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Apple, Cheddar and Winter Squash Soup

 
Apple, Cheddar and Winter Squash Soup
17

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

servings

Prep

30

min

Cook

15

min

Ready

46

min

Trans-fat Free
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 472g (16.6 oz)
Amount per Serving
Calories 39655% of calories from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 12g 62%
Trans Fat 0g
Cholesterol 56mg 19%
Sodium 1112mg 46%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 8%
Sugars g
Protein 39g
Vitamin A 12% Vitamin C 14%
Calcium 39% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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