Apple-Cheddar-Squash Soup

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This soup is delicious - even without the prosciutto! I had sparkling cider on hand, so I used that instead of regular cider. Yum, yum!

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My husband and I loved this soup. The ingredients are unexpected, but taste great together. The butternut squash was very hard to peel and chop though. Next time I may just buy it in the soup form. I also did not have a blender, but I used my small food processor. It took more time. I took the large pieces out of the pot and put them into the food processor then added all the pulp back to the liquid in the pot and stirred. I topped the soup with bacon instead of prosciutto and it tasted wonderful. It adds a nice texture to the soup. The recipe says to use a pot, and you definitely need your largest pot if you're going to make this because of the 4 cups of chicken broth that you add near the end. I loved this recipe, even though my hand got really dry and stained from chopping the squash. So use disposable gloves if you are going to cut up your own squash. This is a wonderful soup for fall.

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super yummy, we used smoked bacon instead of prosciutto and put the cheese on like a condiment so the shelf life would be a bit longer ,also i thought next time i could also wait to add the milk till in the bowl so the shelf life of the soup would be longer without the dairy. i used gala apples and organic squash, with russet potatoes. thought it might also be delish chunky and unblended.

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Great. My (very minor changes were :1 1/2 cups of chicken broth; substituted cider with apple juice; and one tablespoon of flour. Everyone loved it ( although the initial idea of butternut squash soup was met with some skepticism !!

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I have made this recipe a couple of times now and have always got great responses from those who have tried it. the one thing that i changed is when i add the cheese, i wait till after blending the soup to add the cheese it seems to incorporate better.

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This recipe reminded me of Chef Wolfgang Puck's butternut squash soup I once had waiting for a connecting flight at the airport. My previous flight was a long, transatlantic one. I was worn out, and it had been cold and rainy in Chicago. The soup was a nice touch. Mine turned out a little bit sweeter though. Can't point the finger at the recipe (not completely since I couldn't find butternut squash puree anywhere. I used "creamy, butternut squash soup" instead. However, I did notice that one of the cream's ingredients was cinnamon. So, I was not completely surprised my soup turned out a bit on the sweet side.
Good soup for a cold, Fall evening though.

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After reading the reviews of this recipe, I decided the 'bones' of the recipe were correct, but made a few changes for a little more flavor.

I made this for dinner last night and might I say, I was quite impressed. I really like onion, so I used a large sweet onion for just a little more onion flavor.I chose Braeburn apples because they have a very nice sweet yet still tart flavor. I also used two Yukon gold potatoes, because I prefer them to your standard russet baking potato. I used 10 leaves of fresh sage and after a rough chop, added them into the cooking apple/onion/potato mixture. I followed the directions to saute the apples, onion,and potato in the butter, but I also added three smashed cloves of garlic. Once the ingredients were cooked, I added two 15 oz. cans of organic butternut squash puree. Omitted the flour, as I knew the cheese would make the soup thick enough on its own. I used 100% pure apple juice, only because I knew I wouldn't use the whole jug of cider before it went bad. Substituted two cups of Chardonnay for two cups of the chicken stock. Threw in a dash of red pepper flake and an extra cup of sharp cheddar cheese. Pureed and served with the prosciutto.

This makes a TON of soup, a VERY large pot is absolutely necessary! We'll be having soup for the rest of the week. Its also a very hearty soup, but it doesn't leave you with that "ugh I ate too much" feeling.

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I liked this soup a lot but it didn't wow me like I had hoped. I used granny smith apples and the final product came out a bit sweet, but not overpoweringly so. Also, I used unsweetened apple cider, so if you are using the sweetened one, it may turn out sweeter than you hoped for. The texture was great and the flavors were layered and complex; I enjoyed it.

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This soup is fantastic!!! I do wish that they told you whether to peel the fruits and veggies and exactly what kind of apples to use but I just used my best judgment and i couldn't imagine it turning out better. I did peel most everything (though didn't stress if some peel was left on and I just used the cheapest apple available (gala. I finished it off with 2 slices of french baguette under the broiler. Yumm yumm!! Made about 5-6 healthy servings and I felt like it was gone too fast. Will definitely be making this recipe a staple!

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relatively mild flavor, but overall a very good easy to make squash soup. definitely add the recommended garnishes and a little extra fresh cracked pepper.