Apple-Cheddar-Squash Soup

Food Network Kitchens

Recipe courtesy Food Network Magazine

Picture of Apple-Cheddar-Squash Soup Recipe Photo: Apple-Cheddar-Squash Soup Recipe
Rated 5 stars out of 5
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  • Read 58 Reviews
Total Time:
40 min
Prep
28 min
Cook
12 min
Yield:
4 servings
Level:
Easy
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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 24 g

Photograph by Antonis Achilleos

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Wine Suggestion for This Recipe

Sauvignon Blanc

Sauvignon Blanc

Acidic, refreshing white wine

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Newest Ratings and Reviews

Read all 58 reviews

  • on January 15, 2012

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    Quick, easy, and completely delicious!

    people found this review Helpful.
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  • on January 10, 2012

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    My husband and I loved this. I changed it just a bit by omitting the potato because I had a lot more squash than was called for and wanted to use it up. I also used only 1 TBSP. of flour because I didn't want it to be too thick. Used bacon instead of prosciutto, because that's what I had. Served it with some homemade buttermilk biscuits. So tasty, will definitely make this again.

    people found this review Helpful.
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  • on January 04, 2012

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    Excellent! I love anything made with butternut squash and this soup made with apples is very tasty. I used my stick blender to puree the cooked soup and it turned out perfectly. Husband and kids loved it. Will definitely make again.

    people found this review Helpful.
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