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

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.