Soups, stews and porridges are a big part of Kwanzaa tradition. Here is a soup recipe that is easy to make, and takes less than half an hour from start to finish.
· 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 or bacon 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, or use an immersion blender; season with salt and pepper.
· Garnish with the prosciutto or bacon slices, and cheese and chives.
· Serve with bread, if desired.
· 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)