Apple Cheddar Squash Soup

By BobLongo

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)

Preparation

Step 1

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 24 g