- 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)
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.