Gingered Butternut Squash, Apple and Cheddar Soup
By Coppermouse
This hearty soup easily turns into a main course. Serve it with some crusty bread and a tossed salad for a satisfying weeknight meal.
Ingredients
- 2 tablespoons vegetable oil
- 1 1/2 cups chopped onion
- 1 tablespoon minced ginger
- Two 12-ounce packages frozen butternut squash puree, thawed and drained
- 1 large Granny Smith apple, peeled, cored and chopped
- 2 cups low-sodium chicken broth or vegetable broth
- 1 1/2 cups unsweetened apple cider
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon, or to taste
- 1 1/2 cups shredded sharp cheddar cheese
Details
Preparation
Step 1
Heat oil in large saucepan over medium-high heat. Add onion and ginger; cook, stirring, 3 minutes. Add squash, apple, broth, cider, salt and cinnamon; cook, covered, over medium heat 10 minutes, or until apple is tender.
Working in batches, transfer soup to blender or to food processor fitted with a metal blade. Blend or process on high speed until pureed, about 1 minute. Alternatively, use an immersion blender to puree soup. Return soup to saucepan. Add 1 cup of cheese, a little at a time, until melted. Garnish soup with apple slices and remaining cheese. Serve with croutons.
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