Apple-Cheddar-Squash Soup

Total Time:
40 min
28 min
12 min

4 servings

  • 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.

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

Photograph by Antonis Achilleos

When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; Cover the lid with a kitchen towel to catch splatters and pulse until smooth.

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Pairs Well With
Sauvignon Blanc

Acidic, refreshing white wine

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    This recipe is featured in:

    The Best Kwanzaa Recipes