We’ve outlined all the ingredients and directions for you to make the perfect Apple-Cheddar-Squash Soup. This dish qualifies as a Easy level recipe. It should take you about 40 min to make this recipe. The Apple-Cheddar-Squash Soup recipe should make enough food for 4 servings.
You can add your own personal twist to this Apple-Cheddar-Squash Soup recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Apple-Cheddar-Squash Soup recipe.
Ingredients for Apple-Cheddar-Squash Soup
- 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 for Apple-Cheddar-Squash Soup
- 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.
Cookware for your recipe
You will find below are cookware items that could be needed for this Apple-Cheddar-Squash Soup recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- Soup – Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews.In traditional French cuisine, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include rice, lentils, flour, and grains; many popular soups also include pumpkin, carrots, potatoes, pig’s trotters and bird’s nests.Other types of soup include fruit soups, dessert soups, pulse soups like split pea, cold soups and other styles.
- Butternut Squash – Butternut squash (Cucurbita moschata), known in Australia and New Zealand as butternut pumpkin or gramma, is a type of winter squash that grows on a vine. It has a sweet, nutty taste similar to that of a pumpkin. It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the blossom end. When ripe, it turns increasingly deep orange, and becomes sweeter and richer. It is a good source of fiber, vitamin C, magnesium, and potassium; and it is a source of vitamin A.Although botanically a fruit (specifically, a berry), butternut squash is used culinarily as a vegetable that can be roasted, sautéed, toasted, puréed for soups such as squash soup, or mashed to be used in casseroles, breads, muffins, and pies. It is part of the same squash family as ponca, waltham, pumpkin, and calabaza.
- Main Dish
- Lunch – Lunch is a meal eaten around midday. During the 20th century, the meaning gradually narrowed to a meal eaten midday. Lunch is commonly the second meal of the day, after breakfast. The meal varies in size depending on the culture, and significant variations exist in different areas of the world.
- Sauteing Recipes
