Apple-Cheddar-Squash Soup (Food Network Kitchens) |
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Prep Time: 28 Minutes Cook Time: 12 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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:
1. 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.
2. 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.
3. 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.
4. 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
5. Photograph by Antonis Achilleos
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