Apple-Cheddar-Squash Soup

Apple-Cheddar-Squash Soup

Sue Rainey – Pottsboro, Texas
1st Place – One Pot Meals, 2013

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“A little sweet, a little savory – a whole lot of flavor”


5 T. unsalted butter, divided
1 med. onion, thinly sliced
2 med. apples, thinly sliced
1 lg. white potato, diced
1 1/2 c. chopped, peeled butternut squash
Salt & pepper
1/2 tsp. dried sage
2 T. all-purpose flour
1/3 c. apple cider
4 c. chicken broth
1 c. milk
2 oz. thinly sliced prosciutto, torn into sm. pieces
2+ c. grated Cheddar cheese
Tops of green chopped onions (opt.)


Melt 4 tablespoons butter in a large pot over medium-low heat; add onion, apples, potatoes and squash. Season with salt and pepper; cook until onion is soft, about 8 minutes. Stir in sage and flour. Add apple cider and cook over high heat, stirring until thickened. Add broth and milk; cover and bring to a boil. Reduce heat, simmer and cook, stirring until potato is soft, 8-10 minutes. Meanwhile, heat remaining tablespoon butter in a large skillet over medium-high heat. Add prosciutto and cook until crisp, turning occasionally. Drain on paper towels. Set aside. Add 2 cups cheese to soup over medium-low heat until melted. Put in blender in batches and puree until smooth; season with salt and pepper. Garnish with prosciutto, additional cheese and tops of green onions.

Yield: 4 to 6 servings.

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