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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
*Recipe and photo courtesy of the Food Network.
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Link to this post:Wordless Wednesday | Apple Cheddar Squash Soup
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