Apple, Cheddar & Winter Squash Soup
A hearty yet wholesome winter soup is made with apple, potato, butternut squash, cheddar and prosciutto, simmered in a mixture of cider, broth and milk. It's creamy, tasty and packed with goodness.
Yield
4 servingsPrep
30 minCook
15 minReady
46 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
butter, unsalted
|
|
| 1 ½ | tablespoons |
olive oil
or other vegetable oil |
|
| 1 | large |
onions
thinly sliced |
|
| 1 | large |
apples
thinly sliced, or 2 medium ones, any kind of apple |
*
|
| 1 | large |
potatoes
white and diced |
|
| 1 ⅔ | cups |
butternut squash
peeled and chopped |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ½ | teaspoon |
sage
dried |
*
|
| 2 | tablespoons |
all-purpose flour
|
|
| ¼ | cup |
apple cider
plus 1 tablespoon |
*
|
| 4 ¼ | cups |
stock
vegetable or other broth, prefer low salt |
|
| ¾ | cup |
milk
prefer low-fat |
|
| 1 ¾ | ounces |
prosciutto
thinly sliced and torn into bite-size pieces, optional |
*
|
| 1 ½ | cups |
cheddar cheese
sharp and shredded, plus more for garnish |
|
| 1 | x |
parsley leaves
freshly chopped, or chives, or scallions, spring or green onions, for garnish |
*
|
| 1 | x |
crusty bread
for serving, toasted if desired |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter, unsalted
|
|
| 23 | ml |
olive oil
or other vegetable oil |
|
| 1 | large |
onions
thinly sliced |
|
| 1 | large |
apples
thinly sliced, or 2 medium ones, any kind of apple |
*
|
| 1 | large |
potatoes
white and diced |
|
| 394 | ml |
butternut squash
peeled and chopped |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2.5 | ml |
sage
dried |
*
|
| 3E+1 | ml |
all-purpose flour
|
|
| 59 | ml |
apple cider
plus 1 tablespoon |
*
|
| 1 | l |
stock
vegetable or other broth, prefer low salt |
|
| 177 | ml |
milk
prefer low-fat |
|
| 50.6 | ml/g |
prosciutto
thinly sliced and torn into bite-size pieces, optional |
*
|
| 355 | ml |
cheddar cheese
sharp and shredded, plus more for garnish |
|
| 1 | x |
parsley leaves
freshly chopped, or chives, or scallions, spring or green onions, for garnish |
*
|
| 1 | x |
crusty bread
for serving, toasted if desired |
* |
Directions
Heat butter and 1 tablespoon of oil in a large pot over medium-low heat and stir in the onion, apples, potato and squash.
Season with salt and pepper and cook until the onion is soft, 7 to 9 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, about 9 minutes.
At the same time, heat the remaining ½ tablespoon of oil in a large skillet over medium-high heat.
Stir in the prosciutto and cook until crisp, turning occasionally, 1 to 3 minutes. Drain on paper towels.
Stir in the cheese to the soup and mix over medium-low heat until melted.
Purée in a blender in batches until smooth, season with salt and pepper to taste.
Sprinkle with the prosciutto, more cheese and parsley or chives or scallions.
Serve with crusty bread or croutons.
Note: For a vegetarian version, use vegetable broth and omit the proscuitto.
