Apple-Cheddar-Squash Soup

Photo by Heather S.

PREP TIME

28

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

PREP TIME

28

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

Ingredients

  • 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)

Directions

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. Per serving: Calories 532; Fat 34 g (Saturated 19 g); Cholesterol 117 mg; Sodium 807 mg; Carbohydrate 35 g; Fiber 5 g; Protein 24g

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