time I was home from work, he had already almost finished making it! I was so happy 🙂
This soup was really delicious, and the apple and squash go so well together. I also loved having the sage in there to make it really taste like fall. This recipe for us made about 6 main course servings. If you’re serving this as a starter, you probably will end up with 8.
Apple Cheddar Squash Soup
Recipe slightly adapted from Food Network Kitchens
2 Tablespoons Unsalted Butter
1 Sweet Onion, thinly sliced
2 medium Apples, cored, peeled, and thinly sliced
1 large White Potato, peeled and diced
1 box frozen Pureed Butternut Squash (or 1 1/2 cups fresh or frozen diced)
Salt and Pepper
1 teaspoon fresh Sage
2 Tablespoons Flour
1/3 cup Apple Cider
4 cups low-sodium Chicken Broth
1 cup 2% Milk
2 ounces thinly sliced Prosciutto, torn into bite-size pieces
2 cups shredded Sharp Cheddar Cheese, plus more for garnish
Chopped chives, for garnish
1. Melt the butter in a large pot over medium-low heat. Add the onion, apples, potato, and squash. Season the mixture with salt and pepper. Cook for about 10 minutes until the onion is soft. Stir in the sage and flour.
2. Add the cider and cook over high heat, stirring until thickened. Add the broth and milk. Bring to a boil, then cover and reduce to a simmer, stirring occasionally. Simmer for 10 more minutes, or until the potato is soft.
3. Meanwhile, in a small skillet, heat the prosciutto and cook until crisp, turning occasionally, for maybe about 2-3 minutes. Remove from the pan and place on paper towels.
4. Add the cheese to the soup and stir over medium heat until melted.
5. Puree in a blender in batches until smooth, or use an immersion blender right in the pot. Season with salt and pepper to taste. Garnish with the prosciutto, more cheese, and chives.
When I asked Dave if he had any tips for you, and he mentioned that this would taste really great with a nice crusty bread!