Monday, November 14, 2011

Apple-Cheddar-Squash Soup

This soup was full of flavor, creamy, not too rich, and perfect for fall.  My oldest gingersnap asked last night if I would make it again for dinner soon (identified as the orange soup with bacon!).


  • 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 (I used juice)
  • 4 cups low-sodium chicken broth
  • 1 cup milk
  • 2 ounces thinly sliced prosciutto, torn into bite-size pieces (I used bacon)
  • 2 cups grated sharp cheddar cheese, plus more for garnish
  • Chopped chives, for garnish (optional)
  • Crusty bread, for serving (optional)


Melt 4 tablespoons butter in a large pot over medium-low heat and add the onion, apples, potato and squash. Season with salt and pepper and cook until the onion is soft, about 8 minutes. Stir in the sage and flour. Add the cider and cook over high heat, stirring, until thickened. 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.
Meanwhile, heat the remaining 1 tablespoon butter in a large skillet over medium-high heat. Add the prosciutto and cook until crisp, turning occasionally, about 2 minutes. Drain on paper towels.
Add the cheese to the soup and stir over medium-low heat until melted. Puree in a blender in batches until smooth; season with salt and pepper. Garnish with the prosciutto, more cheese and chives, if using. Serve with bread, if desired.

2 comments:

  1. So this was just a pureed soup, right? No chunks of stuff. Did you just put everything in the VitaMix?

    ReplyDelete